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Custard tart with Garibaldi biscuits Recipe

Ingredients

How to make it

  • Method
  • 1. Preheat the oven to 180C/350F/Gas 4.
  • 2. First, make the biscuits.
  • Mix together the butter, icing sugar and flour until smooth.
  • Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants.
  • The dough will be quite wet. Place in a small bowl and chill for at least one hour.
  • 3. Line a baking tray with greaseproof paper, and spread the mixture out.
  • Chill in the fridge for 30 minutes.
  • 4. Bake the biscuits for 25-30 minutes or until golden brown.
  • While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin.
  • 5. For the pastry,
  • rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs.
  • Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
  • 6. Turn the oven down to 170C/325F/Gas 3.
  • 7. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness.
  • Use to line an 18cm/7in flan ring placed on a baking sheet.
  • Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown.
  • Remove the paper and beans, and allow to cool.
  • 8. Turn the oven down to 130C/250F/Gas1.
  • 9. For the filling,
  • whisk together the yolks and sugar.
  • Add the cream and mix well.
  • Pass the mixture through a fine sieve into a saucepan and heat to blood temperature (body temperature - anyone a Brit?).
  • 10. Fill the pastry case with the custard, until 5mm/¼in from the top.
  • Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm.
  • Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.
  • 11. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits.
  • url:
  • http://www.bbc.co.uk/food/recipes/database/custardtartwithgarib_81804.shtml

People Who Like This Dish 1
Reviews & Comments 2

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  • hopscotch 14 years ago
    I don't believe the custard is suppose to set - the photo that I saw, it seem that the custard was more like a cream anglaise (sauce effect).

    Did you like the custard?
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  • ayeyerma 14 years ago
    Hi i tried this one make this cake before. It didn't set but the Garibaldi biscuits were great
    Marcus Wareing has a new cookbook out called nutmeg & custard i highly recommend it check it out on amazon
    Was this review helpful? Yes Flag

The Cook

hopscotch CA

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