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CUSTARD TARTS! – EPIC FAIL!!! – Daughter Special!

CUSTARD TARTS! – EPIC FAIL!!! – Daughter Special!


Preheat the oven to 180°C 50g butter Approximately 3 tablespoons of water 200ml milk 100g plain flour 2 eggs 25g caster sugar Sieve the flour into a large bowl Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs Gradually add the water to bind Knead lightly but don’t over-handle the dough (if the dough is greasy, allow it to chill in the fridge for 10 minutes) Roll out the dough onto a floured surface Use a CIRCLE cutter to get your custard tart pastry (ME USING A STAR CUTTER WAS A BIG MISTAKE!!!) Line the muffin tin moulds with strips of greaseproof paper Place your pastry CIRCLES on top Heat the cooker to a low heat Gently warm the milk in the saucepan Separate the egg yolks and beat them with the sugar until pale and creamy Turn the cooker off Pour the yolk mixture into the milk and stir well Spoon or pour the custard mix into the pastry cases Bake the tarts at 180°C for 15 minutes Turn the temperature down to 140°C for the final 5 minutes Remove the greaseproof paper and tarts (my custard stuck to the muffin tin due to the star shape)

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