{"id":320,"date":"2020-12-29T16:42:49","date_gmt":"2020-12-29T16:42:49","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=320"},"modified":"2020-12-29T16:42:50","modified_gmt":"2020-12-29T16:42:50","slug":"classic-custard-tart","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/320","title":{"rendered":"Classic Custard Tart"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Rich and indulgent custard tart.<\/p><cite>Simon Rimmer, Sunday Brunch<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pastry<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>350g flour<\/li><li>125g sugar<\/li><li>160g butter, cubed (unsalted)<\/li><li>3 yolks<\/li><li>(See also notes at the end of the recipe)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>15 yolks<\/li><li>175g sugar<\/li><li>1 vanilla pod<\/li><li>1 litre double cream<\/li><li>whole nutmeg to grate<\/li><li>(See also notes at the end of the recipe)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To serve<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>icing sugar<\/li><li>Soft fruits<\/li><li>Pouring cream<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Sieve flour and sugar into a bowl.  Rub in the butter, add the yolks.  When you get a dough, wrap it up and chill for 20 minutes.<\/p>\n\n\n\n<p>Roll out and bake blind at 180C for 25 minutes in a 250mm tart case.  Cool completely.<\/p>\n\n\n\n<p>Filling: Beat the eggs, sugar, vanilla and cream, pass through a sieve, leave to stand for 25 minutes.<\/p>\n\n\n\n<p>Scoop off any bubbles, then pour into the case.<\/p>\n\n\n\n<p>Grate on lots of nutmeg and bake at 120C for approximately 1 hour 20 minutes until fully set.<\/p>\n\n\n\n<p>Serve dusted with icing sugar, fruit and cream.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">My notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Very very rich!<\/li><li>Pastry needed more liquid &#8211; used milk.<\/li><li>Filling is actually way too much &#8211; almost double of what you need.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Rich and indulgent custard tart. &#8211; Simon Rimmer<\/p>\n","protected":false},"author":2,"featured_media":321,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,93,12,94,59],"class_list":["post-320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-custard","tag-dessert","tag-egg","tag-tart"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=320"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/320\/revisions"}],"predecessor-version":[{"id":322,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/320\/revisions\/322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/321"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}