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

Nutmeg

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

Sweet Pastry

Sweet pastry isn't much different to the standard shortcrust pastry, although it utilises an egg to give a glossy and smoother texture and helps it to raise a small amount giving a lighter texture. You can use sweet pastry in a variety of ways, for tarts, tartllets or even for little parcels. Its also possible to make sweet dumplings out of if you so wish.

Makes a 400g mix (enough for one large tart with a bit leftover)

250g flour
125g butter or baking spread
80g sugar
1 egg
few drops vanilla essence

You can also add things to the pastry to complement your dish, such as cinnamon, cocoa powder, nutmeg etc. If adding syrups be sure to adjust the flour accordingly to texture.

Method:

Rub the flour and butter and sugar together into a breadcrumb texture then add the egg. Form into a uniform dough but do not overwork. If necessary chill the pastry wrapped in clingfilm for 20 mins before use. Otherwise use straightaway.

Mulled Cranberry & Apple Tartlets

These little beauties were designed soley for using up some sweet pastry which was left over from the dutch apple tart. That said i managed to squeeze some 24 of these little beggars out of it. It was also a good means to use the apples that were lurking The recipe is very festive, extremely simple and goes very well with elevenses, after dinner or with afternoon tea. They'll have a shortlived home on the cakestand I think.

Ingredients

Sweet pastry (about 250g)
2 apples (braeburn)
handful of cranberries
glass of mulled wine
80g sugar

For the apple & cranberry mix

Peel and chop the apple into 1/2 cm cubes.

Place the mulled wine, sugar and cranberries in a pan and bring to the boil. reduce to a simmer and allow liquid to reduce until syrup consistency. Stir in the apple and allow to cool.

Roll out the pastry to 1/8 in thick and use a small pastry cutter to cut out your bases. add them t a small greased muffin tin and press. Add a teaspoon of apple / cranberry mix and bake in oven at 180C until done.

Devour

Cognac & Cinnamon Creme Anglais

image courtesy of vegetarion-nutrition.info

Creme anglais and creme patisserie are the dessert sauces that all forms known as "custard" spring from. They also provide a good carrier for various complementary flavours depending on what you're serving it with. This recipe gives way to cinnamon and brandy (cognac) which are wonderful flavours for the festive season. Its also a good alternative to brandy sauce.


Ingredients :


1 litre of milk
200g of Sugar
12 Egg yolks
1 Vanilla bean split
1/4 tsp cinnamon
25ml Cognac

Boil up the milk with the vanilla bean, cinnamon & cognac, but once boiling, turn down to simmer.

Sabyon the sugar and the egg yolks (in a bain marie)

Pour on the milk

Mix till thickened

Strain through a fine sieve & serve.

Treacle Tart

Image provided courtesy of femalefirst.co.uk

Treacle Tart is a wonderful thing and is nice year round, but often presented from late summer through winter. Its surprisingly easy to make, and provides a wondrous accompaniment in a variety of settings, inclusive of elevenses, afternoon tea, or as a dessert at mealtimes. In the more social settings however i belive its best enjoyed with coffee.

Ingredients:

500g of Golden syrup

Juice of one lemon

500g of fresh bread crumb crusts removed

50ml of double cream

2 egg yolks

Line the flan tins with sweet short crust pastry , then blind bake

Warm up the syrup & lemon juice, then add the egg yolks and beat in very slowly

Stir in the breadcrumbs and add the cream

Pour into the pastry cases and bake in a moderate oven for 20 minutes or until it is light golden brown

Can be served with a variety of accompaniments inclusive of warmed pecan nuts, vanilla ice cream, whipped cream, creme chantille or even double cream on its own.

Devour.

Sweet Pastry

500g of Plain flour

500g of self-raising flour

125g of Caster sugar

500g of butter

Vanilla essence

4 eggs plus 2 egg yolks

Bread crumb the flours, sugar and butter

Mix in the eggs and essence to form paste leave to set for 30 minutes before use