spiced golden cream

Landscape (UK) - - Deep In Flavor -

With its golden crust and creamy fill­ing en­hanced by the warmth of sweet nut­meg, the tra­di­tional cus­tard tart is a firm favourite for the au­tumn ta­ble “The dessert, prop­erly pre­pared, con­trib­utes equally to health and com­fort.” ‘The Com­plete Con­fec­tioner, Pas­try-Cook, and Baker’ (1864)

Serves 10

225g plain flour, plus ex­tra for dust­ing 150g chilled un­salted but­ter, cut into small cubes, plus ex­tra for greas­ing 150g caster sugar pinch of sea salt 6 eggs, plus 3 yolks 150ml dou­ble cream 250ml sin­gle cream 1 tsp vanilla paste 1 nut­meg, freshly grated Place the flour in a large mix­ing bowl and add the but­ter cubes. Stir in 75g of the sugar and the pinch of salt. Rub the but­ter into the dry in­gre­di­ents un­til it is fully in­te­grated. In a small jug, beat to­gether 1 egg and 1 yolk. Add the egg mix­ture to the bowl and stir to com­bine the in­gre­di­ents thor­oughly. Knead lightly to bring them to­gether into a ball. Wrap in cling film and leave to chill for 1 hr. Grease a 20cm loose-bot­tomed sand­wich cake tin with but­ter. Line it with grease­proof paper, cut­ting out a cir­cle to fit the bot­tom and a strip of paper to go around the sides. Dust a clean work sur­face with flour, roll out the pas­try to slightly big­ger than the cake tin and line the tin with it. Fit the pas­try to the bot­tom and sides, then cut away the ex­cess to leave ap­prox­i­mately 2cm ex­tra at the top. Line the pas­try with grease­proof paper and fill with un­cooked rice. Leave to chill for 30 mins, dur­ing which time, pre­heat the oven to 190°C/ gas mark 5. Bake the pas­try case for 15 mins, then re­move the rice and paper. Us­ing a knife, trim the pas­try to fit the top of the tin. Beat an egg in a small jug, then brush the pas­try with it, to seal. Bake the pas­try case for 5 mins, then al­low to cool. Turn the oven to 160°C/gas mark 3. Pour the cream into a saucepan and bring to the boil. In a bowl, whisk the re­main­ing 4 eggs and two yolks with the rest of the sugar. Off the heat, whisk the egg mix­ture into the cream, then stir in the vanilla. Pour the cus­tard into the pas­try case and sprin­kle the nut­meg over it evenly. Bake for 50 mins un­til the cus­tard is set. Al­low to cool com­pletely be­fore loos­en­ing the edges with a ta­ble knife and re­mov­ing from the tin. Cut into slices and serve.

The Wren­dale De­signs cook­ware collection features a range of coun­try­side an­i­mals cap­tured in a charm­ing style. Han­nah Dale, the cre­ative force be­hind Wren­dale De­signs, is an ac­com­plished artist in­spired by the an­i­mals she sees around her ru­ral Lin­colnshire home and their cap­ti­vat­ing per­son­al­i­ties. The de­light­ful il­lus­tra­tions per­fectly en­cap­su­late the char­ac­ter of each ir­re­sistible an­i­mal. With a taste­ful matt fin­ish, each cake tin is il­lus­trated both in­side and out. The di­am­e­ter of the tins mea­sures: large 9.8in (25cm), medium 8.8in (22.5cm), small 7.6in (19.5cm).

Gift worth £29.99

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