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Previous-Common “Tea Room” Custard Tarts


As we speak’s recipe for Previous-Common “Tea Room” Custard Tarts comes from my grandmother’s previous BeRo cookbook, and is a favorite of mine

Old-Fashioned "Tea Room" Custard Tarts
Old-Fashioned "Tea Room" Custard Tarts

As we speak’s recipe for Previous-Common “Tea Room” Custard Tarts, is one near my coronary heart. This recipe comes from my grandmother’s previous BeRo cookbook, and is one she and my mum made repeatedly.

Typically known as Egg Custards, and even simply Custards, these golden tarts have a protracted historical past, going again to the 14th century, after they served at Henry IV’s coronation banquet.

Old-Fashioned "Tea Room" Custard Tarts

They’re the mainstay of conventional British bakeries and “Ye Olde Worlde Tea Rooms” too. These had been additionally my late father’s favorite treats, together with Curd Tart/s.

You can also make this recipe in a big flan dish, which then makes the reicpe an Egg Custard Tart, or as I’ve carried out, in 12 small tinfoil instances for particular person custard tarts.

Old-Fashioned "Tea Room" Custard Tarts

You obtain the fluted edges of the pastry instances by utilizing a fluted pastry or scone cutter – I’ve an previous plastic one which could be very fluted, which makes for a fairly edge of those tarts.

As with all tarts which have a moist filling, these are finest on the day that they’re made, though we’ve loved them the following day, however the pastry isn’t as crisp.

Old-Fashioned "Tea Room" Custard Tarts

Serve these Previous-Common “Tea Room” Custard Tarts with a pot of tea for Sunday tea time, or as a part of afternoon tea, and even elevenses.

I hope you get pleasure from this pretty old school bake as a lot as all of us do. Ensure you get all of your good china out to serve them too, for a correct “properly drerssed” British tea! Karen

Old-Fashioned "Tea Room" Custard Tarts
  • That is primarily based on the orignal BeRo recipe from over 70 years in the past, however I’ve doubled the portions to make x 12 deep custard tarts to fill muffin measurement tinfoil instances.
  • In the event you can not supply muffin tin measurement tinfoil instances, then simply use a muffin tin, grease or butter it, after which line every gap with the pastry.
  • For a richer filling, use 300mls (1/2 pint milk) and 150mls (1/4 pint) single cream.
  • Vanilla extract will also be added to the custard filling, add 1 teaspoon at step 6.
  • Use ready-made and ready-rolled pastry in the event you can not make your individual pastry.
Old-Fashioned "Tea Room" Custard Tarts

Previous-Common “Tea Room” Custard Tarts

Yield:
12

Prep Time:
25 minutes

Cook dinner Time:
20 minutes

Complete Time:
45 minutes

As we speak’s recipe for Previous-Common “Tea Room” Custard Tarts, is one near my coronary heart. This recipe comes from my grandmother’s previous BeRo cookbook, and is one she and my mum made repeatedly.

Typically known as Egg Custards, and even simply Custards, these golden tarts have a protracted historical past, going again to the 14th century, after they served at Henry IV’s coronation banquet.

They’re the mainstay of conventional British bakeries and “Ye Olde Worlde Tea Rooms” too. These had been additionally my late father’s favorite treats, alomg with Curd Tart/s.

You can also make this recipe in a big flan dish, which then makes the reicpe an Egg Custard Tart, or as I’ve carried out, in 12 small tinfoil instances for particular person custard tarts.

You obtain the fluted edges of the pastry case by utilizing a fluted pastry or scone cutter – I’ve an previous plastic one which could be very fluted, which makes for a fairly edge of those tarts.

As with all tarts which have a moist filling, these are finest on the day that they’re made, though we’ve loved them the following day, however the pastry is not as crisp.

Serve these Previous-Common “Tea Room” Custard Tarts with a pot of tea for Sunday tea time, or as a part of afternoon tea, and even elevenses.

I hope you get pleasure from this pretty old school bake as a lot as all of us do. Ensure you get all of your good china out to serve them too, for a correct “properly drerssed” British tea! Karen

Components

  • shortcrust pastry:
  • 340g SR flour (12 ozs)
  • 160g butter (6 ozs)
  • chilly water (to combine, about 30ml)
  • pinch of salt
  • filling:
  • 4 eggs
  • 450mls milk (3/4 pint)
  • 4 tablespoons caster sugar
  • Contemporary nutmeg, grated

Directions

  1. Pastry: Combine flour and salt in basin, rub within the butter till it resembles nice breadcrumbs.
  2. Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is finest. Permit pastry dough to relax and “calm down” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.
  3. Flip dough on to a floured floor and knead calmly. Roll out and use as required.
  4. Stamp out 12 pastry circles and line 12 greased tinfoil instances, then place them right into a patty or a muffin tin. Place a circle of baking paper on the highest of every pastry case, then add baking beans.
  5. Bake them blind in a pre-heated oven, 190C/375F for five minutes till the pastry is a component cooked and a pale golden brown.
  6. Filling: In the meantime, make the filling – whisk the eggs. Warmth the milk and sugar collectively in a pan, convey to a boil; then pour the milk and sugar combination over the eggs and stir properly.
  7. Pour the egg custard into every pastry case, to three/4 full. Grate contemporary nutmeg over the tops of every custard tart.
  8. Place the muffin/patty tin again within the oven, and bake for 15 to twenty minutes till the custard is about however nonetheless a bit wobbly.
  9. Take away them from the oven, and permit to chill earlier than serving them.

Notes

That is primarily based on the orignal BeRo recipe from over 70 years in the past, however I’ve doubled the portions to make x 12 deep custard tarts to fill muffin measurement tinfoil instances.

In the event you can not supply muffin tin measurement tinfoil instances, then simply use a muffin tin, grease or butter it, after which line every gap with the pastry.

For a richer filling, use 300mls (1/2 pint milk) and 150mls (1/4 pint) single cream.

Vanilla extract will also be added to the custard filling, add 1 teaspoon at step 6.

Use ready-made and ready-rolled pastry in the event you can not make your individual pastry.

Diet Info

Yield 12

Serving Dimension 1

Quantity Per Serving

Energy 259Complete Fats 14gSaturated Fats 8gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 94mgSodium 140mgCarbohydrates 28gFiber 1gSugar 6gProtein 6g

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