Custard Tart/ Blind baking pastry case

hello again my name's john i'm a retired chef from the north east of england in the UK and welcome to my latest video and in this recipe are we making this delicious custard tart and this was also one of my customers favourites you can view the ingredients list and full written method for this recipe on the recipe page on the channels website i'll leave a link in the description under the video or you can click on the eye icon top right of the screen to take you directly to the recipe page and by popular request you can also view a lot of the recipes in my first ever recipe book i'll speak a little more about the book a bit later in the video before i go any further i'd like to give a quick shout out to this week's patreon and paypal donators and they are franc Coleman Deborah Grainger Cynthia Hema Matthew Cunningham Currie Paulus Paul Dunn Eric Murphy William Ensminger Island Traverse tava Ivor brickel's Gillian Povey Catherine Iceland and Ashmore Danish dynamite racing and Ian Cormac and is also one that wishes to remain anonymous thanks again guys I really do appreciate all your support and with that out of the way let's get on with today's recipe and I'll start the recipe by making the sweet pastry I always like to use a food processor when making pastry us it's always best to keep everything as cold as possible it's also much quicker and easier if you want to make it by hand please check out my chicken pie video I'll leave a link in the description box below or just click on the I icon top right of your screen now this couldn't be easier first I'll add the flour salt butter and sugar and pulse it a few times until it resembles fine breadcrumbs now for the fat you can use half butter and half lard or shortening or in my case I like to use all butter when making a sweet dessert pastry as it gives the pastry a richer flavor [Music] [Music] next step is to add the beaten egg and milk and let the Machine run until it rolls itself into a ball and starts to ride around the machine [Music] [Music] this should take no more than 30 to 45 seconds the less time that pastry dough is worked whether by Honda or machined the better the quality of the finished pastry will be [Music] now form the pastry into a round flat puck shape wrap it in cling film or a small plastic bag and let it rest in the fridge for at least 30 minutes this stage can be done well in advance even a day before making the tart before starting to prepare the pastry for blind baking pre-heat your oven to 180 degrees Celsius that's 356 degrees Fahrenheit or gas mark 4 I'm setting mine to 160 Celsius as my oven is fun assisted and it runs about 20 degrees Celsius hotter than indicated on the dial now I've been making the custard tart in this flan dish with a removable bottom and if it's any help these are the sizes of the dish to match this recipe to grease the dish I'm using a little butter but you can use lard oil margarine or shortening right the pastries been in the fridge for 30 minutes so I'll get started on rolling it out one tip if your pastry has been in the fridge for longer than 30 minutes say you made it the day before for example let it sit at room temperature for 30 minutes before working it I go into a lot more detail on rolling pastry in my chicken and steak pie videos if you want to check those out but it's pretty simple really always roll backwards and forwards and turn the pastry 90 degrees that should keep it reasonably round and prevents it sticking to the bench once it gets too big to turn then just turn your pin 90 degrees check that it's big enough by placing your dish over the pastry once you're happy it'll fit roll up the pastry onto the pin and in my case I have a little cleanup and then I'll simply unroll the pastry over the top of the dish [Music] and once it's on the dish gently took down the edges right down into the bottom corner of the tin and here's a little tip for those with long fashionable fingernails to prevent damaging the pastry cut off a little pastry from the excess edges as shown roll it up into a little ball and use that to press down into the corners of the dish it works great leave the excess pastry hung in over the edge of the tin and this will allow for any shrinkage in the oven get a fork and stick a few holes in the bottom this will stop the build-up of steam from forming under the pastry and prevent it from rising up in the middle when blind baking in the oven now get a piece of parchment paper bigger than the dish scrunch it up and place it over the pastry now get your bacon veins and fill the dish I've been using these kidney beans for many years but you can buy ceramic ones or you can use rice lentils pulses there's lots of things you could use but whatever you do choose remember you can't use these to eat afterwards but you can use them for blind baking over and over again so make sure they're in a container clearly marked now I'll press them down and get it into the preheated oven and set the timer for 20 minutes [Music] [Music] once the 20 minutes are up take the pastry out of the oven and carefully remove the beans right now I'll put those beans aside until they've completely cooled and I'll get them back into the container ready for the next time and now that the pastry won't shrink anymore I can carefully trim off the edges now this has to go back into the oven to finish off hardening but before it goes back in I'll give it a good quart of egg wash this egg wash will harden in the oven and seal the pastry off for when the filling goes in a little later when this dish is complete this pastry will have a wonderful biscuit texture and taste to it and certainly won't have a soggy bottom [Music] right now that goes back into the oven to finish off for a further 20 minutes and that my friends is how you blind bake a pastry case now as promised at the start of the video I'd like to talk a little about the launch of my first ever cookbook lots of people have urged me over the last couple of years to write a book to run alongside the channel and the website using some of our favorite recipes from our kitchens so here it is it has lots of recipes that are covered on the channel over the last couple of years there are 60 pages containing 27 recipes covering bread dessert cake and savory dishes it includes full ingredients list simple easy to follow step-by-step written instructions and with lots of full-color images all taken from my own camera by me while I'm making the dishes if you're interested in buying a copy they're on sale now on the channels website along with many other items that are used in the videos and as always there'll be a link in the description box below the video or just click on the I icon top right of your screen and thank you for listening and now back to today's recipe while the pastry case is finishing off in the oven it's time to make the vanilla custard filling start by separating 7 egg yolks you don't need the whites of the eggs for this recipe but you can't keep them in a container and they'll stay in your fridge for several days in case you should need them for a separate recipe you may be making in the future but for this recipe the whites are not needed now add the sugar to the bowl and whisk until the mixture turns to a light shade of cream it'll take about a minute to whisk but you can use an electric hand mixer if you wish I like to add a little freshly grated nutmeg to the mix too [Music] and once that's done get a DP saucepan on a medium heat and add the cream milk and vanilla extract and bring it to a boil make sure you stay with the pan until it boils because our currency soon as you walk away it'll boil over once it starts to boil get it off the heat and next to your egg and sugar mixture add a couple of ladles of the hot cream to the mixture at first to temper the eggs if you are did all at once you'll scramble it once that's done you can safely add the mixture into the hot pan and give that a good mix [Music] [Music] and to make sure whether there's no lumps pour the mixture through a fine sieve into a joke ready to pour into the pastry case and that's the custard ready to go right time to take the pastry case out of the oven and as you can see it's turned a wonderful golden brown color and started to pull away from the edges of the tin and while you're at the oven and reduced the temperature to 150 degrees Celsius that's 300,000 height or gas mark to now simply pour the mixture into the pastry case [Music] great plenty of fresh nutmeg over the custard and very carefully transfer it to the ER now you can't use store-bought ground nutmeg but it's absolutely nowhere near as good as freshly grated nutmeg good of course carefully pour the mixture in while the case is still on the oven shelf and that's what I would normally do but for filming purposes I have to do it the hard way and there it is safely in the oven now I'll set the timer for 45 minutes right times up on this fantastic custard tart is done the custard is set it smells delicious and looks wonderful all I have to do now is get it onto a wire rack and allow it to cool completely and now I'll come back a little later and give it a try okay its cooled off and it's ready to serve and as you can see it's completely released from the sides of the tin all by itself the pastry feels nice and crisp and that custard are set beautifully [Music] the smell of the vanilla and nutmeg is amazing [Music] right here ago and that crisp buttery pastry is fantastic almost like a shortcake taste in texture and the flavor of the vanilla nutmeg in not smooth rich delicious custard is something else there's a few steps in making a custard tart but if you try this once I'll guarantee it won't be a lust and it certainly gets a big thumbs up in this house and once again please consider supporting my patreon appeal for as little as two dollars per month or if you prefer you can make a one-off small donation using my paypal page it really does go a long way towards ingredients and production costs as every penny pledged goes back into my videos and whether you've donated or not thanks again for your wonderful support in watching the channel well thank you again for watching please like share comment and subscribe by hitting a circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that he'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time won't be safe in your kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 82,940

Keywords: Custard Tart, Sweet pastry, Blind baking, vanilla custard, flour, baking, Vanilla, Custard, Dessert, Sweet, Egg Yolks

Id: dzhpmICNojc

Length: 15min 51sec (951 seconds)

Published: Fri Sep 27 2019