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°


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.

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.


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.

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