French custard tart recipe
French Custard Tart recipe
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|For the Filling:|
|2 tsp||ground cinnamon|
|For the pastry:|
|150 g||plain flour|
|2 large||eggs, beaten|
|120 g||unsalted butter, chilled and cut into small pieces|
Preheat oven to Gas Mark 8, 450°F, 230°C. Grease and line an 8-9 inch, 20-23cm deep pie dish.
To make the pastry:
Mix flour, sugar and salt in a bowl. Add butter and cut in with a knife to start and finish rubbing to in with fingertips until it reaches the breadcrumbs stage.
Make a well in the flour mixture and pour in the eggs. Incorporate using a spatula or your fingers. When it starts to come together as a dough, form into a ball, wrap in cling film and chill for 30 minutes.
Roll out on lightly floured surface to fit the pie dish, including sides. Chill in refrigerator until required. Trim pastry immediately before filling.
To make the filling:
Combine milk and sugar and bring to a boil. Remove from heat and allow to cool to moderately warm.
Mix cornflour with 180ml of water until there are no more lumps and stir into warm milk. Return to a low heat, stirring continuously, bring to a boil and remove from heat.
Beat the eggs thoroughly in a bowl and then stir into the milk. Stir until well mixed.
Pour custard into pie casing and bake for 30 minutes. Sprinkle spices over the custard while still hot. Allow to cool before serving. Serve at room temperature.
About the recipe:
The recipe is said to centuries old. The custard is made by a distinctive method, not the British way.
ca. 1 hr
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: French custard tart recipe
Recipe type: xarchivex
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