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Custard tarts

Custard Tarts

250g of flour
1 lemon zested
50g of butter
100 g of caster sugar
1 egg
1 egg yolk
½ tsp. Himalayan crystal salt
1 punnet strawberries to garnish
Or use a ready-made puff or short crust pastry.

8 Egg yolks
100g of caster sugar
1 vanilla pod or 1tsp vanilla extract
500ml of double cream

To make the tart cases preheat your oven to 170°C. Rub the flour, salt, lemon zest and butter and until the mixture resembles breadcrumbs. Or place in a food processor. Then add the sugar to the mixture. Beat together the egg yolk and whole egg and slowly add these to the mixture and mix until the pastry forms a ball. Wrap the ball in cling film and refrigerate for two hours to rest the pastry. Alternately you can use store bought puff pastry.
Roll out the pastry on a lightly floured surface to 3mm in thickness and cut using a pastry cutter. Place in a muffin tray ready to fill with the custard. For the filling, bring the cream to the boil. Whisk the egg yolks and sugar together then add the boiling cream and continue whisking to prevent the eggs from scrambling. Pass the mixture through a fine sieve into a jug to remove any cooked egg or broken egg shells that might have ended up in the mixture.
Pour the custard mixture into the tart cases and bake the tarts for 40 minutes or until the custard appears set.
Remove from the oven and allow cooling at room temperature dust with icing sugar and berry’s before serving.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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