Baked egg custard tart and sweet paste

baked egg custard tart recipe with sweet paste and lining.

📝 Ingredients

• sweet pastry:
• 480 g Caster Sugar - 19.1%
• 480 g Unsalted Butter - 19.1% (Pommade)
• 352 g Whole Eggs - 14% (Pasturised at room temp)
• 1200 g T45 Flour - 47.8% (Sifted)
• .
• Egg Custard Filling:
• 1000 g Double Cream - 66.23%
• 360 g Yolks - 23.84% (Pasturised)
• 150 g caster sugar - 9.93%
• Extra Ingredients:
• Pasturised yolk to seal the case
• Nutmeg for the top

👨‍🍳 Instructions

1. 1Sweet Paste:
2. 2Cream together the butter and sugar with a paddle.
3. 3Gradually add the eggs (room temp) till fully incorporated.
4. 4Add the flour in 3 additions and mix on a low speed till fully binded.
5. 5Transfer onto the side and give frisage, weigh into 350g rounds, cling and chill.
6. 6.
7. 7Tart case:
8. 8Take your tart ring and cut a sheet of silicone paper so its an inch bigger then the ring, grease the ring.
9. 9Once dough is chilled using a rolling pin beat the paste out into an even round shape.
10. 10Roll out the pastry evenly till very thin (the side will start to show through the paste).
11. 11Place the paste over the ring and trim off a small amount, shape this into a wedge shape and place in the freezer to firm up.
12. 12Using both hands lift the edge of the paste up and with the other hand gently press the paste into the edge of the ring.
13. 13Take the piece of paste from the freezer and use it along with some flour to press the edges of the paste into the corners.
14. 14Trim around the edges so there is some paste over lapping, hold back some paste. cling and blind bake with rice (filling the rice to the top and pressing it all into the corners, dont be scared to squash the rice in) 160 degrees for 1hr
15. 15.
16. 16Egg Custard Filling:
17. 17Place cream onto the stove over a medium heat.
18. 18Combine the eggs and sugar (do not whisk!)
19. 19When the cream hits the boil pour it over the egg mix.
20. 20Skim off any bubbles.
21. 21.
22. 22Putting together and baking:
23. 23Remove all the rice from the base and off the tray.
24. 24Check for any cracks in the case and patch any cracks with the spare paste and genarously coat the case with egg yolks.
25. 25Seal the case in the oven then turn it down to 96 degrees, pour the mix into the case, in the oven and using a micro plane genarously grate nutmeg over the tart so the whole top is coated. bake at 96 degrees for around 40mins. (tart will wobble slightly)
26. 26Leave to set up before trimming and removing the ring. serve at room temp.