Pawaru-Grahmata

№ 4IX. nodaļa

Pautu torte

Egg custard tart with mace and lemon

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pautu torte.

Modernizētslpp. 365–366 · PDF 379–380
6 porcijas

The book gives 12 eggs, then 3 more; we've used half (6 and 2). It gives no other quantities; the amounts below are ours.

Method

7 soļi
  1. For the pastry, rub the butter into the flour and salt, add the egg and just enough water to make a firm dough. Wrap and chill for 30 minutes.
  2. Heat the oven to 190 °C. Roll the pastry out 3–4 mm thick and line a 22 cm tart tin. Line it with baking paper, fill with baking beans and bake for 12 minutes, then remove paper and beans and bake for 5 minutes more (our addition, to keep the base crisp).
  3. Beat 6 eggs hard with the salt. Stir in the fresh breadcrumbs, 150 ml cream and the mace.
  4. Melt the 20 g butter in a saucepan over low heat, pour in the eggs and stir until they thicken to a soft, creamy curd, like loose scrambled eggs, 3–4 minutes. Don't let them set firm.
  5. Take the pan off the heat and beat in the other 2 eggs, the 2 tbsp cream, the sugar and lemon zest.
  6. Pour the filling into the pastry case, sprinkle with the dry breadcrumbs and lay the butter slices on top.
  7. Turn the oven down to 180 °C and bake for 20–25 minutes, until set in the middle and golden on top. Serve warm.

Notes

What the book says vs. what we added

the book has the eggs beaten hard with salt, then breadcrumbs ("but not too much"), cream and mace added, the mixture stirred in melted butter over the heat until thick, then 3 more eggs, a couple of spoons of cream, sugar and grated lemon peel beaten in off the heat. It goes into a pastry case of flour, eggs and butter, "not too soft", is sprinkled with breadcrumbs, covered with thin slices of butter and baked slowly in a tortu panna. The quantities, the blind baking, the oven temperature and times are ours.

The two-stage filling

cooking most of the eggs first and adding raw eggs at the end gives a filling that sets quickly in the oven without making the pastry soggy.

Flavours

salt, mace and sugar together is typical of the period. Use 3 tbsp sugar for a sweeter tart, or leave it out and serve it as a savoury dish.

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