Lionels Custard Tarts Recipes

LIONEL'S CUSTARD TARTS

In 1399, the coronation banquet prepared for Henry IV included a medieval version of the custard tart. Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the...

Provided by Clare Chambers

Categories Pies

Time 1h20m

Number Of Ingredients 11

Lionel's Custard Tarts image

Steps:

1. For the Pastry: Place the butter, flour and sugar into a bowl and cut / rub the butter in until it resembles fine breadcrumbs. Make a well in the centre and add the egg. Combine into a dough, wrap in clingfilm and chill for at least 30 minutes.
2. Preheat the oven to 200C. Roll out the pastry onto a lightly floured surface. Using an 11cm fluted cutter cut into 12 discs. If you do not have an 11cm fluted cut use a plain one or make a template and use a wheeled fluted cutter.
3. Place the discs into the muffin tray.
4. For the custard filling: Warm the milk - make sure it does not get hot as you do not want the eggs to scramble. Meanwhile beat the eggs, yolks, vanilla and sugar together in a bowl. Add the warm milk and stir well.
5. Using a jug or a ladle pour the custard into the tart cases to about 1/2 cm from the top and sprinkle with nutmeg. I was distracted by the dog and as you can see I have overfilled these.
6. Bake for about 20 minutes. After 15 minutes start to keep an eye on them. They should have a slight dome when the are ready. If they rise too much and crack they are overcooked. Again this picture shows you what happens if you over fill them
7. Cool in the tin for 30 minutes before carefully removing them. Eat when fully cooled.

Ingredients

6 oz plain flour (all purpose)
4 oz butter - cut into cubes
1 oz icing suger (confectioners)
1 egg, large
FOR THE FILLING
1 pt milk
3 eggs, large
2 egg yolks, large
3 1/4 oz caster sugar (superfine)
1/2 tsp pure vanilla extract
freshly grated nutmeg

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