The Great British Bake Off returns to our screens next month. Being the only show I watch on TV that isn’t a box set or Netflix, I’m more than a little excited. Plus who doesn’t love a bit of Mary Berry. If only Norman was back for a second year running. A girl can dream…
Last year the contestants had to make egg custard tarts. As with most of the dishes, I sat there dribbling over their creations and craving one (or five), even sending out an emergency text to have one brought home to me.
That’s more than likely going to happen each episode again this year but to fully prepare myself I got my bake on early. It may not satisfy my cravings in a months time however it worked a treat Sunday evening.
So to make your egg custard tart you will need:
Ready rolled puff pastry
2 egg yolks
82g caster sugar
118ml full fat milk
150ml double cream
Seeds from one vanilla pod
Cinnamon for dusting
Preheat the oven to 180 degrees.
To begin with slowly whisk together the cornflour, egg yolks and caster sugar over a low to medium heat until smooth and combined.
Mix in the vanilla. Then gradually add the milk and the cream, a little bit at a time, whisking continuously until the mixture begins to boil.
Remove from the heat, cover with cling film to stop the custard developing a skin.
Grease a baking tray and line the bottom with the puff pastry, turning down the edges to help contain the custard.
Once the custard has cooled down a bit, pour onto the puff pastry, sprinkle with cinnamon and place in the oven.
Bake for 25 mins.
The thought of making custard was a little nerve wracking but this recipe is amazingly simple and easy. You can enjoy straight out the oven or cold – if you can wait that long.