Custard Tart

New Zealand Listener, Volume 3, Issue 64, 13 September 1940, Page 38

Custard Tart

Dear Aunt Daisy, Just now, when listening in to your session, I heard the lament of the lady with the custard tart. The secret of a well set custard lies in heating the milk. For a two egg custard intended for a tart filling, put two breakfast cups of milk on to heat. Then, when the pastry plate is quite ready, stir the very hot (but not boiling) milk into the beaten eggs and sugar, and pour into the prepared plate, just before opening the oven door. This gives the custard a flying start, without depressing the pastry. I attach full directions for making a custard tart. Pastry: Six ounces of dripping, 8oz. of flour, 1 teaspoon of baking powder, 1 teaspoon of salt, and a little water. Custard: Two eggs, 2 breakfast cups of milk, 2 tablespoons of sugar, and a little nutmeg. Beat dripping till smooth (heating if necessary), and separate into three parts. Rub one part into the sifted flour and salt, and add sufficient water to make a soft dough. Roll out, spread with the second portion of the dripping, sprinkle with half a teaspoon of the baking powder, and fold in three. Roll out, and spread with the remaining portion of the dripping, sprinkle with half a teaspoon of baking powder. Fold and roll twice, and the pastry is ready. Prepare the tart plate, building up the edge with strips of pastry, to make a well. When quite ready, pour the previously heated milk on to the beaten eggs and sugar, stir quickly, and fill the pie plate just before putting it in the oven. When the custard is cooked, the top heat may be reduced. Stewed fruit makes a suitable accompaniment, and, of course, cream. —

Esmerelda

(Otaki).