VIDEO - Our pretty disastrous “South African” custard tarts
I am sure many of you have been waiting for the real disaster video. The one where nothing goes right in the kitchen, where chaos reigns and the result is something virtually inedible. Well, here it is! No-one can ever accuse me of cleverly editing out the mishaps after this video!
It all started with such good intentions. I wanted to mark the start of the World Cup so decided to make something South African. With the help of my friend Rebecca Leuw – and some very kind South Africans on twitter, such as Melanie Shearn and Jeanne from Cook Sister Blog – I decided to try to make a South African Milk Tart. The only problem being that the true “melktert” involves a number of stages to prepare and I just knew Archie wouldn’t last the course. The recipe needed tweaking to make it “Archie-friendly”, as I always do here. So I adapted it, and adapted it some more – and it became less like a Milk Tart and more like a traditional British custard tart. What could possibly go wrong? Store-bought pastry, an easy custard mix…
Well, the pastry tarts shrunk, puffed up, flopped – in fact everything they could have done to make it almost impossible to make the tarts (as is rightly pointed out in the comments below, either baking the tarts blind or chilling the cases first would have helped – but all that seemed too long with an excitable toddler in the kitchen!). Archie was in destructive mode, making one of his “soups” during the breaks (the video has footage of this too) and everything contrived to make these tarts officially the worst thing we have made on the blog. They may even be the worst thing I have made in a long time!
For what it’s worth, the custard filling was actually pretty tasty. If you have the time to make your own sweet pastry dough – or have better luck with some store bought dough – these may well be worth making. Failing that, enjoy our kitchen disaster!
Makes 9 mini tarts
1 pack pre-rolled shortcrust pastry
150ml full-fat milk (semi-skimmed will be fine too)
150ml single cream
2 whole eggs and 1 extra egg yolk
2 tbsp caster sugar
1 cinnamon stick
A drop of vanilla essence
Pre-heat your oven to 200C/ 400F/ Gas Mark 5
- Grease a large muffin tin. Using a wide coffee cup, or something similar, cut the pastry into circles and place the disks into the individual muffin tins to create mini tart cases.
- Trim any overhanging pastry with a knife, prick the bases well with a fork and bake the cases in the oven for 15 minutes.
- Meanwhile, bring the cream and milk, together with the cinnamon stick to just below boiling point.
- Beat together the sugar and the eggs then whisk in the hot milk and cream. Mix in a few drops of vanilla essence and pour the custard mix into the pastry cases.
- Dust with cinnamon powder and bake for about 20 minutes, until the custard is set but still springy. Mine were half edible in the end – and were better once cooled down.