Custard Tart

Tarta de natillas
With crispy base and a creamy filling, it is not surprising that this dessert has become a classic. The Custard Tart is something so simple, but so delicious and delicate in its elaboration, as a bizcochada base at the bottom, and some intense custard on top, to make it all baked with a delicious candy created by heat.
The custard can be made with the preparation of envelope (type Royal), and thus it would be delicious, but you can try to make them a home, as did the grandmothers, with the twigs of vanilla, cinnamon, lemon, sugar and milk skin. Yes, it is much more laborious, but homey and traditional taste of flavors has no comparison with the preparations, by very good that they are.
If you don't want to prepare a custard, you can choose to make a custard. Each polled it's easier, others polled instead which is more difficult... that's to taste and opinion of everyone. You whatever you choose will be your spectacular custard cake.
If not you "like" a custard, custard or pastry creams, you can always choose to make the base and develop a mousse or chocolate cream, for example. You take care also baking, so that it is even as the original recipe for custard pie and your dessert is all a triumph.
Custard pie It will love to the kids and the not so young, since the sweetness of its taste will be complemented with a spongy bizcochada base, a success.
We will now see how to make this Custard Tart:

Custard Tart



  • Preparation time: 25 minutes
  • Cooking time: 1 hour, 20 minutes
  • Skill level: Moderately easy
  • Parts: It serves for 8 people

Nutrition per serving

  • Calories: 593
  • Protein: 9 g
  • Carbohydrates: 53 g
  • FAT: 40 g
  • Fiber: 1 g
  • Sugar: 29 g
  • Salt: 0.33 g


For the base:

  • 140 g butter chilled and sliced
  • 250 g flour
  • Zest of 1 lemon
  • 100 g of icing sugar
  • 1 egg, beaten
  • 1 tablespoon whole milk

For the cream pastry or custard

  • 250 ml of milk or condensed milk cream
  • 250 ml milk
  • 1 split vanilla pod
  • 1 strip of lemon peel
  • Nutmeg
  • 8 egg yolks
  • 100 g of icing sugar 


Natillas de calabaza
To make the preparation of the dough or base
To make the dough, rub the butter into the flour with the lemon zest and a pinch of salt, until that resembles bread crumbs. Add the sugar, egg and milk and bring together to form a dough.
On a lightly floured surface, place dough and use it to line a 20 cm tart mould, leave 2 cm of dough hanging over the edge. Cool for 30 minutes.
Heat the oven to 180 ° C. Bake for 20 minutes. Then remove the beans and continue cooking for about 20 minutes until the base is a sponge cake. Remove from oven and reduce temperature to 140 ° C. 
Preparation of the cream pastry or custard
Put the cream, milk, pod of vanilla, lemon zest and a small grating of nutmeg to a boil.
Beat the egg yolks with the sugar until it claree color, then pour the hot milk and cream over. Strain the custard into a pitcher a few minutes and then remove any foam.
Carefully pour the cream at the base of the tart, slightly more grating nutmeg on top and bake for 40 minutes.
Remove from the oven, trim the edges and then leave it to cool completely before serving in slices with a little more than nutmeg if desired.
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