thoroughly enjoyed Francesco's 40th birthday present. Just realized
that Mum's methods are not always right! Learned many
new tricks, dishes, fancy decorating and enjoyed the excursions just
as much. Very impressive! Freya - thanks for all the organizing and
making us feel at home. All the best of luck."
Munich, Oct 2009
Walnut Grove Recipes
Egg Custard Tart
Serves 6 to 8
- 225g plain white flour
- 140g butter
- 55g white sugar
- 1 egg
- 350ml double cream
- 250ml milk
- 8 egg yolks
- 1 whole egg
- 80g sugar
1. To make pastry combine the flour, butter & sugar in a food
processor until it resembles breadcrumbs, then add the egg and
blend until the mix comes together. remove from food processor
and finish mixing by hand until the pastry is smooth. Wrap in
cling-film and leave to rest in the fridge for an hour.
2. Rub your pasty moulds with a little butter, then sprinkle flour
over it, shaking off the excess flour.
3. After an hour roll the pasty out to about 3 -
4 mm thick and line your pastry moulds. Using baking paper cut
out a cartouche to cover the pastry, and cover this with baking
beans (or dried chickpeas). Place on a tray and cook in a pre-heated
oven at 155°C / 310°F for about 20 minutes. Remove the
baking beans and paper and return to the oven for another 10 to
20 minutes. When the pasty is cooked, brush with a beaten egg
and cook for another 5 minutes.
4. For the mix: In a large
bowl add eggs & sugar, in a saucepan heat the milk & cream
to scalding temperature, pour onto the eggs & sugar and whisk.
Remove any air bubbles using a ladle to skim the surface, then
gently pour the mix into each of the pasty cases. Carefully grate
nutmeg over the surface of each tart.
5. Bake in oven until set, at the same temperature
as the pastry was cooked. To check it is cooked, tap the side
of the tart and if it wobbles together it is ready. Remove from
oven and leave to cool.
6. You can serve the tarts either at room temperature or from
What can we say - pudding!!! Rum & raisin ice-cream is a
good accompaniment, or vanilla ice-cream.
Really needs to be made the day you are going
to serve it.
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Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
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