There’s an additional benefit to you making our recipe this week! The Woodspeen Cookery School are running a competition for a place on its Perfect Pastry course on Saturday 3rd September.
If you wish – after you have made the custard tart from the recipe below take a picture, then post it on either Facebook, Twitter or Instagram and tell us what it was like (don’t forget to tag us in and use #woodspeencustardtart) or simply email us on HELLO@THEWOODSPEEN.COM.
We will judge the most delicious dessert and the winner will receive a place for themselves and a friend on our Perfect Pastry course on Saturday 3rdSeptember.
750ml whipping cream
1 vanilla pod
320g egg yolk
250g icing sugar
250g butter at room temperature
2 eggs at room temperature
600g plain flour
1 egg yolk (for egg wash)
Put the cream into a pan, scrape in the vanilla seeds and pop the pod in too for added flavour. Start to bring the cream to the boil, whilst heating up whisk the egg, egg yolks and sugar until the consistency of the mix is light and fluffy and can hold a ribbon shape when the mix is drizzled from the whisk. When the cream reaches the boil, pour the cream over the egg mixture, whisking while doing so, (so as not to scramble the mix). Pass the mixture through a sieve into a jug, leave to cool slightly, covered with cling film to stop a skin developing.
Beat the sugar and butter together until light and fluffy in a mixing machine and using a paddle attachment (this will take about 10 minutes)
Add the eggs one at a time whilst continuing to mix, only adding another egg when the first is fully incorporated.
Finally add the flour, when the mixture comes together as a dough stop mixing so as not to overwork the mixture.
Wrap the pastry in cling film and leave to rest in the fridge for 20 minutes minimum, but can be left overnight if you wish to make the night before.Roll it out on a floured surface and line your desired tart case. Blind bakethe pastry at 170°C for 15 minutes or until lightly golden in colour and when cooked give it a quick egg wash using just the yolk. Leave the base empty and return it to the oven at 100°C, pour the filling into the case whilst in the oven and cook until the mixture wobbles very slightly in the centre of the tart. Depending on the depth of your mould it could take anything up to 1hr 15 minutes. Turn the oven off and leave the oven door slightly open to allow the tart to cool for 30 minutes before removing and leaving to cool further.
To serve: Serve cold with good quality ice cream or sorbet, like in the picture, rhubarb is good this time of year but your family favourite may be even better!
The Woodspeen Restaurant and Cookery School| Lambourn Road, Woodspeen, Newbury, Berkshire, RG20 8BN | www.thewoodspeen.com | 01635 265070
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