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    Egg Custard Tarts

    Sweet pastry:

    • 165g/5¾ oz. all-purpose flour, plus some
    • 25g/1 oz. ground almonds
    • 120g/4¼ oz. chilled unsalted butter, cubed
    • 55g/2 oz. sugar
    • 1 free-range egg

    Custard filling:

    • 2 1/2 cups whole milk
    • 7 free-range egg yolks
    • 90g/3¼ oz. sugar
    • freshly ground nutmeg
    Egg Custard Tarts


    1. For pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar last.
    2. Crack in the egg and mix it with your fingers until the mixture forms a soft dough.
    3. On a lightly floured surface, form a disc with the dough. Wrap it tightly in plastic wrap and leave to chill in the fridge for 30 minutes.
    4. .....
    5. Read more instructions HERE

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