{"id":2806,"date":"2024-01-17T04:17:36","date_gmt":"2024-01-17T04:17:36","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=2806"},"modified":"2024-01-17T04:19:57","modified_gmt":"2024-01-17T04:19:57","slug":"custard-tart","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/custard-tart\/","title":{"rendered":"Custard Tart"},"content":{"rendered":"

\"\"\u00a0 \"\"<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00bd Cup Custard Powder {Fosters Custard Powder}
\n1 \u00bd Cups Cream
\n2 \u00bd Cups Milk
\nNutmeg
\nShort or Puff Pastry<\/p>\n

METHOD<\/strong><\/p>\n

1 Make and mold tart trays from pastry and prick with fork on the bottom.
\n2 Insert paper cup cake molds in pastry cups for small tarts or scrunch up a piece of baking
\n\u00a0\u00a0 paper and mold into the large pastry mold depending on which size of tart you want.
\n3 Top up with red kidney beans.
\n4 Blind Bake tart trays at 180\u2103.
\n5 Bake for 20 minutes the first time.
\n6 Remove from oven and remove and remove the paper and kidney beans.
\n7 Put back in oven and cook for another 15 – 20 minutes dry out the pastry.
\n8 Make the Custard.
\n9 Add Cream and Milk to a pot.
\n10 Add custard powder and whisk briskly to mix and make sure there is no lumps.
\n11 Place saucepan on burner and bring to the boil or until the custard thickens.
\n12 Take saucepan of the heat and poor custard into pastry cups when ready.
\n13 When done you can sprinkle nutmeg over the top of the tarts.<\/p>\n

9″ Tart<\/p>\n