26 August 2013

Custard Tart


Finally squeeze out time to try on Vincent Gadan's recipe! He is a French born pastry chef with over 25 years experience. One of his biggest accolades was winning first place in the Ardennes-Eiffel Culinary Prize, at the age of 22! He is currently the Executive Chef and trainer extraordinaire at Patisse Cooking School.

I bought his recipe on Homemade Patisserie Pastry Made Easy sometime in July, wanting to try many of his pastry but didn't manage to do so...last week finally squeeze out a morning to do it!

I like his custard tart, the crust is crumbly and the custard filling is not so sweet just right for my family! His recipe instructions is simple and straight forward, this give me more confident to do more of his recipes in future.








Recipe from Homemade Patisserie Pastry Made Easy, page 42-46
Ingredients for pie dough:
180g unsalted butter, cold, diced in cubes
230g plain flour
2 pinches table salt
50ml water 

Method: 
1. In a bowl, rub the butter into the flour and salt until it forms a crumbly texture. There should still be partial chunks of butter in the dry mix.
2. Add water and mix till just combined. The butter should still be seen in the dough like a marble effect. Do not overwork the dough!
3. Flatten the dough into a rectangle approximately 1 cm thick, wrap it in plastic wrap and rest the dough in the refrigerator for 20 mins (important)
4. Prepare the tart mould by brushing inside with softened butter, dust with flour and shake off any excess.
5. Lightly flour a clean surface, take dough out from fridge, remove the plastic wrap and using a rolling pin, roll out to a 25cm diameter circle, lift up the dough from surface occasionally to relax it, re-flour if needed to ensure the dough is not sticking to the surface. 
6. Gently wrap the dough around the rolling pin, then slowly unwind dough over the mould. Starting from the centre, press in the dough lightly with fingers, working your way around the base and then up the sides. Take the rolling pin and roll over the top of the mould, this will cut the top edges, giving you a clean finish. Rest the dough in the fridge for 20 mins.
7. Preheat the oven to 170C. Prepare the tart base with baking weights. Bake the base for 20-25 mins.

Ingredients for custard filling:
400ml milk
100ml pouring cream
1 vanilla bean, scraped
5 egg yolks
100g superfine sugar
25g cornstarch/ cornflour

Method:
1. In a small saucepan, pour in the milk and cream. Cut the vanilla bean length ways and scrape out the seeds with a knife. Add the seeds and pod to the saucepan and bring to boil.
2. In a mixing bowl, whisk egg yolks and sugar, add cornflour. When milk mixture comes to the boil, pour into the egg mixture and continue whisking vigorously. Pour the mixture back into the saucepan, place on the medium heat and continue whisking until the custard comes to boil. Continue to whisk and cook the custard for 1 min, remove the saucepan from heat and continue whisking for another 30 seconds. Remove the vanilla bean skins.

Assemble, Bake and Serve:
Pour the custard mixture into the pre-baked tart base. Bake at 175C for 25-30 mins. (depends on your oven). After complete cool down, set in the fridge for at least an hour. Serve chilled or at room temperature.



Last week, there was a morning full of sun and for the first time I walked from my house to the shopping centre near my place, a 15 mins walk which I think I should do it more often. On the way, I see this beautiful flowers... and I know Spring is here! 

14 comments:

  1. This sweet dessert looks very inviting and tempted me to try it out.

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  2. 好棒好棒
    我觉得其实做塔不容易
    你的却很棒:)

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  3. 我还没做过塔呢,改天也来试试看这个食谱 :)

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  4. 这个塔做的好棒, 看到那塔皮很脆!
    看到我的口水都流了!

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  5. Beautiful pie! I love pie like this and definitely bookmark this recipe for weekend snack.

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  6. This custard pie looks delicious!

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  7. 我也大流口水了,孟老师那本书我还在叠尘,哈哈哈!

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  8. Lovely looking tart, the crust looks scrumptious! Hope to try soon...and I love the last photo on the flowers, so pretty!

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  9. Tze, the 1st time I saw him was in Masterchef Australia, hehe. I love your custard tart! Yes, spring is coming in less than 1 week & this Fri, we will expect 27C here. My new house also has a few of this rosy-like plants.

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  10. This custard tart looks good. I love custard anything and especially in tarts.

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  11. Bookmarking it! I love custard.

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  12. Good morning, Tze! The Melbourne weather has been great lately! I'm feeling happy to see all the flowers blooming... Are you? You must be!

    Love your custard tart! Very nice! Seeing yours reminds me that my son wanted me to bake the savoury one from Maggie Beer...

    Zoe

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  13. what a lovely golden custard tart,looks so well baked and sunny,yummy :-)

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