Remember all those recipes we did using egg whites? Well now is the time to use some egg yolks. Custard tarts are easy to make and very tasty so here goes.
You will need:
- 4 oz sweet short crust pastry,
- made with 4 oz flour, 2oz butter and 2 oz sugar. Rub the butter into the flour until it resembles fine breadcrumbs and stir in the sugar. Add enough cold water to combine the ingredients together and leave the bowl clean.
- 2 eggs and one egg yolk
- 1/2 pint milk
- 2 tablespoons sugar
Or buy some ready made pastry! Roll out the pastry to fit inside a 7 inch flan tin and blind bake for 10 minutes at 190 C 375 F Gas 5 . Remove from the oven and then reduce the heat to 180 C 350 F Gas mark 4.
Prepare the custard filling by heating the milk and sugar to almost boiling point then allow to cool a little before adding the whisked eggs and egg yolk. Strain the liquid into the pastry case and, if liked, sprinkle the top with grated nutmeg. Bake inside a roasting tin half filled with water for about 20 minutes until set. Allow to cool before removing from the tin. This can be served warm with cream or cold with a nice cup of tea. -JAB