Diana, Egg Custard and the Crown
Author: Kaylie Kist
Recipe type: Bakes
Cuisine: British
Prep time:
Cook time:
Total time:
Serves: 12
- The Pastry
- 180g plain flour
- 120g chilled unsalted butter, cubed
- 55g caster sugar
- 1 organic egg
- The Egg Custard
- 700ml pint full-fat milk
- 7 organic egg yolks
- 90g caster sugar
- freshly ground nutmeg
- To make the pastry, add the flour, the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Break in the egg and work into the mixture with your fingers, it should form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball and wrap in cling film. Leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the sweet pastry on a lightly floured work surface.
- Using an 11cm fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle.
- For the custard filling, warm the milk in a saucepan,
- Beat the egg yolks and sugar together in a separate bowl until pale and creamy.
- Pour the milk onto the egg yolk mixture and stir well
- Transfer the custard mixture into a pouring jug and fill each of the tart cases.
- Sprinkle with ground nutmeg over each tart.
- Bake the tarts in the oven for about 25 minutes, checking the temp and reducing for the final 10 mins
- To check they are baked correctly you are looking for a very slight dome on the custard, not too much!
- Cool, then remove from the moulds and enjoy one with a warm cuppa
Recipe by Sustarian Living at https://www.sustarianliving.com/diana-egg-custard-crown/
3.5.3226