"We 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
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 the fridge.
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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