Monthly Archives: March 2013

Day 83 – Egg Custard Tart

One of my favourite cakes from the bakers is an egg custard start. The only problem I find is te pastry is always a bit mushy and I definitely prefer pastry to be crisp. So I thought it was high time I tried my ow  with homemade pastry.

I’ve never made my own custard but I have made my own pastry and its always come out well. Its an old recipe from a Marguerite Patton book and its the best I’ve ever tried compared to any newer ‘Celebrity Chef’ pastry.

The Pastry

* 75g lard
* 75g butter
* 150g plain flour
* Tsp salt
* 2 Tbsp Ice Water
* 1 Egg yolk

Crumb the fats and flour together. Lift to aerate.

Make a well in the centre and add the yolk and water.

Using a knife, mix the crumbs in to the liquid then pull together by hand to form a dough.

Chill in cling film for 30mins +

Line the tart tin and blind bake for 10 mins at 180° followed by 5 mins at 150°

The Egg Custard

* 100g sugar
* 4 eggs
* 300ml milk
* 300ml double cream
* 1 tsp vanilla extract

Bring the milk and cream to the boil. Add the vanilla flavouring.

In a bowl whisk the eggs and sugar together.

Add the hot milk to the egg mix slowly while continuously whisking.

Fill the tart case and cool for 1 hour at 150°

Enjoy.

I added rose water and ginger to the mix instead of nutmeg. It was really fresh and offset the sweetness. I’m not a huge fan of nutmeg so it was a nice change and will be repeated.

Advertisements

Day 82 – Pineapple Upside Down Cake

So I was meant to make mince pies for work. For christmas. I forgot. Oops. So I’ve made this instead. I found a recipe on BBC Good Food which is quickly becoming a favourite.

It’s really simple to make but to bake I think it’s harder than I expected.

Ingredients

Topping ~
* Pineapple rings
* Glace cherries
* Butter
* Light Brown Soft Sugar

Cake ~
* 100g Self Raising Flour
* 100g Butter
* 100g Caster Sugar
* 1tsp Vanilla Extract
* 2 Tbsp Pineapple Juice
* Baking powder.

What To Do

Mix the butter and light brown sugar in to a paste.

Smear around the base and 1/2 in of the sides on an 8″ dish.

Place the pineapple rings in to the paste and a glance cherry in each ring centre.

Mix all the cake ingredients together in a bowl and pour over the pineapple. Bake at 180° for 35 mins until the butter paste has caramelised.

Mm it was yummy. The butter sugar paste didn’t caremelise but the cake was verging on over done. I did cook it in a tin and will try again in a shallower glass dish. Time to bake more pastries.

Lillybank Silver

Precious makes and keepsakes

Dan in Deutschland

A British expat's take on life in Germany

Itsjennythewren's Blog

My creative space

Languages. Motivation. Education. Travelling

"Je suis féru(e) de langues" is about language learning, study tips and travelling. Join my community!

Binny Learns a Language...

una palabra en un momento

Ma Vida En Acentos

una palabra en un momento

Unalome

Life Coaching & Event Planning

Artsy Teen

The Official Blog for Artsy Teens

BekBek

Weight related rantings and ramblings

My Berkeley Bowl

Making my way through the exotic fruits and vegetables of the Berkeley Bowl aisles, one delicious recipe at a time

Beth Bolton

Merging Yoga and Therapy.

Sophia's news, reviews and cooking tips

This blog focuses on current events, news stories and articles. You will also find theatre reviews, London life, vegetarian cooking, photography, scepticism and rants about Tony Blair

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.