So here we are at week 5 of GBBO and this week's theme was Pies & Pastry.
I would have made my Gran's famous egg & bacon pie, but part of me wants to keep the (very simple) recipe a family secret so instead I decided on custard tarts.
I'll be honest, if you had asked me to make custard before last night I would have reached for the bird's powdered custard, or more likely, the ready made carton. It's only from watching countless cookery programmes over the last few years that I even realised custard contained eggs!
These custard tarts have an added element with chocolate ganache added to the centre. The original recipe was one of Paul Hollywood's finest - found here, although I have changed the quantities for the fillings and used shop brought puff pastry - let's be honest, life is too short to faff around making puff pastry...especially on a Wednesday night!
1 packet of ready made puff pastry
120g caster sugar
4 egg yolks
pinch of salt
330ml whole milk
1 vanilla pod
1 cinnamon stick
unsalted butter for greasing your tin
50g dark chocolate
50ml double cream
Pre heat your oven to 200C/Gas 6 (or if you are like me, forget to check the temp until later and realise you baked everything at 175C). Butter the holes in a 12-hole muffin tin.
Roll out your puff pastry and cut 12 circles to fit your tin (I needed a 4in cutter). Press each pastry disc into the tine holes, line with baking parchment, fill with a few baking beans (or dry rice) and blind bake for 10 - 15 minutes.
Allow to cool completely in the tin before removing the baking beans and parchment.
To make the custard whisk the egg yolks, sugar, cornflour and salt together in a bowl. Put to one side.
Put the milk, vanilla pod (sliced and with seeds scraped into the milk) and cinnamon into a large pan. Bring to the boil and take off the heat. Pass the hot milk through a sieve then pour over the egg mixture. Whisk together well and return to your saucepan. Place it back onto a low heat and stir continuously until thick. Remove again from the heat, whisk to remove any lumps and allow to cool.
Melt the chocolate in a small boil over simmering water. Once melted add the double cream and mix to make your ganache.
Spoon the cooled custard to almost reach the top of your pasty cases. Using a teaspoon add a small amount of ganache to the centre of each tart.
Place the tarts back into the oven for a further 10 minutes.
Cool and dust with icing sugar to serve.
I'll be honest, I was a little underwhelmed with this week's finished tart. They taste fine, but the custard tarts of my childhood had slightly browned filling. Reading back through the recipe though I can see that having the temperature lower than I should have and not splitting the vanilla pod before adding it to the milk has had an obvious effect on the overall bake.
At least now I can make a pretty decent egg custard and a ganache...it's all things to add to my skills bank - and I've learnt to read the recipe completely before starting!!
|With Supergolden Bakes|