Lionels Custard Tarts Food

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.;

LIONEL'S CUSTARD TARTS

Steps:

• 1. For the Pastry: Place the butter, flour and sugar into a bowl and cut / rub the butter in until it resembles fine breadcrumbs. Make a well in the centre and add the egg. Combine into a dough, wrap in clingfilm and chill for at least 30 minutes.
• 2. Preheat the oven to 200C. Roll out the pastry onto a lightly floured surface. Using an 11cm fluted cutter cut into 12 discs. If you do not have an 11cm fluted cut use a plain one or make a template and use a wheeled fluted cutter.
• 3. Place the discs into the muffin tray.
• 4. For the custard filling: Warm the milk - make sure it does not get hot as you do not want the eggs to scramble. Meanwhile beat the eggs, yolks, vanilla and sugar together in a bowl. Add the warm milk and stir well.
• 5. Using a jug or a ladle pour the custard into the tart cases to about 1/2 cm from the top and sprinkle with nutmeg. I was distracted by the dog and as you can see I have overfilled these.
• 6. Bake for about 20 minutes. After 15 minutes start to keep an eye on them. They should have a slight dome when the are ready. If they rise too much and crack they are overcooked. Again this picture shows you what happens if you over fill them
• 7. Cool in the tin for 30 minutes before carefully removing them. Eat when fully cooled.

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!

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.

LIONEL POILANE'S APPLE TART

Steps:

• Preheat the oven to 425 degrees.
• Divide the dough into four equal portions and, on a flour-dusted surface, roll each portion into a six-inch circle. Place the circles of dough on a baking sheet and refrigerate until ready to bake.
• Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
• Remove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly. Fold the edges of the dough up over the rim of the apples to form a one-inch border. Brush the border with the beaten egg.
• Bake until golden, about 20 minutes. Sprinkle the apples with brown sugar and serve warm or at room temperature. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle and all of the apples can be placed in the center. Increase baking time by about 10 minutes to bake the tart fully.)

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.