|More like the surface of the moon!|
However, attempting a new recipe from the BBC Good Food website on Christmas Eve with two additional and enthusiastic kitchen assistants was a recipe for disaster. The writing was already on the pastry!
My calamitous kitchen episode can be avoided by closely following this recipe.
140g butter, chilled and diced
250g plain flour
zest 1 lemon
100g caster sugar
1 egg, beaten
1 tbsp whole milk
For the custard
250ml double cream
1 vanilla pod, split
1 strip lemon zest
8 egg yolks
100g caster sugar
To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
Heat oven to 180C/160C fan. Line the case with baking beans, bake blind for 20 minutes, then remove the beans and continue to cook for a further 20 minutes until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan.
Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go.
Strain custard into a jug, allow to settle for a few minutes, then skim off any froth. Don't forget to do this part of the recipe! Otherwise your egg tart will have a surface skin not unlike the surface of the moon!
Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 minutes or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off, then leave to cool completely before serving in slices with a grating more of nutmeg.
|Got it cracked!|