any such traditional, glorious, British dessert. Who can resist a custard tart? beautiful, clean, vanilla custard nested within sweet and crumbly pastry. You can not beat a great custard tart. I say proper because in case you consume a horrific one you could quite a lot burst off custard brownies in general for a pretty long term. I imply, it’s hardly fine patisserie, so I can not fathom how one English high road bakery chain (that shall remain nameless) can promote a soggy pastry filled with a mix that tastes like sweetened scrambled eggs. if you proclaim to dislike custard brownies, you have to have tried one of those lousy things and determined… erm, thank you however no thank you. I wouldn’t blame you. It took place to me. however once I had tasted without a doubt good ones. So I wasn’t take away by the scrambled egg revel in. rather, I decided to start baking my very own. And to my wonder, it wasn’t a difficult aspect to do at all.
Ingredients
For the pastry:
- 40g unsalted butter (room temperature)
- 100g ground almonds
- 30g lupin flour
- 1 small egg
- 30g erythritol
- ¼ tsp pure stevia powder
- pinch of fine Himalayan pink salt
- zest of ½ lemon (grated)
For the custard:
- 1 small egg
- 150ml double (heavy) cream
- ½ tbsp (7g) erythritol
- ¼ tsp pure stevia powder
- ½ tsp vanilla paste
- grated nutmeg
instructions
To make the pastry:
- location cubed butter and all other elements in a massive mixing bowl.
- squeezing through your arms, blend quick till a dough is fashioned.
- form the dough roughly like a sausage, wrap it in dangle film and place it in the freezer.
- pre-warmness oven to 160C static.
- lightly grease four tart moulds (mine are 10cm diameter x 2cm deep).
- take the 'sausage' dough, reduce it in 1/2 and then cut every half into halves, so you have four same quarters.
- press each quarter dough into the bottom of your tart moulds and up the edges, working quick to preserve the butter cold.
- bake for 12 minutes, then take away from oven and permit cool completely.
- as soon as cooled, remove pastries from tart moulds and location them lower back in again (this is just to loosen them before the second one bake).
- keep refrigerated whilst you make the custard.
To make the custard:
- whisk whole egg with erytritol and stevia until pleasant and frothy.
- positioned cream, vanilla paste and a generous sprinkle of nutmeg in a heavy-base pan over medium heat.
- whilst tiny bubbles start to seem where the liquid touches the pan sides (it's going to handiest take a minute or so), eliminate from warmness.
- pour cream slowly (or add 1 ladle at a time) onto the egg blend, whisking vigorously and constantly (that is to prevent the egg from becoming 'scrambled').
- pre-heat oven to 160C once more.
- fill your pastry muffins with the custard, top with grated nutmeg and bake for 18 minutes.
- put off cakes from oven and let them cool, then refrigerate them for some hours to set.
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