![]() ![]() In a small saucepan place the cream, sugar, vanilla and butter and a grating of nutmeg. To make the filling whisk together the eggs into the bowl. Reduce the oven temperature to 150 degrees c The coating of egg white will set over the pastry and will ensure your pastry has a waterproof layer. ![]() Pop back into the oven for a further minute. Take the pastry case out of the oven again and this time give a quick brush with egg white (taken from the eggs in the bowl). Pop the pastry back into the oven and bake for a further 2-3 minutes to dry off.īreak the eggs into a bowl. The pastry may well look slightly waxy and wet. Remove from the oven and carefully lift the paper and beans. ![]() Chill again for 15 minutes whilst the oven comes to a temperature of 200 degrees c then prick over the base with a fork, line with paper and baking beans and bake blind for 12 minutes. Roll out the pastry thinly between two sheets of plastic then line the tin and allow surplus pastry to overhang the edges. With the motor still running add the egg mix and when the mixture has formed a ball, take from the machine, wrap in greaseproof paper or a beeswax wrap and chill for at least 30 minutes. In a food processor blitz together very briefly until the mixture resembles breadcrumbs the flour, salt and butter. It does not store any personal data.Make the pastry first. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. ![]() I know that by the time you read this they will be done (at least I hoe so!! But could you advise me on what sort of cooking time I should be going for with smaller tins please? (For next time.) I have used 170 degrees fan but I imagine the cooking time could be less. They are still in the oven and I am keeping a close eye on them. The thing is, I couldn’t find any tins that were the same as yours so had to settle for 4 smaller ones (fluid capacity was ‘right on’). It was the first time I had used a processor and it will probably be the last at this rate: I had to chuck that batch out (nothing to do with your recipe – it’s the processor). I did get to put the jam in the doughnuts, which I enjoyed □ A bit too generously on occasion though – a local woman complained that there was too much jam in hers! Anyway, I just made some custard tarts using your method. Many many years ago I had a Saturday job at the local village bakery and after being in charge of the washing up – (disgusting if it was sausage rolls day) I got to be in charge of the egg custards (the making of but not the baking) and the jam doughnuts (but not the frying). ![]()
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