Archive for the ‘Soft Caster Sugar’ Category

Custard Tart (Justin Piers Gellatly)

November 13, 2012

Custardy fragility contained by pastry, the limbo between liquid and wobbles.

Serves 10 to 12.

egg yolks 10

vanilla pod 1

double cream 750ml

caster sugar 95g

nutmeg 1

For the pastry:

unsalted butter 160g

soft caster sugar 110g

egg 1

large egg yolks 2

large strong white flour 280g

Directions First make the pastry. Cream the butter and sugar together until white and fluffy. Lightly beat together the egg and the egg yolks, then add them to the mixture a little at a time in order to prevent curdling. Sift in the flour and mix until just incorporated. The pastry will be very soft, so wrap it in clingfilm and leave in the fridge overnight. Roll out the pastry on a lightly floured work surface to about 3mm thick and use to line a 30cm loose-bottomed tart tin. Chill for 1-2 hours. Cover the pastry case with clingfilm, fill with baking beans and lightly fold the clingfilm over the top of the beans. Bake in an oven preheated to 180C/gas mark 4 until the pastry is golden brown around the edges. Remove the clingfilm and beans and return the pastry case to the oven until golden brown. Lightly beat one of the egg yolks. As soon as the pastry case comes out of the oven, brush all over the inside with the beaten egg to seal any little holes. For the filling, slit the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a saucepan with the double cream and bring slowly to the boil to infuse the cream with the vanilla. In a large bowl, mix the nine remaining egg yolks and the sugar together for just a minute with a whisk. Then pour the boiling cream on to the mixture, whisking constantly to prevent curdling. Pass through a fine sieve. If there is lots of froth on top, just spoon it off and discard. Pour the custard mix into the baked pastry case, then grate the nutmeg on top (do not use ready-ground nutmeg). Place carefully in the oven without spilling any of the filling down the sides of the pastry case – if you do, you will end up with soggy pastry, which is a no-no for a custard tart. Bake at 120C/gas mark ½ for about 1 hour, until there is only a small wobble in the centre of the tart. Take out of the oven and place on a cooling rack.

Serve warm or cold and, when in season, with some fresh raspberries.