Delia Smith Egg Custard Tart Food

PORTUGUESE CUSTARD TARTS

Steps:

• First make the custard, which is so easy: place the custard powder and sugar in a bowl and mix it to a smooth paste with the milk and egg yolks. Then heat the crème fraîche in a saucepan and, when it begins to bubble, pour it in to join the custard powder mixture. Whisk everything together, then return it to the saucepan and, still whisking, bring it up to a simmer. When it begins to boil it will become thick, so remove it from the heat, add the vanilla extract, then pour it into a bowl and allow to cool. When the custard is cold, brush the pastry rounds with some of the beaten egg and transfer them (using a palette knife) to a well-greased baking sheet. Now spoon some of the cold custard into the centre of each one, leaving a 2.5cm border all round. Bring up the edges of the pastry to form into tarts, pinching and sealing the folds. Brush the pastry with more beaten egg, sprinkle with cinnamon and bake for 15-20 minutes till the pastry is dark golden-brown. The filling will puff up quite a lot, but it will soon sink back as it cools. Finally, brush each one with caramel sauce to give a shiny glaze over the filling and pastry. These are best eaten as fresh as possible. NOTE: Jus-Rol pastry rounds may be difficult to find, however if you use block puff pastry, Lindsey recommends rolling it to the thickness of a £1 coin, with a 6 inch diameter

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.;

CUSTARD TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
• Bring the cream, milk, vanilla bean paste 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.
• Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

RICH EGG CUSTARD TARTS

Steps:

• Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
• Beat egg yolk and ice water in small cup with fork.
• Remove food processor cover and pour water mixture over flour mixture.
• Secure cover; process with on/off motion several times until mixture comes together.
• Turn out onto lightly floured surface.
• Shape into ball then flatten into disc shape.
• Wrap in plastic wrap.
• Chill at least 1 hour.
• Roll out pastry on lightly floured surface to 1/4 inch thickness.
• Cut into 3 1/2 inch circles with floured cutter.
• Line tart or muffin pan with circles.
• Custard: Stir sugar and custard powder in small saucepan.
• Slowly add water until smooth.
• Heat and stir on medium until just starting to boil and sugar is dissolved.
• Pour into small bowl.
• Cool, stirring several times.
• Stir in cream and food colouring.
• Beat each egg individually in a small cup with fork.
• Stir into custard mixture, 1 at a time.
• Fill tart shells to within 1/4 inch of top.
• Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
• Let stand in pan for 10 minutes before removing tarts.
• Serve warm.

CUSTARD TART WITH NUTMEG PASTRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
• Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.