I have been thinking to bake this delicious tart for a while. But somehow i have been putting it off. But few weeks back, i got the spirit to bake some tart and got into action. I know i dont have much tart recipes in my blog, but the cool thing is, when i baked it this tart, i got some excess pastry dough from this recipe. So i used them to make two more tart recipes as well, Mind of a food blogger:)
Take all your pastry ingredients |
Take flour in a bowl |
add in salt |
and cold cubed butter |
rub it with your fingers |
now it has become coarse |
add in sugar |
and a egg |
mix well so it forms into a dough |
cover the dough with cling wrap / plastic wrap |
chill it in fridge for 30 mins |
butter a 9 inch tart pan really well |
take the dough out and place it between two sheets of plastic wrap |
roll it out between the plastic sheet, this helps in easy rolling |
place the tart pan over it, the rolled pastry should be bigger than the tart pan |
Remove the top layer of plastic wrap, and invert the pastry over the tart, using the help of cling wrap |
dont strech the pastry..just line the tart pan slowly.. |
once it is line.. |
remove the plastic wrap.. |
cut off the excess pastry |
now this is one beautifully lined tart |
now take a parchment paper..crush it |
line it over the tart |
fill it with rice |
bake it |
now it is baked |
remove it and store the rice in a container.. you can use this for your next tart baking. |
now we are going one step further.. |
crack open a egg |
beat it slightly |
brush the egg over the tart and bake it for 5 mins |
This stops the custard making the pastry bottom soggy.. |
Now lets make the custard |
take cream in a sauce pan |
add in milk |
add in vanilla |
heat it..Dont let it boil, turn off the heat when it start simmering around the sides |
take yolks in a bowl |
add in sugar |
beat it really well |
beat till the egg turns little flufy |
slowly pour the cream milk in while mixing |
now the custard filling done |
reduce the oven temp to 130 degree |
Put the tart in oven and pour the custard filling in |
fill it till the top |
take some nutmeg powder |
sprinkle it all over it and bake |
done |
now let it cool a bit and unmould the tart by placing a bowl in the bottom of it and sliding the tart outer shell |
let it chill then dust it with powdered sugar, slice and serve |
Very nicely explained 🙂 if we dont have a tart dish. wat can be done?
@Dhivya GaneshU can use any round glass pie dish or any pan
Nice and well explained tart…But I have a doubt…What is the reason for placing rice on tart dough while baking?..This step is new to me
@FaheemaIf you dont have any weight over it before baking, then the pastry will shrink and collapse
Well explained. ..good work….excellent. …
i hope dis dish will be awesome!!
but i have a doubt wat if i did not get the fresh cream???
@srija kumaru need cream for this..
I'm a regular follower for yr receipes.
Very happy to try ur receipes.