Pastry for Tarts
Dear Aunt Daisy, Can you tell me if there is any special way of treating the pastry when making custard tarts. I find mine are usually just a soggy mass, as the custard sinks in to the pastry shell-Pt. Chevalier. Try brushing over the pastry with white of egg before you pour in the custard. Save a little white out when making the custard. Also, ‘put the tart into a hot oven, near the top, and stand it on a hot scone-tray. This will start cooking the pastry quickly. After about 10 minutes, put the tart lower down in the oven, or reduce the heat, so that the custard does not boil while the pastry cooks through properly.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19451005.2.46.3.2
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New Zealand Listener, Volume 13, Issue 328, 5 October 1945, Page 23
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121Pastry for Tarts New Zealand Listener, Volume 13, Issue 328, 5 October 1945, Page 23
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