Weekly recipe roundup
This first weekly recipe roundup is a day late! I decided to start this series of posts last night, yet going on they will be every Sunday evening.
This recipe is very basic, yet a fundamental one for a majority of sweet pies and tarts. Practising the method and getting used to quickly working
The egg custard recipe here is probably the least calorific version available. Going for a richer version, you will swap milk for equal volumes of double cream, but the method remains the same.
Although it is not rich itself, the set custard remains smooth and delicious. A point to mention is that I need to get a finer sieve for passing the hot milk/cream through.
Parisian Flan Tart
This particular recipe used a whole milk custard, but I have seen some recipes using a cream version. I will make a cream version and do a comparison at some point in the future. The problems I ran into with this recipe were few:
- I trimmed the pastry in the tart case too short before baking. This resulted in a couple of low points on the tart rim, which could have led to custard spilling out.
- I baked the flan ever slightly too long. I wasn’t quite sure how much jiggle to be aiming for.
Firstly, by pulling two basic recipes together, I made a lovely dessert for dinner or tea time. By breaking down recipes into smaller manageable parts is an important part of baking. Consequently, this leads to better time management and thus less stress. As a result of doubling up the quantity of pastry I made, means that there will be less work on the next tart. I am happy with my progress this week and I am looking forward to trying some new recipes in the coming week.