I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!
@Envix8y25 жыл бұрын
I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)
@themightyren7 жыл бұрын
THANK YOU for putting the ingredients / method in the description. So frustrating when I'm on my phone trying to navigate while cooking
@sarahandemmalemoignan944910 жыл бұрын
Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)
@jolo65395 жыл бұрын
This custard tart is AMAZING!!!! It is so good. It taste better the colder it becomes. Thank you for sharing 😋
@MAVERICK-tc2vw3 жыл бұрын
Lol BLOODY AMAZING after all these years it was that easy THANKS CHAMP!!!!
@skvarea57888 жыл бұрын
OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood. YUUUUMMMMMMMMY! :-) :-)
@BentzensEmporium6 жыл бұрын
Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.
@officiall.d1010 Жыл бұрын
@The Boy Who Bakes You are amazing and articulate! I love to cook, I put my whole heart into it, we are foodies from Canada. I have always been intimidated and most never, ever bake. I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous! You are a gift! Thanks a Million, Friend.
@ShazWag7 жыл бұрын
"If I'd been good, I'd be treated to a little tart" hahaha!
@navyman42 жыл бұрын
PIP PIP CHEERIO!!!!! Finally actual British person making custard. Saving this recipe.
@Allbbrz5 ай бұрын
Great step "painting" the crust with egg yolk to make it impervious !
@guygrieve69502 жыл бұрын
THAT was the best demo I've seen in a long time. So good. Really impressed Sir!!
@officiall.d1010 Жыл бұрын
@ Guy Grieve YES! He needs to be televised. I have attempted, twice, not good, followed his video and now I'm my brother's favorite sister, lol. Cheers and enjoy Sir!
@ggk5195 Жыл бұрын
Wow, never know the egg yolk will create a seal from getting the crust soggy. Brilliant!
@eco.3977 Жыл бұрын
I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit
@bighuge10606 жыл бұрын
Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.
@AussieAngeS10 жыл бұрын
That's fantastic! I love the over hang of the pie dough and then cut it off. Brilliant idea thank you . Subbed !
@EpicOrg4 жыл бұрын
H
@faeryb0mb5 жыл бұрын
My nana sometimes made egg custard pie. or just egg custard. it's always been my favorite and i like making it.
@jenfiction11 жыл бұрын
Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.
@TuTRAN-fz7pn7 жыл бұрын
Well done! A perfect tart. I'll definitely vote for you to become the next Jamie Oliver. Thanking you for the tutorial and recipe. Cheers!!
@lindabauer89267 жыл бұрын
I also noticed some bakers of custard use the whole eggs not only the yolks, yet your custard pie looks very delicious..
@gailjenniffer46914 жыл бұрын
Thank you, well presented and looks easy to make, will be baking this weekend and trying your lovely recipe.
@TheStephwill9911 жыл бұрын
This looks sooo good!
@golfinguna6 жыл бұрын
Nobody noticed how he handled that hot tin straight out of the oven ????? LOL. Nice vid.
@TheBoyWhoBakes11 жыл бұрын
Aww thanks so much, that means a lot!
@anonymousyoutubeperson60793 жыл бұрын
THE SCRUNCHING OF THE PARCHMENT....galaxy brain
@smallvillenyc11 жыл бұрын
I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.
@skutzy12 жыл бұрын
i feel like a certain bald monk who can control air would like this
@roshanjayakumar85037 жыл бұрын
It looks so good
@recruitmentch9 жыл бұрын
Interesting! Learning from my Italian French grandma, the sweet pastry tart base is always made with flour, soft butter, only the egg yolk, powder sugar and pinch of salt. Also. I don't understand the need for the whole rice into the parchment paper blind baking. just place it into the oven for 15-20 uncovered at 180 degrees. then no need for it to go in the fridge. keep at room temp, and then add your filling. Furthermore, the sweet pastry dough is not to be kneaded. it us to be pushed away from you with palm of hands. the technique is to bring the dough together and not to knead.
@AnneGirlCarrots9 жыл бұрын
Always made that way by YOUR Italian/French grandmother perhaps... mine used to use lard and regular sugar. Her father was a baker... everyone's family makes things a little differently. Nothing wrong with that! The rice in the parchment is to keep bubbles from forming in the tart shell and to promote even baking and prevent excessive browning. Very French actually. Refrigerating the baked crust is a great way to harden the shell for the 2nd bake, also slows down the browning because it has to come back up in temperature. Unless your using all purpose flour there is NOTHING wrong with kneading the heck out of it if you want. The gluten won't toughen in cake flour like it will in all purpose. Geesh! Enjoy the recipe!
@recruitmentch9 жыл бұрын
AnneGirlCarrots fair enough. the roux family prepare tart bases in pretty much the same way as i described. As you said, there are different ways of making things, but the tried and tested is best.
@nightankh2195 жыл бұрын
simply beautiful.
@margaritadelgadillo4434 Жыл бұрын
Looks delicious 😋, thanks 😊
@bojaofficial54195 жыл бұрын
he's so relaxing to listen to
@carolesmith9144 Жыл бұрын
That looks lovley
@blackjew95605 жыл бұрын
Thank you for the recipe 👍👍👍
@charlblythe4 жыл бұрын
I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)
@TheBoyWhoBakes4 жыл бұрын
Charlotte Blythe sounds like your oven may run a little cold but glad it bakes well, hope you enjoy it
@roshnireddy25214 жыл бұрын
Brilliant end product. Loved the way you got the crust off at the end. We South Africans call it 'milktart.' Please see John 14:6 Thanks
@chanchi628 жыл бұрын
It looks really delicious!!!! Greetings from Berlin.
@SomewhereInIndiana18162 жыл бұрын
looks delicious! thank you!
@TheBoyWhoBakes11 жыл бұрын
Aww thats so nice of you to say thanks
@Freiundschwerelos1611 жыл бұрын
Thanks for the video! I loved your books and your blog. I've made so many of your recipes, every single one was amazing, Thank you soo much!
@mesecevakci759011 жыл бұрын
Please make videos more often, thank you, I am a big fan!
@imanishay4 жыл бұрын
Wow that looks absolutely delicious
@shairnikhan56218 жыл бұрын
Wow, you are awesome with the egg tart .. Beautiful.., felt like .. Give us a bite 😜 .. Keep it up with hard work sir..!! Guna try this deffo 💯👌🏼
@RaquelJuliane10 жыл бұрын
Oh noo, you did not taste it at the end! That's the best part of cooking videos!
@destination289111 жыл бұрын
so soooo sooooooooo clean. beautiful~
@MaZEEZaM10 жыл бұрын
Thanks of this, looks very simple and reasonably quick :) thanks for sharing.
@maureenedonovan99355 жыл бұрын
My favorite too.
@rukhsanahussain56665 жыл бұрын
Beautiful
@ravmedic8524 жыл бұрын
Love this boy!
@recuperates11 жыл бұрын
It's so perfect!
@betteredsausage379 Жыл бұрын
Thanks for this recipe. It really does take me back to my childhood. I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that. When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!
@superfishlolwut11 жыл бұрын
I watched this video earlier today and was well happy it came up on the bake off, haha
@nutmeg439 жыл бұрын
I wonder if you can make small individual tarts like Lionel Hardcastle craves on As Time Goes By.
@summerxox344810 жыл бұрын
Yummy
@57026joel10 жыл бұрын
Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)
@MissMPHP9 жыл бұрын
Looks gorgeous!!
@asbestosfish_7 жыл бұрын
might make one of these when my friend comes over.
@AnsonVo11 жыл бұрын
definitely going to try this out!
@SunLightTheTaleTelle11 жыл бұрын
Very very usefull tips!!!
@killershootin69345 жыл бұрын
Take a bite!!!! Lol
@ndines62379 жыл бұрын
looks perfect
@elenabrooke63538 жыл бұрын
can you PLEASE put the full recipe into the description box. thanks
@sieun6217 жыл бұрын
Elena Brooke It's in the description box
@shinwa1911 жыл бұрын
More more! I'm so going to make this!
@denyagantenbein29927 жыл бұрын
I did it and it was delicious. I prefer it without the nutmeg on the top.
@sieun6217 жыл бұрын
Denya Gantenbein Instead of nutmeg, I added cinnamon
@mammasdod1111 жыл бұрын
Please make more videos, love them!!
@algobo6 жыл бұрын
That looks delicious!
@LT-hg5fp6 жыл бұрын
Ohh my that looks so good!!!
@Yair577mann11 жыл бұрын
First video i have seen of you and loved it!!! Great recipe
@saidayusuf90316 жыл бұрын
thankss for sharing it is amazing
@ShazWag7 жыл бұрын
I made this yesterday, following your recipe exactly. My pastry still shrunk in the oven during blind baking, despite following all your steps. I'm guessing you probably make a little more than your recipe suggests, hence why you have that much excess pastry to overlap, thereby preventing shrinkage. Although I'm surprised your overlapping pastry doesn't burn being in the oven for so long. I guess I just have a shitty oven. I suppose trimming the excess pastry after baking would remove any burnt pastry rim. I found the filling to be not as solidified as I'd like, so next time I think I'll as a little cornflour to my custard. Lastly, I found it far too sweet, so I'll reduce the amount of sugar down to 75g next time. Thanks for sharing this, and at least I didn't have a tart with a soggy bottom - hahaha! Sorry, couldn't help myself :D
@D3MONaart11 жыл бұрын
Great stuff!
@stoltsmalanning199410 жыл бұрын
I love your videos!! :D thank you for the inspiration!
@GigiS1811 жыл бұрын
I really want that!!! Thank you!!
@unknownunknown39036 жыл бұрын
Love his accent ❤
@JTMcAwesomeFace9 жыл бұрын
Gorgeous! (though the recipe link is broken)
@melledelvani11 жыл бұрын
I've made a version of this, but haven't done my own crust. it's one of my faves. :)
@willzworld47010 жыл бұрын
Could you please publish measures for the ingredients would love to try this x
@loubnamarar887511 жыл бұрын
i really like it
@mdksecrets7 жыл бұрын
looks yummy!
@mariapaulacolmenares36649 жыл бұрын
The cream its just heavy cream or what cuz in my country there is no specific thing like cream
@DuttyWineQueen8710 жыл бұрын
Quick Tip: Please Sift Your Flour Always
@bexyevans7779 жыл бұрын
*That looks nice!* 😃
@purelisianthus11 жыл бұрын
my first video here..you are awesome.Thumbs up to you.m glad i subscribed!! This is sucha fantastic recipe.
@fightingsailors11 жыл бұрын
Just in time for the bake off tonight :-)
@TheBoyWhoBakes11 жыл бұрын
Brilliant thanks!
@ayubamemuna19608 жыл бұрын
eggs custerd is added some cabohydrates and protein that is good
@TheBoyWhoBakes11 жыл бұрын
Ill make them as often as I can, have another ready for next week :)
@garythomas30155 жыл бұрын
Can I use double cream?
@T-R-A-V-E-L19876 жыл бұрын
Seems easy
@CleverCreatives11 жыл бұрын
glad you're back. :)
@mimoochodom26847 жыл бұрын
Winner!
@Hazera202410 жыл бұрын
Craving an egg custard tart sooo bad :(
@077486331454 жыл бұрын
Mine started leaking when I poured the custard mix in. I just shut the door and now I’m hoping for the best 🤣
@077486331454 жыл бұрын
Quick update: still 3/4 of the filling remained and it set perfectly. Can’t wait to try it! ✅
@ogoodlifeo10 жыл бұрын
Very beautiful ♥
@krys75510 жыл бұрын
Nice and simple (:
@shpdog1711 жыл бұрын
Oh,yum!
@Lollipopper1311 жыл бұрын
Great recipe and cool tips, i love it! Subscribed =)
@English-Sparta4 жыл бұрын
Daft question. Can you reuse the rice once you’ve used it for the baking 🙈
@TheBoyWhoBakes4 жыл бұрын
Andy Parsons not a daft question at all, yes I reuse the rice for this purpose over and over again. It can’t be cooked as rice but as baking weights it will last basically forever
@RuthCBH3 жыл бұрын
My dough is still so soft after leaving in fridge for so long. Can I know why and how to remedy it?
@alycejoy126110 жыл бұрын
How many people does this serve? Would be nice to know... only making it for two