Recipes, re-invented from cooking shows
Custard Tarts
Prep. Time:
Baking Time:
Total Time:
20 mins
25 mins
45 mins
Serves:
Serves 6
word
Ingredients
Paté Sucrée, baked blind in small pastry tins 600 ml heavy cream 5 egg yolks 35 g caster sugar 15 g cane sugar 1 tsp vanilla bean paste Fresh Fruit to decorate
Method
Pre-heat the oven to 300 degrees F.
Pour the cream into a small pan over a medium heat and bring just to the boil.
Beat the egg yolks, sugars and vanilla together, and slowly add the cream, stirring gently.
Pour the custard into the pastry shells, filling to the brim. Bake for 20–25 minutes, until just set with a slight wobble.
Decorate with fresh fruit and sifted, powdered sugar.
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Instructions
Pre-heat the oven to 300 degrees F.
Pour the cream into a small pan over a medium heat and bring just to the boil.
Beat the egg yolks, sugars and vanilla together, and slowly add the cream, stirring gently.
Pour the custard into the pastry shells, filling to the brim. Bake for 20–25 minutes, until just set with a slight wobble.
Decorate with fresh fruit and sifted, powdered sugar.
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Ingredients
Paté Sucrée, baked blind in small pastry tins
600 ml heavy cream
5 egg yolks
35 g caster sugar
15 g cane sugar
1 tsp vanilla bean paste
Fresh Fruit to decorate
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