British Custard Tart – a easy, elegant dessert custom.

Directions

To organize the pastry:

1. This pastry recipe is ample for two pie shells however the second half of the pastry is definitely fashioned right into a flat spherical, wrapped tightly in a few layers of plastic wrap and frozen for a number of weeks till you want it.

2. Pulse the chilly butter into the flour, sugar and salt utilizing a meals processor or pastry cutter till the butter is lowered to pea sized items.

3. Take away to a big bowl. Sprinkle the water and vinegar over the floor and toss with a fork till the water is simply included into the dough. Don’t over work the dough; deal with it solely sufficient in order that the dough stays collectively.

4. Separate the dough into 2 balls and wrap in plastic. Place within the fridge to relax effectively. You may freeze one for one more time.

5. Roll out right into a 12 inch spherical and place right into a 9 inch deep dish pie plate or tart pan being cautious to not stretch the dough or it can shrink throughout baking. Trim the surplus pastry from the perimeters and chill the pan for 10 minutes. Preheat oven to 375 levels F.

6. Lay a sheet of parchment paper or aluminum foil over the pastry within the pan and fill the pan with baking weights. For those who don’t have baking weights, dry kidney beans or rice will do in a pinch; something that can overwhelm the underside pastry in order that it doesn’t puff up. You may reuse dry beans many instances for blind baking so make sure to save them for that goal.

7. Blind bake the pastry utilizing the baking weights for about Quarter-hour, take away the baking weights and parchment paper and bake for one more 10-Quarter-hour to crisp the underside of the pie shell. Take away from oven when you put together the filling. Scale back oven temperature to 300 levels F.

   To organize the filling:

   1. In a small saucepan over low warmth add the whipping cream, milk, salt and vanilla pod. You need to warmth this very slowly to nearly boiling so the total taste of the vanilla bean will get infused into the cream and milk. When heated take away the vanilla bean and put aside for a few minutes. (NOTE: In a pinch, 4 tsp of pure vanilla extract will be substituted for the vanilla bean.)

   2. Whip collectively the eggs and brown sugar very effectively. Slowly whisk within the sizzling milk a bit at a time; too quick and also you’ll scramble the eggs.

   3. Take away from warmth and go the cream and egg combination by way of a sieve into a big warmth proof measuring cup or jug.

   4. Warmth oven to 300 levels F. Place the blind baked pie shell in its pan on a baking sheet. Pour within the cream and egg combination till it has nearly reached the highest of the shell. Finely grate or sprinkle on a dusting of freshly grated nutmeg.

   5. Place the baking sheet within the oven. In case you have a bit extra cream combination to carry the extent to the highest of the crust, you possibly can rigorously pour that into the pan when it’s within the oven to keep away from spillage. It’s completely okay you probably have a bit of the filling combination left over, pan sizes do differ.

   6. Bake for 60 -70 minutes. The highest needs to be pale golden brown and the middle swill nonetheless juggle a bit on the heart.

   7. Take away from the oven and let cool to nearly room temperature earlier than transferring to the fridge to chill and set utterly. It will take a number of hours or in a single day. Serve with contemporary berries or seasonal fruit salad.