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.
* 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.