Custard Tart?

Question

I didnt know how much I missed custard tarts until I mved into the Highlands of Scotland where you can't buy them. Can someone tell me? Individual ones like they sell in Greggs or one large one. I jst need that taste please? Thanks in advance!

Answer 1

Have a go at making your own and don't forget the nutmeg sprinkled on top I have 2 agree with you tho its strange when you move away and discover that you miss something that you never thought much about when you could get it easily at home! I moved 2 Germany a while back and suddenly got the urge for pork pies and lemon meringue pie no probs making the pastry and meringue but could just not find lemon curd any where not even in the NAAFI shops ! but strangely now I am back in the UK I find myself craving German food but lately an ALDI MARKT has opened near us and it do,s sell some German stuff but not much have you not got a small bakers shop near you?if so go and ask if they can knock one up for you every week or so ?

Answer 2

Custard Tart
Yield: 0 Servings

Ingredients

200 g self raising flour
100 g lard or margarine
400 ml milk
1 pkt custard powder
1 egg
pn salt
nutmeg
sugar (sweeten to taste)

Instructions

1. Make custard vry thick and allow to cool.

2. Make pastry pastry from the remaining ingredients, and roll out to fit
2 sponge tins.

3. Line greased tins with pastry. Put custard on pastry and sprinkle with
nutmeg. Bake at 250 oC for approx. 20 mins.

Answer 3

Bake your own, not exactly hard to make, and taste a hundred times better than shop bought

Answer 4

Sounds delivious delicious!

Answer 5

deep fried mars bar instead?

Answer 6

Make em, bake em, n' eat em. very easy to make.

Answer 7

I hope you can find them where you are - good luck.

Answer 8

Apricot Custard Tart

Crust
1-1/2 cups all purpose flour
1/3 cup golden brown sugar
1/4 teaspoon salt
1/2 cup margarine (butter) chilled and cut into pieces
1-1/2 teaspoon vanilla
3 tablespoon ice water (more if necessary)

Filling
1/2 cup whipping cream
1/4 cup + 3 tablespoon sugar
2 tablespoon all purpose flour
2T brandy
2 large egg yolks
2-1/2 teaspoon vanilla
1-1/4 lb ripe apricots (about 10 large) pitted and quartered

For crust blend flour sugar and salt in processor 5 seconds. Add butter, cutting in using on/off turns until mixture resembled coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine and flatten into disk. Cover with plastic and chill until firm, at least two hours or 1/2 hour in freezer.

Preheat oven to 375. Roll out dough on lightly floured surface to 13-inch round. Transfer to 11-inch diameter tart pan with removable bottom. Gently press dough into pan, trimming excess dough. Freeze 30 minutes. Place pan on baking sheet and bake until light golden about 25 minutes. If crust bubbles, prick with tooth pick. Cool crust.

For filling:
Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth. Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 tablespoon of sugar. Bake tart on baking sheet until apricots are tender and filling is puffed and set, anywhere from 30 to 60 minutes. Test with tooth pick. Cool to room temperature. Brush pan bottom up to free tart and serve.

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Fresh Strawberry Custard Tart

11 Tablespoons unsalted butter, cut into 12 pieces
1/2 cup powdered sugar (3 ounces)
1 egg
1/2 egg yolk
1 Tablespoon water
2 teaspoons vanilla
Pinch of salt
1-1/2 cup plus 2 Tablespoons unbleached all purpose flour

4 eggs
1 cup sugar (7 ounces)
1 teaspoon vanilla or to taste
Pinch of salt
1-1/4 cup whipping cream

1/2 cup red currant jelly
1 pint fresh strawberries, hulled and sliced

For pastry:
Insert steel knife. Combine all ingredients except flour in work bowl and mix using 6 on/off turns; then process 5 seconds. (Small pieces of butter will remain.) Add flour and process until dough begins to mass together; do not form ball and overprocess. Place dough in plastic bag. Press into ball, then flatten into disc. Refrigerate at least 2 hours, or overnight. Butter 11-inch tart pan with removable bottom. Roll pastry out on lightly floured surface into circle about 1/8 inch thick. Press into bottom and sides of prepared pan. Trim dough 1 inch beyond edge of pan. Fold inch under to form double thickness on sides. Press firmly into place with pastry extending 1/4 inch above the edge of pan. Crimp edge decoratively. Prick bottom and sides of crust with fork. Refrigerate until firm, about 30 minutes. Position rack in center of oven and preheat to 400 degrees. Line pastry with parchment paper and fill with dried beans, rice or pie weights. Bake until just set, about 12 minutes. Remove paper and beans, prick crust again and continue baking until bottom of crust is lightly browned, about 10 to 15 minutes (cover edges with foil if necessary.)

Meanwhile, prepare custard:
Insert steel knife. Combine eggs, sugar, vanilla and salt in work bowl and blend 1 minute, stopping to scrape down sides of bowl. With machine running, pour cream through feed tube and mix 5 seconds. Reduce oven temperature to 325 degrees. Pour custard into crust. Bake until custard is medium brown and moves only slightly when pan is shaken, about 22 to 24 minutes. Cool crust completely on wire rack.

For topping:
Melt currant jelly in small saucepan over low heat. Using soft pastry brush, carefully spread thin layer of melted jelly over surface of cooled custard. Arrange strawberry slices in concentric circles over top, overlapping slightly. Brush strawberries and edge of crust with remaining jelly. Crust and custard can be baked one day ahead and refrigerated. Bring to room temperature, then add strawberry topping up to several hours before serving.

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Egg Custard Tarts
Makes about 24 tarts

Pastry:
2 cups all purpose flour
1/3 cup lard
1/3 cup butter
4 tablespoons hot water, or as needed
Custard Filling:
2 eggs, room temperature
1 1/2 cups whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)

Preheat the oven to 325 F and grease the tart pans. Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling. Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells. Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

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Chocolate Custard Tart

4 cups whole milk
2 cups granulated sugar
6 tablespoons cornstarch
6 large egg yolks
3 tablespoons butter or margarine
4 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla extract
1 (7 g) envelope unflavored gelatin
1/4 cup cold water
1 (8 inch) baked sweet tart crust

In a 2 quart pan, heat milk slowly over a low heat. In a small bowl whisk together sugar and cornstarch. Add to hot milk and cook over medium heat, stirring often, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring continually. Turn heat to lowest setting. In another bowl whisk egg yolks. Add a small amount of hot milk mixture to yolks while whisking to warm yolks- not to cook them. In a thin stream add the warmed eggs to the the rest of the milk mixture, while whisking continually. Cook over low heat for 2 more minutes. Remove custard from heat and stir in vanilla, butter, and chocolate. Dissolve gelatin in cold water and stir into custard. Pour immediately into pie shell and refrigerate for at least 3 hours. Pretty when garnished with chocolate curls.