Classic English Custard Tart

Video Description

The custard tart originated in medieval Europe, where custard-based desserts were popular. Early recipes for custard tarts can be found in medieval English cookbooks, such as "The Forme of Cury," which dates back to the 14th century. These early custard tarts were often sweetened with honey and flavored with nutmeg, a popular spice. The recipe for custard tarts evolved over the centuries. Medieval versions often included a pastry crust filled with milk, cream, eggs, and sweeteners. - By the Tudor period (16th century), custard tarts were commonly served at banquets and feasts. They were enjoyed by both the nobility and ordinary people. The modern English custard tart typically features a shortcrust pastry shell filled with a rich, smooth custard made from milk, eggs, and sugar, often flavored with vanilla and nutmeg. - The custard tart is baked until the filling is set but still creamy, with a slightly wobbly center. Custard tarts remain a beloved dessert in the UK, often found in bakeries, cafes, and supermarkets. - They are a traditional afternoon tea treat and a comforting dessert. While the classic English custard tart is widely known, regional variations exist across the UK. For example, the Manchester tart includes a layer of raspberry jam and a topping of desiccated coconut. Similar custard-based tarts exist in other parts of the world, such as the Portuguese "pastel de nata" and the Hong Kong-style egg tart. Overall, the English custard tart is a testament to the enduring appeal of simple, classic desserts that have stood the test of time. Its rich history and delicious flavour make it a cherished part of British culinary heritage. 👇 RECIPE BELOW ❤️Hello, viewers! I've noticed that only around 36% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments. Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos 🙏 SUPPORT OUR CHANNEL 🙏 It would certainly go a long way in helping me ❤️ Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. Ingredients: For the pastry: - 420 g All Purpose Flour - 65ml Water - 150g Shortening - 50g Butter / Marg - 1 medium egg - 1 tsp Apple cider vinegar - Zest of a lemon - 1 tsp salt - 1/2 tablespoon sugar - Custard Filling: - 250ml whole milk - 250ml heavy cream - 7 large egg yolks - 50g caster sugar - 1 tsp vanilla extract - 1/4 tsp of salt - Freshly grated nutmeg (for topping) Preheat your oven to 180°C (360°F) Airfryer 180°C (360°F) Bake blind for 12-15 minutes Bake tart oven to 160°C (320°F) Airfryer 140°C (280°F) Bake 35-45 mins 7 inch spring form tin. PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and make a purchase, I will receive a small commission. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.