Pawaru-Grahmata

№ 5VIII. nodaļa

Englisch piens

English custard tart

  • Serves 8
  • about 2 hours, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Englisch peens.

Modernizētslpp. 316–317 · PDF 330–331
8 porcijas

The book gives 12 or 18 egg yolks and 1½ korteļi of cream, which converts to about 480 ml; it gives no recipe for the pastry.

Method

6 soļi
  1. Rub the butter into the flour and salt until it looks like breadcrumbs, then add just enough water to make a firm dough. Wrap and chill for 30 minutes.
  2. Butter a sheet of baking paper and roll the pastry out on it about 3 mm thick. Use paper and pastry together to line a 22 cm tart tin about 4 cm deep, or a springform tin, leaving the pastry standing 1 cm above the rim. Crimp or cut the top edge into a pattern. Chill for 20 minutes.
  3. Heat the oven to 200 °C (fan 190 °C). Line the pastry with paper and baking beans and bake for 15 minutes, then remove the beans and bake for 5–8 minutes more, until dry (our addition: blind baking keeps the base crisp). Lower the oven to 150 °C (fan 140 °C).
  4. Whisk the yolks, sugar, salt and zest. Heat the cream until steaming and whisk it in. Strain into a jug and skim off the froth.
  5. Put the tart case on the oven shelf, pour in the filling and sprinkle with the sugar and cinnamon.
  6. Bake for 35–45 minutes, until set with a slight wobble in the middle; the centre should reach 80 °C. Cool on a rack to room temperature before cutting.

Notes

What the book says vs. what we added

the filling is the book's: yolks beaten with a little salt, sugar, grated lemon peel and cream. So is the case: a stiff dough rolled thin, cut into a round or many-sided base with a decorated wall up to three fingers high, built on buttered paper and set into the tart pan. The custard is poured in, sprinkled with sugar and cinnamon and baked with coals above and below, with no pastry lid. The pastry recipe, blind baking, the tin, temperatures and times are ours.

Yolks

12–18 yolks to 480 ml of cream is up to twice a modern custard tart. Eggs were smaller then. Ten large yolks give a rich, firm custard; use 12 for the book's lower figure.

Leftover whites

use them for the snow on the cold soup (08-012) or for meringues.

Egg safety

the custard is baked until the centre reaches 80 °C, which cooks the yolks through.

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