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Richard Burr (that’s the builder from bake off)’s custard tart

Custard tart
Custard tart

Dave got Richard from bake off’s book Bake it Yourself for Christmas and he made this custard tart, and oh dear dog it is delicious.

Recipe lifted wholesale from the book, no changes at all, other than the pastry part makes enough for two tarts. Not sure what the story is in terms of pan sizes etc because Dave did the baking and he’s out as I’m writing this, so I’m giving you the instructions from the book.

The recipe does use baking beads, which is a bit annoying if you don’t have (use dry beans or rice instead), but is a bonus as far as I’m concerned. I’m pretty sure ours were actually used for the first time for this after Dave bought them in a flurry of enthusiasm years ago. (correction: Dave informs me he’s used them lots of times. So there! Don’t believe me when I’m slagging off my husband)

for the pastry
200g plain flour, plus more for dusting
100g caster sugar
50g ground almonds
100g unsalted butter, chilled
2 large eggs

Put all ingredients minus the egg in a bowl. Rub in the butter until the mix resembles breadcrumbs. break in 1 egg and mix with a wooden spoon then turn onto a floured work surface and knead for about a minute to combine

Roll the pastry into a ball and flatten out to a disc about 15cm wide. wrap in cling film and stick into the fridge for half an hour

Roll out to a circle about 28cms across. Lay in a 23cm loose bottomed tin and work into the edges. Prick the base with a fork. Put in the oven for ten minutes.

Stick in some baking paper on top of the pastry and weigh down with the beads. bake for 15 minutes on 200degrees/fan 180degrees/gas 6.

Reduce oven temperature to 180/160/gas 4. Remove paper and beads, brush with the other egg and bake for a further 8 minutes.

Put some baking paper underneath the pastry case (in case of leakages) and rteduce the oven temperature to 150/130/gas 2 in prep for the next step which is the custard.

for the custard
3 large eggs
120g caster sugar
350ml double cream
120ml whole milk
1tsp vanilla bean paste

Whisk eggs and sugar in a heatproof bowl

Put cream milk and vanilla in a saucepan and bring to the boil on a medium eat. Remove from the heat and pour slowly into the eggs, beating constantly

Skim the froth off the top and pour through a sieve into the pastry case. Grate or dust nutmeg on the surface

Bake for 35-45 minutes or until the surface gives a slight wobble when shaken.


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