Then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case (you can reserve this foil liner to use another time). Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes. Place the piece of foil over it, then press it down over the base and up the sides of the pastry then turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. Once the pastry case is frozen put it on a flat surface. Pre-heat the oven to 190☌ gas mark 5 with the baking sheet on the shelf nearest the centre. Then pop it in the freezer to chill for 30 minutes. All you now need to do is prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up. After that use your fingers again to press the sides all round to the pastry so it is slightly proud of the tin. Now, using your hands, gently press the pastry into the tin to line the base and sides making sure you ease the pastry into the corners and press it against the sides then trim off any excess pastry around the top edge with a sharp knife. Then leave it to rest in a polythene bag in the refrigerator for 30 minutes before you roll it out as described in the shortcrust recipe to 28cm in diameter then carefully roll the pastry round the rolling pin and transfer it to the centre of the tin. Spread the custard on the 5 crusts and stack them on top of each other, with custard on top.Begin by making the pastry as described in shortcrust pastry Related Recipe below and our Cookery School Video.Allow the custard to cool completely, and divide into 5 equal parts.Cook slowly until cooked through and thickened.Stir in the boiling milk, egg and vanilla essence.Make the custard by mixing the custard powder, corn flour, salt and sugar.After the dough has rested, place it on a prepared baking sheet or in round pans.Place in a container with a lid and allow to rest.Keep the leftovers to bake with the round slices. Roll out each ball very thinly into 6 equal round slices.Add dry ingredients to form a rollable dough.Beat the butter and sugar until creamy.Keep your recipe book full and your taste buds happy with this delicious tea time layered custard tart to enjoy with your best friends.ĪLSO READ: Chocolate fudge biscuit recipe: Fudge taken to new decadence Decorate your tart with more custard, especially when put into a piping bag, and make sure to have some extra cake to crumble over top and maybe some edible flowers.ĪLSO READ: Lime cheesecake with chocolate drizzle is a great party dessert The cake slices are thin, so keep an eye on them in the oven. Layered custard tart tipsĮven though you’ll be making a homemade custard, you’ll be using some custard powder to get you started which will help with the consistency so that you can make layers. Not only does it taste great, but it looks amazing when you decorate it and cut a slice for yourself and your friends. This unique sweet treat is a mixture of a tart, cake and pudding. With thin layers of cake and creamy homemade vanilla custard, you’ve got a texture and flavour party waiting for you in each slice. There are so many great recipes to add to your recipe book, and this layered custard tart belongs on one of those pages. Everybody’s been baking recently and many of us have kept on going and trying new things.
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