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Thursday, 21 June 2012

Egg custard tart

Easy peasy, and very pleasant, this variation ont he old english classic while surprise you with its simplicty. Feel free to add berries such as rapberries, gooseberries, logan, blue or cranberries to make an even more enjoyable tart.

You will need: (makes 2)

2x30cm blind baked sweet pastry tart cases

12 Whole eggs
750ml of Milk
750ml of Double cream
2 Vanilla beans, opened
240g of Caster sugar

Whisk eggs and sugar till pale

Warm milk and cream with the vanilla beans

Add the two mixes together, very gradually  while whisking

Pour into 2 30cm flan tins lined with blind baked sweet pastry, do the pouring by the stoves or oven as to prevent spillage while transporting to the stoves

Bake for 40 minutes at 170 degrees