Camden New Journal - Reciepe for Custard Tarts

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Custard Tarts

Custard Tarts
They added saffron into this recipe, a good Cornish ingredient, but as they egg yolks are so golden yellow I think it is unnecesary.
If you have some in your cupboard then you could always add a pinch for fun.

Ingredients
Serves 4
275g puff pastry;
500ml single cream;
Eight egg yolks;
80g caster sugar;
Three tsp cornflour.

Method
Roll the pastry out on a floured board to about a quarter of a centimetre thick and then cut out into 4x14cm circles, perhaps using a plate and as template.
Lay the circles into individual 9x2cm deep tart tins, pushing well into the cups.
Prick well with a fork and then line with foil or greaseproof paper and add baking beans. Chill for 15 minutes.
Preheat the oven to 190°C 375°F Gas Mark 5.
Bake the tart cases for 10-15 minutes or until they begin to colour, then remove from the oven and leave to cool for a few minutes.
Meanwhile put the cream into a small saucepan and bring to the boil.
Remove from the heat. In a bowl, mix the egg yolks, sugar and cornflour together, then pour the cream on to the egg mixture and mix well with a whisk.
Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens.
Don’t let it boil. Remove from the heat, give it a mix with a whisk and pour into the tart cases, then bake for 10-12 minutes until set.
Leave to cool and remove from the moulds by loosening with a small knife. Serve warm or cold.

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