Felicity Cloake's new book, A Red Sauce: A British Breakfast Odyssey, is published by HarperCollins. The tart is a rich and subtly sweet British custard tart of the kind that used to …
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Put the tart shell into the oven and carefully pour the custard into it (this makes it less likely to spill). Grate nutmeg over the top and bake for …
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Not a crisp Portuguese pastéis de nata nor a solid French flan, but a rich and subtly sweet British custard tart of the kind that used to be found in high-street bakers, before most of them went …
Jul 6, 2022 - Just your proudly plain British-style custard tart with a rich shortcrust pastry, ready to soak up ice-cream and summer berry compote on the side. Pinterest. Today. Explore. …
Put a piece of foil on top of the pastry case, weigh it down with baking beans, rice or dried pulses, and blind bake for 15 minutes. Meanwhile, melt 60g butter in a medium pan, …
Oct 23, 2019 - The unflinchingly syrupy, gooey family favourite, crammed into buttery shortcrust, is heavenly served with custard, cream, ice-cream, or all three
2 Grease and line a baking tin. To make the most basic version of flapjacks, heat the oven to 200C (180C fan)/390F/gas 6 for the crispy, granola-bar style, or 160C (140C …
Felicity Cloake’s perfect custard tart. Photograph: Felicity Cloake Rub together the flour and butter or whizz briefly in a food processor until you get coarse breadcrumbs.
Felicity Cloake’s perfect custard tart. Photograph: Felicity Cloake/The Guardian D espite a rich history stretching back to Charlie Chaplin himself, the classic comedic custard pie is no laughing matter.
Leiths’ recipe, with its milk and single cream, is better, though still rather plain – but it’s Grigson, Gellatly and Wareing who take the custard crowns (if anyone would like to make me a custard crown, please feel free). Justin Gellatly’s custard tart. Photograph: Felicity Cloake for the Guardian
I reject any recipes calling for puff or flaky pastry on the grounds of their suspiciously foreign influence – shortcrust is the only thing good enough for my custard.