Page 38 - Real Rochdale - Winter 2018
P. 38
Egg custard tart recipe by Kasia Walker THE BIG PICTURE
pastry chef at THE ROYAL TOBY
Makes one tart (12 portions) Custard filling:
•10 egg yolks
For the pastry: •100g caster sugar
•250g plain flour •450ml double cream
•80g caster sugar •125ml whole milk
•125g cold unsalted butter •1 tsp vanilla extract or 1 vanilla pod
•8 egg yolks • pinch of ground nutmeg
Method: Method:
1) Sieve the flour, then add diced butter and sugar. 1) Turn the oven down to 120C.
Mix in the food processor until a fine crumb.
Add yolks and knead together to a smooth dough. 2) Bring the cream, milk and vanilla to the boil.
Cover with cling film and refrigerate for at least Mix egg yolks and sugar until smooth, then pour
30 minutes.
2) Preheat the oven to 170C. Flour the work the hot cream mixture over it slowly while mixing.
surface and roll the chilled pastry until about 2cm Strain the custard into a jug, allow to settle for a
thick. Carefully place over a tart ring (22/24cm few minutes, then skim off any froth.
diameter) making sure all the edges are firmly
pushed in. 3) Carefully pour the custard into the tart case,
For best results leave a surplus of pastry sprinkle some nutmeg on the top and cook in the
overhanging edge of the tart ring. oven for 40-50 minutes, until just set.
3) Place baking paper and baking beans inside then Remove the tart from the oven, cool down
blind bake for about 15 minutes. completely, then trim off the edges.
Take the beans out and place the tart back in the ST CHAD’S CHURCH
oven for an additional 10 minutes. Once cooked, Portion into 12 and serve with fresh raspberries,
brush with egg yolk to cover any cracks. vanilla yoghurt and raspberry sorbet. NIK BYRNE
REAL ROCHDALE - WINTER 2018 38 39 REAL ROCHDALE - WINTER 2018
