Baked Custard Tart Filling

Custard powder was first formulated by Alfred Bird in Birmingham in 1837 because his wife loved custard but was allergic to eggs. Method STEP 1 To make the pastry rub the butter into the flour with the lemon zest and a pinch of salt until it resembles.

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Preheat the oven to 180 celsius 350 Fahrenheit and line each tart with foil and fill with baking weights or beans and bake for 15 minutes.

Baked custard tart filling. If making chocolate mix in cocoa powder. Makes approx x 5 cups. In a large saucepan mix together the sugar cornflour and 1 pint milk.

STEP 2 On a lightly floured surface roll the pastry out and use it to line a 20cm tart tin leave 2cm of pastry. Remove the foil and weights and bake for a further. 4 cups 1 litre of milk 100 grams butter 6 tablespoons icing sugar 8 tablespoons custard powder.

Make a paste with ingredients in Group 1. Bring to the boil and stir frequently until mixture thickens. Whisk together remaining milk with egg yolks.

Allow the custard to cool for 5 minutes and pour into pre-baked shells. Boil Group 2 and when thoroughly boiling add Group 1 and bring back to boil.

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