FRUIT TART RECIPE CUSTARD SKIN

At this point sprinkle over a little icing sugar to stop a skin from forming. Remove from the heat and transfer to a bowl to cool. The mixture should thicken as it just comes to the boil. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. Pour the milk into the bowl containing the eggs and whisk to combine. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Then remove from the tins and set aside.įor the crème pâtissière, heat the milk in a large pan until it is just boiling. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Repeat with the remaining pastry and cases. Then place the foil into the pastry case and fill the case with ceramic baking beans. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Prick the base of the pastry with a fork. Then press the pastry into the tart tin with your fingers. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.Ĭut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Remove the pastry from the fridge and peel off the cling film. Wrap in cling film and leave to rest in the fridge for at least ten minutes. You may need to add a splash of ice-cold water if the pastry is too dry. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.Īdd the beaten egg and work together with your hands until the pastry comes together. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. Place a circle of greaseproof paper on the mixture, to stop a skin forming. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Then trim the edges and lift out onto a cooling rack.įor the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. Remove from the oven and allow to cool for 15 minutes.

Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Place some greaseproof paper over the top and fill with baking beans.

Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Remove the pastry from the fridge and lightly flour a work surface. Place the dough the fridge to chill for an hour. Shape the pastry into a square, to make it easier to roll out. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Add the flattened butter straight from the fridge into the flour and rub in the mixture.Īdd the sugar, mix together the eggs and egg yolk, and to the mixture. Stir the flour and salt together in a large mixing bowl. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5.

Fruit tart recipe custard