Custard Tarts
By Peter G • Jul 17th, 2007 • Category: Recipes
I just came across a new cooking and kitchen toy. Ok, maybe not a toy really but a great time saving invention. A pie maker!!! Its made by Sunbeam and it certainly delivers on its promise. I had a test run at making some really cute Australian style meat pies and they were delicious. I’m planning on doing a few gourmet ones by making my own pastry but I’ll follow that up on another post. The pie maker comes with a recipe booklet for a whole lot of other creations. But one caught my eye particularly. It was the custard tart. Custard tarts were a staple of school recess when I was growing up. Hundreds of kids would line up at the canteen ordering these sweet morsels. It was a ritual along with Vanilla Slices, Coffee Scrolls and Cream buns. When I made these I was hoping to recreate that perfect tasting memory. Mine were good but they did need a little tweaking.
I used ready made shortcrust pastry. The pie maker comes with cutters to make the base and tops of the pies. I used the base one of course since this was going to be an “open” pie. In a large jug I whisked 2 eggs with 100 ml of milk, 50 ml of pouring cream, 1 heaped tablespoon of caster sugar and a dash of good quality vanilla extract. This was a simple and easy custard recipe I found in some old files of mine. (I think next time I will cook the custard using the traditional stovetop method). I poured the custard mixture into the base moulds of the pie maker and sprinkled some freshly grated nutmeg on top. Closed the lid and waited for 10 mins. And before you could say “its recess” they were done. I took them out and let them cool for a while. Three of them had turned out ok but one had exploded and smelt a little of scrambled eggs!!! Now, they tasted fine but as I said earlier I think I will cook the custard next time to avoid a quiche like consistency.
Pete
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Peter G is a passionate foodie of Greek descent living in Australia. You'll usually find him cooking up a storm in the kitchen and photographing all his exploits.
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