The Mary Berry baked egg custard tart recipe is sure to please, regardless of whether you are a fan of Mary Berry or simply love egg custard tarts. This dish is ideal for any occasion because of its basic ingredients and easy-to-follow directions.
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What Is Mary Berry Egg Custard Tart Recipe?
British baker and cookbook author Mary Berry has been sharing her delectable recipes with people worldwide for many years. The traditional British delicacy, egg custard tart, is one of her most well-liked dessert dishes.
What Does Mary Berry Egg Custard Tart Recipe Taste Like?
Mary Berry baked egg custard tart recipe is a rich, filling tart dusted with a good amount of nutmeg and cinnamon. The delicate pastry’s buttery, somewhat savory aroma balances the egg custard filling’s sweet vanilla taste.
Why You’ll Love Mary Berry Egg Custard Tart Recipe?
Here are a few reasons why you’ll love this egg custard tarts Mary Berry:
- Creamy and rich in flavor. Rich and creamy custard is produced by mixing eggs, vanilla extract, and full-fat milk.
- The ideal ratio of spice to sweetness: This tart hits the perfect balance between sweetness and the warming flavor of nutmeg, thanks to precisely the correct amount of freshly grated nutmeg and caster sugar.
- Simple Ingredients: This dish may be made whenever you’re in the mood for a traditional dessert because it just calls for staple ingredients that you probably already have in your kitchen.
- Easy to Prepare: This custard tart recipe from Mary Berry is surprisingly simple to prepare, especially for inexperienced bakers.
What is The Best Mary Berry Egg Custard Tart Recipe?
The Best Mary Berry’s Custard Tart recipe offers an easy way to prepare a classic dessert. Its rich filling and flaky crust make it perfect for any occasion.
Ingredients Required For Mary Berry Egg Custard Tart Recipe
Eggs, milk, sugar, and nutmeg are among the basic components needed to prepare the Mary Berry egg custard tart. It just takes a few minutes to create the egg custard tart recipe Mary Berry. The end product is a creamy, delectable egg custard tarts Mary Berry that works well for any celebration.
How To Make Baked Egg Custard Tart Mary Berry?
- Set the oven temperature to 200°C, or 400°F (gas mark 6).
- Bake for about fifteen minutes, or until the tart pan is baked.
- In a saucepan, heat 350ml full-fat milk with 1 tsp vanilla essence until it just boils. In a bowl, beat together one large egg, two large egg yolks, and 25g caster sugar.
- Pour the warm milk slowly over the egg mixture while whisking constantly.
- Spoon the custard mixture into the pre-baked pastry shell.
- Reduce the oven’s temperature to 180°C (350°F, gas mark). Bake for 35 to 35 minutes.
How To Serve Baked Egg Custard Tart Mary Berry?
Before taking the Baked Egg Custard Tart Mary Berry out of the tin, allow it to cool completely. For optimal flavor and texture, serve at room temperature.
What To Serve With Baked Egg Custard Tart Mary Berry?
- Fresh Berries: A handful of fresh berries, such as blueberries, raspberries, or strawberries, give the smooth custard a tart contrast and a pop of color.
- Whipped Cream: Each slice is topped with a dollop of softly whipped cream, which adds a light, airy texture and a hint of sweetness that melds well with the creamy custard.
- Tea or Coffee: This tart is ideally served warm with a cup of tea or coffee. It’s warm and inviting, ideal for a relaxing afternoon.
Baked Egg Custard Tart Mary Berry Variations
- Gluten-Free Crust: Replace the regular flour with a gluten-free flour blend to make this tart gluten-free. Verify the combination functions similarly to wheat flour. Occasionally, a small amount of xanthan gum is added to improve its cohesiveness.
- Dairy Alternatives: Use your favorite plant milk in place of full-fat milk to make a dairy-free version. Although they can slightly alter the flavor, almond, soy, or oat milk can all function well.
- Egg-Free Custard: Try a vegan custard powder or a thickening mixture of cornstarch and plant milk if you must avoid eggs.
Pro Tips To Make Egg Custard Tart Mary Berry?
- You can use multiple types of pans for making the egg custard tart recipe Mary Berry. Try using a pie dish or a springform pan in place of a tart pan if you don’t have one.
- An egg custard is used to make English tarts. The thickening effect of cornstarch replaces eggs in store-bought custard, so the rich flavor and creamy texture are not there.
How To Store Leftover Egg Custard Tart Mary Berry?
The Egg Custard Tart Mary Berry should not be kept for longer than a day at room temperature. Refrigerate them for up to three days or freeze them for up to one month if you want to keep them longer.
Mary Berry Egg Custard Tart Recipe
Egg Custard Tart Mary Berry Ingredients
- Plain flour: 225 grams
- Caster sugar: 25 grams
- Unsalted butter: 150 grams
- Egg yolks: 2, Large
- Whole large egg: 1
- Full-fat milk: 350ml
- Vanilla extract: 1 tsp
- Ground nutmeg: Freshly grated
Egg Custard Tarts Mary Berry Instructions
Step 1: Set the oven temperature to 200°C, or 400°F (gas mark 6). Line a 23cm tart tin with the cold pastry dough after rolling it out. Line the pastry with baking parchment, then stuff with baked beans.
Step 2: Bake the tart pan in the oven for approximately fifteen minutes. Remove the paper and beans, and bake for a further five minutes to dry up the bottom.
Step 3: Heat 350ml full-fat milk and 1 tsp vanilla essence in a saucepan until it just boils. Beat together 1 big egg, 2 large egg yolks, and 25g caster sugar in a bowl. While continuously whisking, slowly pour the heated milk over the egg mixture.
Step 4: Fill the pre-baked pastry case with the custard mixture. Sprinkle freshly grated nutmeg on top, covering the custard.
Step 5: Oven temperature should be lowered to 180°C (350°F, gas mark 4). Bake the tart for thirty to thirty-five minutes, or until the custard is set but still has some give in the middle.
Step 6: Before taking the tart out of the tin, allow it to cool completely. For optimal flavor and texture, serve at room temperature.
Mary Berry Baked Egg Custard Tart Recipe Nutrition Facts
- Calories: 402 kcal
- Protein: 7.9 grams
- Fat: 40 grams
- Fiber: 3 grams
- Sodium: 117 mg
- Sugar: 18 grams
- Carbohydrates: 2.1 grams
- Cholesterol: 103 mg
- Saturated Fat: 13.8 grams
- Unsaturated Fat: 9.7 grams
- Trans Fat: 3.4 grams
NOTES
- Nutrition values are an estimate only.
Why Is My Egg Custard Tart Watery?
More than likely, you are overcooking your egg custard tart recipe Mary Berry. In addition to having a high water content, eggs also have chains of proteins that, if you can see them, are coiled like tiny springs.
Why Is The Flavor Of My Custard Tart Eggy?
The connection becomes glaringly obvious when you overcook a custard. A bad taste that tastes like eggs settles in and won’t go away. That’s probably what happens when the heat breaks down the protein’s cysteine and methionine to release sulfur.
My Egg Tart Shrinks; Why Is That?
If your oven is too cool when baking, the crust will likewise shrink back. Once more, this will occur if the pastry’s water evaporates before the heat has enough time to solidify it into shape. As a result, the all-too-common blind-cooked tart side collapses will occur.
Why Does My Egg Custard Have Lumps In It?
On the other hand, if they get excessively hot, too many bonds form, and the proteins bunch together. In an attempt to solve the lumping problem, we overcooked a basic custard to 205 degrees (the ideal temperature range is 175 to 180 degrees), which resulted in a lot of big lumps. Using an immersion blender to save the custard proved to be very easy.
How Can Egg Custard Be Prevented From Curdling?
Pour some cold water into the kitchen sink and run it while you cook the egg, sugar, and cream mixture to lessen the chance of curdling. Pour some cold water into the saucepan’s base and stir quickly if the custard seems to be starting to curdle.
Conclusion
The Custard Tart recipe by Mary Berry provides an easy method for baking a traditional dessert. It’s ideal for any occasion because of its flaky pastry and creamy filling. This is a go-to recipe for both informal and formal occasions because it only calls for basic ingredients and yields dependable results.
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