Egg Custard Tart , By Melissa C. Klein | Healthy Dinner Recipes Easy .
Egg custard tart. What a delicious dessert. We love this simple recipe in our house. Always a family favourite. Easy to make, and the kids can help! Yum!!
Prep Time: 25 minutes
Cook time: 75 minutes
Total time: 100 minutes
Servings: 8 Servings
• 1 tbsp icing sugar for the pastry
• 1 egg yolk for the pastry
• 100 grams butter cut into cubes for the pastry
• 175 grams plain flour for the pastry
• Vanilla essence for the egg custard
• Ground nutmeg for the egg custard
• 250 ml cream for the egg custard
• 250 ml milk for the egg custard
• Zest from one lemon finely sliced for the egg custard
• 100 grams caster sugar for the egg custard
• 8 egg yolks for the egg custard
• Firstly get all the ingredients together. The order if making will be firstly the pastry and then the egg custard.
• For the pastry put the flour, icing sugar, butter and egg yolk in a blender. Then, on a pulse setting, mix until a pastry ball is formed. Do not over mix.
• Now, roll the pastry out so it will fit a 20-25 cm fluted pie tin. Press the pastry into the flutes and dock with a fork.
• Now cover the base with kitchen foil and weigh down with baking beads or pulses ready for blind baking.
• . . .
Read More this full recipes at Egg Custard Tart
Egg custard tart. What a delicious dessert. We love this simple recipe in our house. Always a family favourite. Easy to make, and the kids can help! Yum!!
Prep Time: 25 minutes
Cook time: 75 minutes
Total time: 100 minutes
Servings: 8 Servings
INGREDIENTS:
• 1 tbsp icing sugar for the pastry
• 1 egg yolk for the pastry
• 100 grams butter cut into cubes for the pastry
• 175 grams plain flour for the pastry
• Vanilla essence for the egg custard
• Ground nutmeg for the egg custard
• 250 ml cream for the egg custard
• 250 ml milk for the egg custard
• Zest from one lemon finely sliced for the egg custard
• 100 grams caster sugar for the egg custard
• 8 egg yolks for the egg custard
INSTRUCTIONS:
• Firstly get all the ingredients together. The order if making will be firstly the pastry and then the egg custard.
• For the pastry put the flour, icing sugar, butter and egg yolk in a blender. Then, on a pulse setting, mix until a pastry ball is formed. Do not over mix.
• Now, roll the pastry out so it will fit a 20-25 cm fluted pie tin. Press the pastry into the flutes and dock with a fork.
• Now cover the base with kitchen foil and weigh down with baking beads or pulses ready for blind baking.
• . . .
Read More this full recipes at Egg Custard Tart
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