Yorkshire custard tarts

Yorkshire custard tarts

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
8
Photographer
Patricia Niven

MR: Ok, ok, I’m pretty crap at baking – bread dough looks at me and flops, scones in my hands transform into rocks while, for some inexplicable reason, I’ve even been known to mistake salt for sugar. These custard tarts, though, I can make (on a good day – they are from Yorkshire after all) and they taste so good that they almost make up for my spectacular lack of baking talent. Almost.

Ingredients

Quantity Ingredient
1 free-range egg plus 2 free-range egg yolks
100g raw (demerara) sugar
1 1/2 tablespoons cornflour
310ml milk
125ml thick (double/heavy) cream
1/4 teaspoon vanilla paste
2 frozen butter puff pastry sheets, thawed
60g icing (confectioner’s) sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Method

  1. Grease eight 10 x 2.5 cm deep flan (tart) tins with a little butter.

    In a bowl, whisk together the egg, egg yolks, raw sugar and cornflour until pale and creamy.

    Add the milk, cream and vanilla paste to a saucepan and bring to a simmer, then remove from the heat, pour in the egg mixture and whisk together well to combine. Return the mixture to the pan (using a spatula to get the last little bits out of the bowl), place it back on the heat and cook, stirring, over a low heat until thickened to a pasty glue-like consistency. Spoon the custard into a bowl and cover with plastic wrap, then transfer to the fridge and leave to cool.

    On a floured work surface, cut the pastry out into 15 cm (6 in) circles and prick them all over with a fork. Carefully lay the pastry into the tins, pressing it into the edges.

    Combine the icing sugar, cinnamon and clove in a bowl, then transfer it to a sieve. Sift half the icing sugar mixture over the pastry cases, then place the tins in the fridge and leave to rest for 5 minutes.

    Preheat the oven to 180°C.

    Spoon the custard filling into the pastry cases, dust with the remaining icing sugar mixture and bake for 18–22 minutes until the custard is set and the tops are golden and caramelised. Remove from the oven and leave to sit in the tins for 5 minutes before transferring to a wire rack to cool.
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