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Resep Custard Pie
Resep Custard Pie
Resep Custard Pie
Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites,
stirring, until they are completely incorporated, then fold in the currants. The dough will be quite
wet. Place in a small bowl and chill for at least one hour.
Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge
for 30 minutes.
Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with
a sharp knife. Leave to cool, then keep in an airtight tin.
Rub together the flour, salt, lemon zest and butter until the mixture resembles
breadcrumbs. Add the sugar.
Beat together the egg yolk and whole egg and slowly add these to the flour mixture,
mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line an 18cm
flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then
bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the
paper and beans, and allow to cool.
Whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture
through a fine sieve into a saucepan and heat to blood temperature.
Fill the pastry case with the custard, until 5mm from the top. Carefully place the Custard
tart in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not
too firm. Remove the Custard tart from the oven and cover the surface liberally with grated
nutmeg. Allow the Custard tart to cool to room temperature.
Before serving, warm the biscuits through in the oven for 5 minutes. Cut the Custard tart
with a sharp knife and serve with the biscuits.
For more Marcus Wareing recipes click here
Ingredients
zest 1 lemon
1 egg, beaten
250ml milk
whole nutmeg
8 egg yolks
ocado
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Method
1.
To make the pastry, rub the butter into the flour with the lemon
zest and a pinch of salt until it resembles breadcrumbs. Add the sugar,
egg and milk and bring together to form a dough. This can be made 2
days in advance.
2.
On a lightly floured surface, roll the pastry out and use it to line a
20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30
mins.
3.
4.
Bring the cream, milk, vanilla pod, lemon zest and a small
grating of nutmeg to the boil. Beat the egg yolks with the sugar until
pale, then pour the hot milk and cream over, beating as you go. Strain
custard into a jug, allow to settle for a few mins, then skim off any
froth.
5.
Carefully pour the custard into the tart case, grate some more
nutmeg over the top and bake for 40 mins or until just set with the very
slightest wobble in the middle. Remove from the oven, trim the pastry
edges off (away from the filling), then leave to cool completely before
serving in slices with a grating more of nutmeg, if you like.
Pernahmencobamembuatkuetartsendiri?Nah,
sahabatsajiankubisamembuatnyasendiridenganresepcustardtartberikutini.Kataorangsih
gampanggampangsusah,tapiyangjelastakadasalahnyakokuntukberkreasimembuatkuetart
didapursendiri.Caramembuatcustardtartcukuppanjang,jadiperhatikanya..
Rasamaniskhaskuetartmenjadidayatariktersendiriyangmembuathampirsemuakalangan
manyukaikueini.Bisajugadisajikanuntuksajiankueulangtahun!
Bahanadonan1(untukcustard):
9butirkuningtelur
70gramgulapasir
500gramkrimkental
1sendoktehvanilibubuk
Bahanadonan2:
250gramtepungterigu
50gramgulapasir
125grammentegadingin,potongkotakkotakkecil
1butirkuningtelur
1/4sendoktehgaram
23sendokmakanaires
Bahanlain:
Mentega,untukolesanloyang
Tepungterigusecukupnya,untuktaburanmeja
Anekakacangkacangan,untukpemberat
Kertasroti
1/2sendoktehpalabubuk,untuktaburan
1.
1.
2.
3.
4.
5.
6.
7.
8.
sejumput garam
1 lemon , semangat saja
mentega 150g
Gula kastor 75g
1 free range kuning telur
1 free range telur
9 free range telur kuning
Gula kastor 75g
500ml whipping cream
parut pala
Panaskan oven sampai 180 C.
Campur mentega , gula dan tepung sampai halus . Perlahanlahan tambahkan putih telur , aduk , sampai mereka benarbenar dimasukkan , kemudian lipat dalam kismis . Adonan akan
cukup basah . Tempatkan dalam mangkuk kecil dan dinginkan
selama setidaknya satu jam .
Line loyang dengan kertas minyak , dan menyebar campuran
keluar . Dinginkan dalam lemari es selama 30 menit .
Panggang biskuit selama 25-30 menit atau sampai berwarna
cokelat keemasan . Sementara lembut potong-potong dengan
pisau tajam . Biarkan sampai dingin , kemudian tetap dalam
kaleng kedap udara .
Matikan oven sampai 170 C.
Gosok bersama tepung , garam , lemon dan mentega sampai
campuran menyerupai remah roti . Tambahkan gula .
Kocok kuning telur bersama-sama dan seluruh telur dan
perlahan-lahan tambahkan ini ke dalam campuran tepung ,
pencampuran sampai kue membentuk bola . Bungkus erat
dalam film cling dan dinginkan selama dua jam .
Roll out pastry pada permukaan berupa serbuk ringan
ketebalan 2mm . Gunakan untuk melapisi cincin flan 18cm
ditempatkan di atas loyang . Line dengan kertas minyak dan isi
dengan kacang kue , lalu panggang buta selama 10 menit atau