Yes, search bookmarks for custard tart and you'll find one of mine (can't copy it as I'm typing into my phone!)
Supplement from 08/18/2008 10:11pm:
One tip, brush your pastry case with egg white and bake for five mins after blind baking. Seals the pastry so the delicious custard does not escape.
Supplement from 08/18/2008 10:13pm:
One other tip, buy lots of double cream and make a pavlova with the left over eg whites.
Supplement from 08/18/2008 10:14pm:
I say you'll find one of mine. It was done on the first series of Great British Menu, but I've probably made it more than the inventing chef by now!
Supplement from 08/19/2008 12:40pm:
Back on a proper PC now, so here's the real link:
http://www.bbc.co.uk/food/recipes/database/custardtartwithgarib_81804.shtml copy
My wife is a real custard tart afficionado, and this is the best recipe she has ever tasted - and to be honest, I'm not a custard tart fan, but think this is amazing! You can make the pastry in a food processor really easily and it comes out really nice and short (keep some back for patching up though when you are baking blind).
Another tip, it tells you to cook it until it is just set - I take it out just before this point, and then when you cut a slice and attack it with a spoon, it almost glides onto the spoon, like a rich fondant. I also recommend keeping it in the fridge for a day before serving, as it is gorgeous really cold! (I also usually make an extra bit of custard, as I always have loads of pastry left over and make a few smaller ones in ramekin dishes).
And finally, make sure you really fill the pastry case with custard - pour the custard into the case when it is already on the shelf in the oven and fill it right to within a millimetre of the top.
Jeez, this sounds so good, I'm going to have to make one now!
