I use an equal mixture of cream and milk because I think that produces the best combination of silkiness plus the classic milk filling. Don't use a whisk as that produces too many air bubbles. ![]() I made the pastry 3 days ahead of time and kept it in the freezer ready for the day that I wanted to bake it.ĥ - I brush the tart with egg white to give the pastry a little glaze barrier so that the custard won't soak through as much and make the pastry wet.Ħ - Once the pastry is done, the filling is easy! But use a fork to beat the eggs first. I wish it had a removable base but it will do for now.Ĥ - You can do this tart in stages. I bought a tart tin that is 20cm/8inches on the base and then 23cms/9inches at the top rim and 5cms/2inches deep. Air pockets occur when the pastry is baking and the steam has nowhere to escape so it rises and produces large air pockets. Perforations in the tin will ensure that the base is completely cooked and crisp all over and will also prevent any air pockets in your pastry (which are just heartbreaking!). This is a recent purchase for me and I wish I had bought one earlier. It works because there is no water or liquid in the pastry which is what causes pastry to shrink when baked.Īir pockets in pastry-unfortunate and not desirableģ - If you do plan on making tarts or pies, consider investing in a perforated tart tin. Once baked it also pulls away from the tin making for easy removal. I love this pastry because it tastes wonderful, like shortbread, and yet doesn't shrink down and keeps folds. Alternatively you can buy bands that you place at the end of your rolling pins.Ģ- This pastry uses egg yolks and is based on the pate brisee pastry from the French fruit tart. If you make a lot of pies or tarts I definitely suggest investing in one and they're an inexpensive way to get great tarts and pies. To help me achieve this, I have a rolling pin with adjustable side measures that helps me get the pastry a consistent, specific thickness. This is important to get a perfect custard to pastry ratio. While the filling is a cinch (just whisking all ingredients together), you want to make sure that the pastry is perfect.ġ - Roll the pastry thinly: roll it to 2mm or 1/16th of an inch. These allow me to earn a small commission but at no extra cost to you. ![]() Nowadays I see these sorts of bakeries in some suburbs and in regional areas. As a child I wanted the frogs or jam tarts but as I got older it was the matchsticks and custard tarts. I have memories of pushing past the dangling plastic strip door curtain and entering and choosing from the display. Displays of matchsticks, finger buns, meringues, frog cakes and cream filled buns and these custard tarts fill the windows. ![]() You buy them from the old skool bakeries that are rapidly disappearing. I've made one version plain and one covered with fruit just to give you some decorating ideas. If you're as taken with these as I am, I hope you'll give this a go. ![]() The pastry is crisper and more buttery, the custard more appetisingly wobbly and scented with vanilla and fresh nutmeg. While the supermarket version is fine and satisfies a craving, nothing is as good as a home made version of this custard tart. I have to confess I often get one of these from the supermarket. And nothing quite beats a home made custard tart. The classic Australian custard tart is a wonderful mix of crisp pastry, a wobbly delicious creamy custard centre and a dusting of freshly grated nutmeg.
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