3 December 2013

Custard and Cinnamon Tart

I remember how frustrated my Mum used to get at me when I used to turn my nose up at food. She'd use that line "Just try it. You'll never know until you try it." I'm a capricorn and we're stubborn. Put simply, I am almost 20 years old and I have only JUST started eating bananas. There are many things I am still learning to love.

This recipe led to a first, not normally a time marked by the average teen - custard. I think I was always somewhat put off by the fact that custard always seemed to form that horrible skin. I saw this recipe, which is essentially just a traditional custard tart, and pulled 'that' face. I have ignored it for 11 months and the time had come. 

I feel like I'm starting to master this pastry business. I'm a dab hand now.

I don't own any baking beans and I think this does put me at a disadvantage somewhat, because rice just doesn't seem heavy enough, but I'm told it is doing the same thing. Make sure the parchment paper completely covers the pastry so you don't get any rice embedded in it. Yes, it's happened.

Separate your five (!!) eggs and keep the whites for later. This seems a silly amount of eggs, but hey at least the whites don't go to waste. 

Your yolks make a paste while the milk boils. Once the milk has boiled you add splashes to the yolk paste a bit at a time. The idea is to heat the paste up gently so you don't cook the egg before it is totally mixed in with the hot milk.

After you've made the custard you add a little butter and let it melt in, before folding in stiffy peaking egg whites.

It wasn't anywhere near as disgusting as I imagined. I only wish my custard was a little smoother, as it really does show up given the recipe is custard in a pastry case.

Quite honestly I was just happy you could slice it and it held its shape. The cinnamon is just sprinkled on the top, but I think it would be a little nicer if you added a tsp to the base and then sprinkled it within the custard, as the coating was a little bitter.

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