Lionels Custard Tarts Recipes
CUSTARD TARTS RECIPE: HOW TO MAKE CUSTARD TARTS RECIPE AT HOME | HOMEMADE CUSTARD TARTS RECIPE- TIMES FOOD
Looking for a dessert idea for your next house party? Give this easy Custard Tart recipe a try!This custard tart recipe is for all those who like to experiment with sweet treats. Never made tarts before? Not a problem, as this super easy custard tart recipe with step by step instructions will help you. Ready to serve in 40 minutes, this custard tart recipe will become your go-to for serving as desserts at your next house party. Anyone can make the perfect custard tarts with this recipe. You just need milk, sugar and vanilla custard powder. This creamy dessert recipe is an ideal sweet dish that can be served on any occasion and event because it is relished by people of all age groups. These luscious tarts can be savoured at dinner parties, kitty parties, high tea or that lazy Sunday brunch! Treat your taste buds to these tasty tarts with your family on the weekends without any stress and strains. Enjoy!
Provided by TNN
Categories Dessert
Time 40m
Yield 3
Number Of Ingredients 5
Steps:
- To prepare this yummy custard tart, add vanilla custard powder and 1/4 cup of milk in a bowl. Stir until a smooth paste is formed.
- Place a saucepan over medium flame and add the custard paste, sugar and the remaining milk to it. Stir it continuously until the custard boils and thickens. Constant stirring avoids the formation of lumps. Let the custard sit for a while.
- Once it reaches room temperature, pour the custard into readymade pie crusts or tart shells. Refrigerate for an hour and allow the custard to set. Once done, carefully remove the custard tarts from the cases. Garnish with your favourite fruits and serve immediately!
Nutrition Facts : ServingSize 1 bowl, Calories 181 cal
LIONEL'S CUSTARD TARTS
In 1399, the coronation banquet prepared for Henry IV included a medieval version of the custard tart. Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the...
Provided by Clare Chambers
Categories Pies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. For the Pastry: Place the butter, flour and sugar into a bowl and cut / rub the butter in until it resembles fine breadcrumbs. Make a well in the centre and add the egg. Combine into a dough, wrap in clingfilm and chill for at least 30 minutes.
- 2. Preheat the oven to 200C. Roll out the pastry onto a lightly floured surface. Using an 11cm fluted cutter cut into 12 discs. If you do not have an 11cm fluted cut use a plain one or make a template and use a wheeled fluted cutter.
- 3. Place the discs into the muffin tray.
- 4. For the custard filling: Warm the milk - make sure it does not get hot as you do not want the eggs to scramble. Meanwhile beat the eggs, yolks, vanilla and sugar together in a bowl. Add the warm milk and stir well.
- 5. Using a jug or a ladle pour the custard into the tart cases to about 1/2 cm from the top and sprinkle with nutmeg. I was distracted by the dog and as you can see I have overfilled these.
- 6. Bake for about 20 minutes. After 15 minutes start to keep an eye on them. They should have a slight dome when the are ready. If they rise too much and crack they are overcooked. Again this picture shows you what happens if you over fill them
- 7. Cool in the tin for 30 minutes before carefully removing them. Eat when fully cooled.
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