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#custard tart
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strawberry pastel de nata! really, I prefer just a classic pastel de nata, no strawberry, but I thought I’d give it a go for fun. Cafe de Nata is my favourite place to go for custard tarts in London and the strawberry was quite nice, it had a lining of a strawberry jam almost, inside. I would still go for a classic though, nothing beats it.

I love this place because they are baked all throughout the day so whenever I get one it’s always warm. I just love custard tarts, my favourite.

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I’ve been pretty busy with uni but now that’s coming to an end I found some time for baking again. Here’s a custard tart I made. It ended up a little plain so I think I’ll add more sugar next time but the texture of the custard was really creamy so at least that was great.

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A custard tart was a type of pastry consisting of an outer pastry crust and filled with custard, typically eaten as a form of dessert.

On 1 September 1992, custard tart was served at Hogwarts School of Witchcraft and Wizardry’s Welcoming Feast. While in Severus Snape’s office after Harry Potter and Ronald Weasley had crashed into the Whomping Willow, Albus Dumbledore told Snape that he wished to sample this “delicious-looking” food.

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“Can we have a punny caption with all of the components of the tarts in it?” -asked no one.

HONEY, I FIGURED OUT WHY THESE TARTS ARE SO GOOD,” said I.

“IT’S BECAUSE I SPENT 8 HOURS AND TWO BATCHES DEVELOPING THE RECIPE, HANDMAKING THEM FROM SCRATCH, AND YOU WOULDN’T BELIEVE HOW BUTTERY THE DOUGH IS-”

Ahem. In other words, everyone, these are:

Honey custard fig tarts, with fresh figs from the garden,

smooth, creamy custard sweetened with honey, and buttery, buttery flaky crust.

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Summer. Luscious. Bright.

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Ingredients:

For the Crust:

1 Cups All Purpose Flour

½ Cups Cornmeal, finely ground

½ tsp Salt

½ Cup Granulated Sugar

2 Large Egg Yolks

For the Filling:

2 Tbsp Unsalted Butter

1 tsp Vanilla Bean Paste

3 Large Eggs

2 Large Egg Yolks

1 ½ Cups Granulated Sugar

1/3 tsp Lemon Zest, finely grated

Pinch of Kosher Salt

¼ Cup All Purpose Flour

3 Cups Raspberries, washed and separated in half

Directions:

For the Crust:

1. In a small bowl, whisk together the flour, cornmeal, and salt. Set aside. In a stand mixer fitted with paddle attachment, beat the butter and sugar until light and fluffy. Beat in egg yolks. Add the dry ingredients and mix until dough just comes together. Flatten into a disk, wrap in parchment, and refrigerate for at least 20 minutes. (Can store overnight).

For the Filling:

1. Preheat oven to 375° and grease a 11-inch tart pan.

2. In a small saucepan over low heat, melt the butter. Add the vanilla bean paste and stir until butter is golden brown, about 5 minutes. Set aside to cool.

3. In a medium bowl using electric beaters, mix the eggs, egg yolks, and sugar until thick – about 3 minutes. Beat in the cooled butter, lemon zest, and salt. Then stir in the flour until just blended.

4. Remove crust from fridge and roll out into a circle, about ½ inch thick. Lay into tart pan and use your fingers to press into the bottom and up the sides. Spread 1 ½ cups of raspberries into the bottom and then pour the custard over the top, filling almost to the top of the pan.

5. Bake in center rack for 40 minutes. If a merengue forms over the top you can crack it off. Wrap the edges of the crust with foil and return to oven for another 15-20 minutes until top is golden brown and a knife inserted into the tart comes out clean. Let cool completely. Serve cold or at room temperature with the remaining 1 ½ cups fresh raspberries spread over the top.

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VEGAN CUSTARD TART RECIPE:



INGREDIENTS:

CUSTARD:
2 tbsp of Custard Powder (I use a brand called Lion and use the vanilla custard packet which is ‘accidentally vegan’)
500 ml almond milk
2 tbsp sugar

TART:

125g Plain Flour
60g Vegan Margarine or Butter Alternative
50g Icing Sugar

METHOD:

PASTRY:

**preheat oven to 180 degrees Celsius**

1. Combine flour and sugar, mix until combined.
2. Add ‘butter’ and mix thoroughly with your hands until it becomes a crumb consistency but ensure there are no large lumps of the butter remaining.
3. Bring the mixture together to form a dough; add water if the mixture is too dry and add flour if it is too wet.
4. Wrap the dough in Cling Wrap and chill in refrigerator for 10-15 minutes.
5. Once chilled, it is ready to use. roll out the dough to desired thickness (I prefer ~ 1/2cm-1cm in thickness for this recipe.
6. Cut out the shapes needed to fill whatever tart tin you are using. If just using a muffin pan, use a glass to stencil out a circle and then place cut outs in the muffin tins.
7. Place tart in oven for 15 minutes at 180 degrees Celsius.
8. Remove tarts from oven and let cool.

CUSTARD:

1. follow the packet instructions for the custard. 

2. Once the tart case has cooled, pour the custard in to the cases until the custard reaches near the top.

3. Top with a sprinkle of nutmeg.

4. Bake tarts for a further 10 minutes at 160 degrees Celsius.

5. Remove tarts from oven and chill them in refrigerator for 2 hours to set.

cruelty-free-health
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