Custard Tarts Recipe How To Make Custard Tarts Recipe At Home Homemade Custard Tarts Recipe Times Food

CUSTARD TARTS RECIPE: HOW TO MAKE CUSTARD TARTS RECIPE AT HOME | HOMEMADE CUSTARD TARTS RECIPE- TIMES FOOD

Steps:

• To prepare this yummy custard tart, add vanilla custard powder and 1/4 cup of milk in a bowl. Stir until a smooth paste is formed.
• Place a saucepan over medium flame and add the custard paste, sugar and the remaining milk to it. Stir it continuously until the custard boils and thickens. Constant stirring avoids the formation of lumps. Let the custard sit for a while.
• Once it reaches room temperature, pour the custard into readymade pie crusts or tart shells. Refrigerate for an hour and allow the custard to set. Once done, carefully remove the custard tarts from the cases. Garnish with your favourite fruits and serve immediately!

EGG CUSTARD TARTS

Steps:

• Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
• Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
• Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
• Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
• Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
• Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
• Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
• Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
• Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
• Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.

CUSTARD TART

Steps:

• To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
• On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
• Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
• Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

CUSTARD TART

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

PORTUGUESE CUSTARD TARTS

Steps:

• Preheat oven to 220 Degrees Celsius.
• Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
• Stir custard powder, sugar and 1/2 cup cream until smooth.
• Stir in zest and essence.
• Bring remaining cream to boil in saucepan.
• Stir quickly into custard mixture.
• Stir over low heat 2 minutes until thickened.
• Cool 5 minutes and pour into prepared cases.
• Bake in middle oven 15 minutes.
• Dust with icing sugar to serve.

CUSTARD TART

Steps:

• Preheat oven to 190ºC. Combine flours and 1¼ cup of the sugar in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add 1 egg and enough water (about 3 tsp) to make ingredients cling together. Press into a ball then shape into a disc and wrap in plastic wrap. Place in fridge for 30 minutes to rest.
• On a lightly floured surface, roll dough into a circle about 30cm in diameter. Lift pastry into springform tin. Cover with cling wrap and place in fridge for 30 minutes to rest.
• Place tin on oven tray, cover pastry with baking paper and fill with uncooked rice or baking beads. Bake for 10 minutes then remove paper and weights and bake for 10 more minutes until pastry is golden. Set aside for 30 minutes to cool. Reduce oven temperature to 180ºC.
• Meanwhile, whisk together remaining eggs, vanilla extract and remaining sugar in a bowl. Slowly add hot milk and whisk until combined.
• Pour custard into pastry. Bake for 15 minutes. Sprinkle with nutmeg and bake for a further 30 minutes or until custard is set. Set aside for 15 minutes to cool. Place in fridge to chill for 30 minutes before serving.