In my attempt to try and give a go to all desserts and bake-related goods, I decided to go for a very traditional British recipe: the custard tart. Very few of you might know, indeed, that custard tarts
have a long history in Britain, and were served at the Medieval table where they were know as doucets or darioles. Henry IV had a doucet at his coronation banquet in 1399. Doucets could include meat ingredients such as pork mince or beef marrow, but they were always filled with a sweet custard. The Medieval cook may have used almond milk instead of cow’s milk. Almond milk was a rather expensive alternative, but suited the wealthy whom consumed it on ‘fast’ days, when rich dairy products were not permitted. Almond milk was an infusion of blanched, ground almonds and either syrup, water, or water and wine. (from Baking for Britain)
The recipe below is Paul Hollywood’s and was given to the GBBO bakers this year as a technical challenge. I found the pastry too wet to work with, so I strongly advise you to check whether it is dry enough and, in case, add a tad bit more of flour. This will save you having to heavily dust your work surface with flour to roll it out.
Also, please make this by hand. It’s not a huge quantity, but sweet pastries should be made by hand and not in a food processor (or in a freestanding mixer) in order not to develop the gluten in the flour. If you want to, you could mix the flour and the butter in the food processor, but please make sure the following steps are done by hand.
Last note. I have halved the quantities indicated for the custard. Using a normal 12-hole muffin tin I had more than half of the custard leftover…
Ingredients (for the pastry)
- 165g plain flour
- 25g ground almonds
- 120g unsalted butter, chilled and diced
- 55g caster sugar
- 1 medium egg
Ingredients (for the custard)
- 350ml full-fat milk
- 4 egg yolks
- 45g caster sugar
- ground nutmeg
- To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200C.
- 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, and 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, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart.
- Bake the tarts in the oven for about 25 minutes – turn the temperature down to 180C for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.