Sunday, 1 December 2013

Marcus Waring's Custard Tart

This is one of the best custard tart's I have ever had the pleasure of eating.


9 Egg Yolks
75gm Castor Sugar
500ml Cream
1 quantity of Sweet Pastry as per previous post

Roll pastry between 2 sheets of baking paper, its a very soft pastry and is easier to handle this way.  Place in pie dish or tart tin, refrigerate for about 30 minutes to allow to relax.  Blind back (beans rice etc on baking paper in the middle) for 10 minutes at 175C then remove the baking beans and bake for another 10 minutes.  Remove from the oven and reduce the heat to 130C.

When you remove the tart shell from the oven, heat cream in saucepan to just below boiling.  Whisk egg yolks and sugar until combined.

Ladle hot cream over egg yolks beating while adding cream to ensure yolks don't scramble.  When all cream is added to the eggs strain into a jug for easier pouring.  Place the tart shell on a baking tray back in the oven and pour the egg mixture in, dust with grated nutmeg and bake for 30 to 40 minutes, the centre should be just set.  Remove and allow to cool completely.


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