My Granny made a custard tart every Saturday. She was used to rationing and made all her pastry with one hundred per cent lard. The custard was made with artificial vanilla, just three eggs and puro milk. Dont think you can even get that milk now. When I was older and she was sadly gone, I tried to improve on her recipe. Thinking it would be easy to do so with more luxurious ingredients, I gave it my best shot. I made my pastry with mostly butter, used 4 large eggs, cream and a vanilla pod. I put lots of nutmeg on the top too. Well, I don’t know what my Granny did, but I could never get mine even close to being as good as hers. It was always delicious and no one I know could replicate its quality. Oh Granny, I miss you and your funny little ways. That custard tart looked stunning Rik. I like mine well chilled too. xx
Every Sunday we went to my grandparents for dinner and most desserts were a type of pie. One of my favorites was custard pie. Her recipe for the custard was identical to yours. Thanks for the memories. 😀
In the English tradition, older Australian recipe books have custard tarts and good cake shops also make them, with nutmeg on top, but not a rich cream and milk mixture such as this. Nothing beats a good custard tart! Thank you for bringing this recipe to the attention of the world once more.
My favourite custard tarts! My grandma, mother used to make them. I baked them for my British clients, as I did home care for elderly did they ever enjoy them!! I never heard of lemon 🍋 rind in pastry! My family was from the north, Lancashire. I'm first born Canadian. Thank you for your recipes, from over the pond.
I just love the end when Rik takes that first bite! It's like a religious experience! I've got to try this one...I also appreciate the historical and developmental notes on the dishes. I've been away from YT for almost 4 weeks as both my computers -- laptop and desktop -- died, and on the same day! Grandson to the rescue with a loaner laptop until we can put together some new hardware for me. While the break from all the political news was good, I really missed my food channels, most especially this one!
Looks delicious.... this is possibly at the top of my list....my nan always took me to the bakers as a child and we had custard tarts. I love them just as much now in my 50s.
I love custard tarts. I've never made one, yet. The pastry looks so crispy and the custard tart looks so creamy. Delicious. Thanks for sharing, Rik. Have a great evening and rest of the weekend.
great to learn another use for lemon zest. Pastry like my Welsh paternal grandmother taught me to make with egg and vinegar. She owned her own ranch style guest ranch business in the Cariboo region of British Columbia Canada which she started in 1933. She cooked in a large kitchen with a huge wood stove with two ovens. Apple pies were a staple of guest desserts.
@@Sharon-bo2se Guest Ranch vacations were quite popular in 1940s and 1950s. My grandmother's place was at Big Bar Lake Ranch on Big Bar Lake. I was too young to know where the other quest ranches were located ..... Food, Fun, Outdoor life and horse riding day treks and boating & trout fishing. My grandmother's establishment had a separate dance hall and a player piano and wild fun times were had by the adult quests. The young people and children were child minded by the female staff members to supplement their staff wages. staff lived on site.
@joaniemarjoriemarriott342 I know the ranch my folks were at was around Clinton. It changed its name from 3Bar years ago. Wonder if there is any connection. Now I am curious.
Why on earth don't we Americans make English Custard Tart?!? I've no idea! I've never had one but I really do want to try making one now! It looks absolutely scrumptious! Thank you for sharing your video and recipe with us silly Americans. 😁
We absolutely have custard tarts-from family size down to individual ones and the ingredients and method are identical. Silly American, perhaps, but not because we don't have custard tarts.
👍🏻 Excellent! And fascinating to learn of the English origins, as it is considered a staple South African dessert too! Ironically though, normally associated with Dutch/Afrikaans cuisine and called "melktert" (milk tart). There are a few variants here too .. the most common version has a thick layer of cinnamon instead of nutmeg. Another has half vanilla half almond essence. And finally, one with cardamom infused milk. Each of them 👌🏻
You forgot one vital element in the 'melktert/milk tart', ie the stiffly beaten egg whites, that get folded into the custard. One other thing - the pastry doesn't get blind-baked.
I thought melk tert was made with condensed milk it’s very sweet - I don’t think it tastes like English custard tart which tastes much better in my opinion. Nice one Rik
Hi again Rik, don't know if anyone else has suggested this, but my mother-in-law, who was a station cook back in the 1930's, used to put lemon zest in scones and rock cakes. She also worked at the Adelaide Botanical Gardens Kiosk, way back, and made their scones for them with the lemon zest. She was of Cornish tin miner descent. Great cook and the family loved her pasties. But she could never give you a recipe as she did it all by instinct - or so she said 😂😂😂
Thanks to you, I can now make pastry crust without one of those pastry blenders with tines which takes 2x as much time to clear off as it does to make the crust with one's God-given hands! Cheers.
Love seeing you make from scratch what most people “make” from a package. You consistently make such things look easy, and always reminding us “nice and steady” helps take the stress and fear of failure away. Speaking of making things that most people take from packages, you mentioning that we don’t want the custard catching to the bottom of the pot reminded me of my grandmother saying that if baked beans don’t “catch to the pot” they probably won’t be worth eating. I always wished that baked beans from a can tasted like hers but they never do, and she was so old fashioned that she wouldn’t teach boys to cook. Can you teach us to make really good baked beans? Please?
That looks absolutely amazing..I'm going to make it today and have forwarded the recipe onto my cousin.. That pastry.. It looks the best custard tart I've ever seen 😊
Haven't had a custard tart like that in donkey's years. Now I want it. The lemon zest is a nice touch, have to remember that. Around here we see the Chinese style custard tarts, they are quite nice but I miss the English sort I grew up with.
I’m beginning to to wonder if you can get into my mind you always pick the recipes of my favourite things including this I adore egg custards. You are brilliant love your channel xx ❤
My fave thing in the world I'm from west Yorkshire and my mother used to make these to legendary status but she would sometimes put vanilla seeds in the custard which made them even more special as a treat thank you for sharing this love the channel😄
That’s one of the ways I would assure that my kids got a good protein breakfast, and leave them the envy of school mates. I had several recipes that seemed like desert, but were good breakfasts.
Fantastic! Always buy my custard tarts as I thought it would be too tricky, but this looks great, especially done as a large tart rather than small ones! Thanks Rik, again! ❤
You make things that I would be afraid to try. You make it look so easy. And delicious! I love custard in a pie but this is worth trying. Wish me luck 🤞. Thank you!
Your use of spring pans convinced me to buy a set. That custard looks amazing. I have had them before but never made one, that will change :) Good tip on the wind guard for the little oven, thanks Rik.
@BackyardChef I think we were all stunned speechless by that great tip!😉 I've had that same issue of the custard swirling around; it delayed setting properly, and the exterior overcooked by the time the swirling center finally cooked. I don't have enough height in my convection oven, though, to benefit from this great technique.
I make custard tart all the time. I use whole eggs not just the yolks. I never heat the milk and cream and always grate whole nutmeg on top. Always a success.
I used to make this quite often. I think it’s time I made another one. There is only one bakery chain in Australia that can make a custard tart anything like a home made one and the rest seem to use that shitty egg custard out of a tin or packet that you just put in the fridge, nothing can beat a good custard tart. I could taste it when you were eating it Rik. I could smell it when it came out of your oven too. Thanks for the video.
Rik, thank you so much for this. I absolutely love custard tart. Down under the one to get from the shops is Woolies (Woolworths). Thanks so much for showing how easy it is to make myself. If you could do me a favour? Please show me how to make just plain custard. Pourable cold custard. At $6 plus dollars a litre, I need to make this myself. Please show me.
Hi Rik, I saw something similar to the lemon zest, i started using orange zest, it dose give you a little hum in back ground, never tried them together though but lemon does make the pastry standout good job, and far more substantial than those little tarts which are more pastry than filling, as already been said PROPER!
Now that is my very favourite tart Rik especially well chilled I’m going to have to try your version because iv made a lot in the past but for every good one iv had many more failures , mostly due to the egg mixture seeping through the pastry and cooking on the outside , not good , I really need to master this one as yours is so deep and decadent looking thank you , Amanda xx
Thank you. Yes its probably a tad to deep. However it works and I love it with a pot of tea. This could have been cooked longer, or at a higher heat nothing was scorched on the tart. Best, Rik
A traditional Sourh African favourite is "Melktert" or "Milktart". It is very similar to this custard tart but the main flavouring is cinnamon which is strewn over the tart instead of nutmeg. Depending on taste the cinnamon might be lightly or heavily strewn. 😊
(398) I'm a BIG fan of chilled baked custards. And with the egg whites you can make meringues or a Pavlova. I went crazy over the custard squares from the bakeries in New Zealand, they all had their own little embellishment. Super simple recipes, Rik. Thanks.
That was so nice Rik,my Mom made them when I was young ,but she used whole eggs,and milk,but we are talking the late 40’s, 50’s,and early 60’s,so rationing for 9 of those years.We can get Chinese egg custard tarts here,but I haven’t tried one,as most Chinese desserts don’t seem decadent enough,for my taste,but my friend loves them.😊
In my experience, coconut custard pies were fairly common (a staple in diners and even grocery store bakeries), but a plain custard pie was not. Come to think of it, I don't ever recall seeing a plain custard pie. I'm sure craving one now!
Yep,My Georgia grandma made them. And real chocolate pies made from scratch with real egg meringue.My Yankee grandma made dried apple and rhubarb pies.
Great recipe . I particularly like the 18cm deep spring form tin making it a deep custard pie. The video's an excellent lesson in preparation but where are the ingredient amounts?
We do. Or at least my grandparents and aunts did. Or it was something very similar. But they called it Custard Pie. On special occasions like Thanksgiving, Easter, or Christmas, my wife will sometimes make a Chess Pie, which I believe originated in England.
My Wife is very good at making this Rik. So anyone watching who has never tasted it, please, make it the Rik way and you won't be disappointed I promise. Cheers Rik, Norm.
My mother used to do home baking and one of her specialties was egg custard tart. It didn't last the day. The bit of pasty that sticks up above the custard, we used to call it the handle. I always left the handle, lol.
If you want a really crispy bottom crust make a slipped custard pie. Pie plates in the US are shallow with no removable bottom. You blind bake the crust, bake the custard in a separate pie plate of the same size. When the custard's cool you slip it in the cooled shell. It is tricky. I had beginner's luck and have never tried it again.
Proper egg custard tart ❤️🙏❤️ oh goodness yum!!!!
Thank you. Best, Rik
🙏❤️🙏🫡
class😊
Wow!
Thanks Rik couldn't find it in your Library. You have made my Christmas. Thanks Tommy
Who else opened their mouth when chef took a bite, that is a SUPERB custard tart 😋 now I need to make ..
Thanks CHEF.. new subscriber ❤
Thank you. Best, Rik
My Granny made a custard tart every Saturday. She was used to rationing and made all her pastry with one hundred per cent lard. The custard was made with artificial vanilla, just three eggs and puro milk. Dont think you can even get that milk now. When I was older and she was sadly gone, I tried to improve on her recipe. Thinking it would be easy to do so with more luxurious ingredients, I gave it my best shot. I made my pastry with mostly butter, used 4 large eggs, cream and a vanilla pod. I put lots of nutmeg on the top too. Well, I don’t know what my Granny did, but I could never get mine even close to being as good as hers. It was always delicious and no one I know could replicate its quality. Oh Granny, I miss you and your funny little ways.
That custard tart looked stunning Rik. I like mine well chilled too. xx
Thanks for sharing, Best, Rik
Every Sunday we went to my grandparents for dinner and most desserts were a type of pie. One of my favorites was custard pie. Her recipe for the custard was identical to yours. Thanks for the memories. 😀
Thanks for sharing!! Thank you. Best, Rik
Thanks again Chef. You showed us, you taught us, you demystified it for us, and you encouraged us.
Thank you. Best, Rik
Used to buy little individual custard tarts at a family owned bakery. They were my Dad's absolute favorite.
Wonderful. Thank you. Best, Rik
One of my all time favourites, the hit of nutmeg really makes it!
Thank you. Best, Rik
In the English tradition, older Australian recipe books have custard tarts and good cake shops also make them, with nutmeg on top, but not a rich cream and milk mixture such as this. Nothing beats a good custard tart! Thank you for bringing this recipe to the attention of the world once more.
Thank you. Best, Rik
Remember making it in Home Ec classes at school, plus mum would make it as well... yummy. 🇦🇺🦘🐨🪃🇦🇺
This Texan does! Lol!
The commercial custard tarts in Oz all seem to be filled with what I call trifle custard, not real egg custard.
My mother used to make this when we were kids. Beautiful ❤
Wonderful. Thank you. Best, Rik
Yum! Custard tart is popular here in Oz, too. ❤
Awesome! Thank you. Best, Rik
I don’ think the ones here in Oz are nearly as good as the ones we got at home unless I made them😂
Oh yes one of my absolute favourites Rik!
Cheers, John. Thank you. Best, Rik
My favourite custard tarts! My grandma, mother used to make them. I baked them for my British clients, as I did home care for elderly did they ever enjoy them!! I never heard of lemon 🍋 rind in pastry!
My family was from the north, Lancashire. I'm first born Canadian. Thank you for your recipes, from over the pond.
My brother is a top chef in the army loved baking with especially the old but classic desserts
Sneak some recipes. Thank you. Best, Rik
One of my favorite channels. I have learned a lot from you.
Appreciate that. That is the point of this channel - nice and steady no stress cooking. Everyone can cook. Thank you. Best, Rik
I just love the end when Rik takes that first bite! It's like a religious experience! I've got to try this one...I also appreciate the historical and developmental notes on the dishes.
I've been away from YT for almost 4 weeks as both my computers -- laptop and desktop -- died, and on the same day! Grandson to the rescue with a loaner laptop until we can put together some new hardware for me. While the break from all the political news was good, I really missed my food channels, most especially this one!
Wow! Thank you. Good luck with the computer. Best, Rik
Looks delicious.... this is possibly at the top of my list....my nan always took me to the bakers as a child and we had custard tarts.
I love them just as much now in my 50s.
Thanks for sharing. Great memory. Thank you. Best, Rik
That looked amazing. My mouth watered when you cut into that tart. So yummy looking. Can't wait to try this recipe. TFS! ❤️👍
Thank you. Best, Rik
I love custard tart and I will definitely be making this. I eill be making one of your curries tomorrow for Dinner. I fancy something spicy.
Nice one mate. Enjoy. I could do with one - I have Covid 3 days in - going around down here, mate - watch how you go up there. Thank you. Best, Rik
Thanks for the warning Rik. Take care of yourself and get better soon.
@@rogerparkin843 Cheers mate. Only got a couple of days to go - fingers crossed. Best, Rik
@@BackyardChefOh, dear! Feel better soon, Rik!🤧❤
I love egg custard!!
Thanks, Rik, for showing us how!
Best wishes from Michigan, USA! 💜
Thank you. Best, Rik
Oh my! ❤ I'm an absolute sucker for mini custard tarts at the local pie shoppe. Thanks for sharing, Rik.
Thank you. Best, Rik
I love custard tarts. I've never made one, yet. The pastry looks so crispy and the custard tart looks so creamy. Delicious. Thanks for sharing, Rik. Have a great evening and rest of the weekend.
Thank you. Best, Rik
LOL! You always say we will let it cool down properly but your nibbling always wins out. The tart looks gorgeous.
I can never wait - Thank you. Best, Rik
My mouth is watering
Thank you. Best, Rik
Love custard tart my favourite. This is a must looks just like my grandma made -
Thank you so much for sharing - Love you videos xx
Thank you. Best, Rik
OMG my absolute favourite ❤
Thank you. Best, Rik
great to learn another use for lemon zest. Pastry like my Welsh paternal grandmother taught me to make with egg and vinegar. She owned her own ranch style guest ranch business in the Cariboo region of British Columbia Canada which she started in 1933. She cooked in a large kitchen with a huge wood stove with two ovens. Apple pies were a staple of guest desserts.
Wow - I had a wooden stove at one time, just as a hobby. When we think about it, it's soo amazing that they were able to cook so wonderfully on them!!
Thanks for sharing. Thank you. Best, Rik
.y parents honeymooned at the 3 Bar guest ranch in Clinton in 1950. Thanks for reminding me.
@@Sharon-bo2se Guest Ranch vacations were quite popular in 1940s and 1950s. My grandmother's place was at Big Bar Lake Ranch on Big Bar Lake. I was too young to know where the other quest ranches were located ..... Food, Fun, Outdoor life and horse riding day treks and boating & trout fishing. My grandmother's establishment had a separate dance hall and a player piano and wild fun times were had by the adult quests. The young people and children were child minded by the female staff members to supplement their staff wages. staff lived on site.
@joaniemarjoriemarriott342 I know the ranch my folks were at was around Clinton. It changed its name from 3Bar years ago. Wonder if there is any connection. Now I am curious.
Hi Rik, that looks delicious. Custard tarts are my favourite. I think that's the nicest one i've seen
It's a work of art isn't it?
Thank you. Best, Rik
Thank you. Best, Rik
Oh, an English classic, love egg custard tart, very simple to make, but eat it as is, nothing else needed...😋
Thank you. Best, Rik
How wonderful Rik, i'll try adding honey, thank God for fresh eggs.
Thank you. Best, Rik
Why on earth don't we Americans make English Custard Tart?!? I've no idea! I've never had one but I really do want to try making one now! It looks absolutely scrumptious! Thank you for sharing your video and recipe with us silly Americans. 😁
Go for it! Hope you enjoy. Thank you. Best, Rik
We have custard pies in the US. Least in my part of the US.
Custard pie in oregon also@@jilllengler-ck8bw
We absolutely have custard tarts-from family size down to individual ones and the ingredients and method are identical. Silly American, perhaps, but not because we don't have custard tarts.
Give it a go , they’re absolutely delicious. X
👍🏻 Excellent! And fascinating to learn of the English origins, as it is considered a staple South African dessert too! Ironically though, normally associated with Dutch/Afrikaans cuisine and called "melktert" (milk tart).
There are a few variants here too .. the most common version has a thick layer of cinnamon instead of nutmeg. Another has half vanilla half almond essence. And finally, one with cardamom infused milk. Each of them 👌🏻
They all sound amazing! Thank you. Best, Rik
You forgot one vital element in the 'melktert/milk tart', ie the stiffly beaten egg whites, that get folded into the custard. One other thing - the pastry doesn't get blind-baked.
@@berylkirsten6909 I don't know who you are aiming your comment at - I forget nothing - read the title Classic English Custard Tart. Best, Rik
@@berylkirsten6909 👍 That sounds like the Doringbaai self-crusting fool-proof recipe. My favourite in fact!
I thought melk tert was made with condensed milk it’s very sweet - I don’t think it tastes like English custard tart which tastes much better in my opinion. Nice one Rik
My mouth is watering! Thats my favorite dessert!❤😊
Thank you. Best, Rik
Great tip using the basket upside down to diffuse the force of the fan. Fabulous tart!
Thank you. Best, Rik
Right !! That's it Rik !! I am on the go now, Custard Tart coming up, the English way....Oh, my...cannot wait for this !!
Thank you. Best, Rik
Wowwww.. this recipe looks really delicious. Thank you very much for sharing this.💁♀️😀👍
Thank you. Best, Rik
Hi again Rik, don't know if anyone else has suggested this, but my mother-in-law, who was a station cook back in the 1930's, used to put lemon zest in scones and rock cakes. She also worked at the Adelaide Botanical Gardens Kiosk, way back, and made their scones for them with the lemon zest. She was of Cornish tin miner descent. Great cook and the family loved her pasties. But she could never give you a recipe as she did it all by instinct - or so she said 😂😂😂
The hidden secrets. Love it! Thank you. Best, Rik
Thanks to you, I can now make pastry crust without one of those pastry blenders with tines which takes 2x as much time to clear off as it does to make the crust with one's God-given hands! Cheers.
Fantastic! Thank you. Best, Rik
Very delicious and yummy 😋..thank you for sharing your beautiful recipe ❤
Most welcome. Thank You. Best, Rik
Love seeing you make from scratch what most people “make” from a package. You consistently make such things look easy, and always reminding us “nice and steady” helps take the stress and fear of failure away.
Speaking of making things that most people take from packages, you mentioning that we don’t want the custard catching to the bottom of the pot reminded me of my grandmother saying that if baked beans don’t “catch to the pot” they probably won’t be worth eating. I always wished that baked beans from a can tasted like hers but they never do, and she was so old fashioned that she wouldn’t teach boys to cook. Can you teach us to make really good baked beans? Please?
Thank you. Baked beans on the channel a couple of weeks ago. Best, Rik
Love your recipes!! Got individual tart shells to make this for my family, as they all absolutely love watching your videos and learning from them!
Thank you. Best, Rik
That looks absolutely amazing..I'm going to make it today and have forwarded the recipe onto my cousin.. That pastry.. It looks the best custard tart I've ever seen 😊
Thank you. Appreciated. Best, Rik
My all time favourite, especially when there’s a bit of caramelisation on top. Nice one Rik!
Thank you. Yes this could have been cooked longer no problem. Best, Rik
I've never had much luck with pastry but i do love sweets and that one looks absolutely delicious, i will definitely give it a try, thank you !
Hope you enjoy. Thank you. Best, Rik
Nice deep dish custard pie - more filling that way. Yum.
Thank you. Best, Rik
Haven't had a custard tart like that in donkey's years. Now I want it. The lemon zest is a nice touch, have to remember that. Around here we see the Chinese style custard tarts, they are quite nice but I miss the English sort I grew up with.
Thank you. Best, Rik
I can taste it through the screen. Love Custard.
Thank you. Best, Rik
That i will make tomorrow for sure 😋😍. Never taste this before, but im sure its delicious ❤. Thx for the recipe ❤👋🇫🇮
Thank you. Best, Rik
You should sell tee shirts that say “Look at that!!”, the accent would be nice too, good job 👍
Maybe one day! Thank you. Best, Rik
Oh my stars, that looks absolutely awesome! ❤❤❤
Thank you. Best, Rik
Lemon zest in pastry, genius 👍
Thank you. Best, Rik
I’m beginning to to wonder if you can get into my mind you always pick the recipes of my favourite things including this I adore egg custards. You are brilliant love your channel xx
❤
Thank you. Best, Rik
My fave thing in the world I'm from west Yorkshire and my mother used to make these to legendary status but she would sometimes put vanilla seeds in the custard which made them even more special as a treat thank you for sharing this love the channel😄
Thank you 😋Best, Rik
That’s one of the ways I would assure that my kids got a good protein breakfast, and leave them the envy of school mates. I had several recipes that seemed like desert, but were good breakfasts.
That's a great idea! Thank you. Best, Rik
Wonderful tart. I’m going to go buy a spring form pan just to try this out!
Thank you. Best, Rik
Thank you for teaching me my mum used to make this blessings 🙌
Thank you. Best, Rik
You know when Rick is happy with all the ams oms and noms.
Ha ha ha, Thank you. Best, Rik
👁👁 Watching Master Chef cooking marathon on this wonderful Saturday morning….👨🏼🍳
Have fun - that's all its about. Thank you. Best, Rik
Oh bless my mumused to make a custard tart every Saturday as a treat. Wow it was amazing. This looks terrific Rik will give it a go. Thanks as always
Thank you. Best, Rik
Fantastic! Always buy my custard tarts as I thought it would be too tricky, but this looks great, especially done as a large tart rather than small ones! Thanks Rik, again! ❤
Thank you. Best, Rik
You make things that I would be afraid to try. You make it look so easy. And delicious! I love custard in a pie but this is worth trying. Wish me luck 🤞. Thank you!
You can do it! Thank you. Best, Rik
Your use of spring pans convinced me to buy a set. That custard looks amazing. I have had them before but never made one, that will change :) Good tip on the wind guard for the little oven, thanks Rik.
Thank you. Yes I do use them all the time for pies. You are the only one to mention the use of the tray basket upside down. Best, Rik
@BackyardChef I think we were all stunned speechless by that great tip!😉 I've had that same issue of the custard swirling around; it delayed setting properly, and the exterior overcooked by the time the swirling center finally cooked. I don't have enough height in my convection oven, though, to benefit from this great technique.
I make custard tart all the time. I use whole eggs not just the yolks. I never heat the milk and cream and always grate whole nutmeg on top. Always a success.
Thank you. Best, Rik
I used to make this quite often. I think it’s time I made another one. There is only one bakery chain in Australia that can make a custard tart anything like a home made one and the rest seem to use that shitty egg custard out of a tin or packet that you just put in the fridge, nothing can beat a good custard tart. I could taste it when you were eating it Rik. I could smell it when it came out of your oven too. Thanks for the video.
Thank you. Best, Rik
Rik, thank you so much for this. I absolutely love custard tart. Down under the one to get from the shops is Woolies (Woolworths).
Thanks so much for showing how easy it is to make myself.
If you could do me a favour?
Please show me how to make just plain custard. Pourable cold custard. At $6 plus dollars a litre, I need to make this myself. Please show me.
Yes, would like to see this
Thank you. Best, Rik
Thank you. Best, Rik
As character Lionel says when he opens the kitchen cabinet after he moves into Jean's place, "Custard tarts!!!:-)"
Thank you. Best, Rik
That came to my mind too! Thanks for the reference.
Yes! I was looking for the Lionel reference! Literally clicked on this video because I was curious on how to bake Lionel Hardcastle's favorite snack!
Thanks for this bake Ric one of my favourite tarts
Thank you. Best, Rik
That's a proper custard tart, Rik. I'm not a fan of cold custard, but I always liked these & haven't seen one in years
Cheers, Graham. I make these in small version too - love them with a cuppa. Thank you. Best, Rik
We love custard tart. Got to make this soon. Thanks Rik
Thank you, Carol. Best, Rik
Great looking custard tart! Love your work chef!
Thank you. Best, Rik
Hi Rik, I saw something similar to the lemon zest, i started using orange zest, it dose give you a little hum in back ground, never tried them together though but lemon does make the pastry standout good job, and far more substantial than those little tarts which are more pastry than filling, as already been said PROPER!
Thank you. Best, Rik
Yummy and comforting looking. I love custard.
Thank you. Best, Rik
Looks fabulous, Rik. Another winner for me.
Thank you, Liz. Aye an old-time favourite of mine too! Best, Rik
That looks absolutely delicious. Thank you Rik!
Thank you. Best, Rik
Now that is my very favourite tart Rik especially well chilled I’m going to have to try your version because iv made a lot in the past but for every good one iv had many more failures , mostly due to the egg mixture seeping through the pastry and cooking on the outside , not good , I really need to master this one as yours is so deep and decadent looking thank you , Amanda xx
Thank you. Yes its probably a tad to deep. However it works and I love it with a pot of tea. This could have been cooked longer, or at a higher heat nothing was scorched on the tart. Best, Rik
@@BackyardChef looks perfect to me 👌
YUM! After your trifle, this has to be the most decadent thing you have made!!! As you say, it looks and probably tastes magical!!!
Thank you. Best, Rik
A traditional Sourh African favourite is "Melktert" or "Milktart". It is very similar to this custard tart but the main flavouring is cinnamon which is strewn over the tart instead of nutmeg. Depending on taste the cinnamon might be lightly or heavily strewn. 😊
Thank you. Best, Rik
(398) I'm a BIG fan of chilled baked custards. And with the egg whites you can make meringues or a Pavlova. I went crazy over the custard squares from the bakeries in New Zealand, they all had their own little embellishment. Super simple recipes, Rik. Thanks.
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I really enjoyed watching this recipe
Thank you so much. Best, Rik
The best channel on TH-cam. Where do you get all your recipes from Rik? Amazing chef x
Thank you. Growing up watching and learning, and a couple of days working. Best, Rik
A belter, yummy, yum, yum.
Thank you. Best, Rik
That was so nice Rik,my Mom made them when I was young ,but she used whole eggs,and milk,but we are talking the late 40’s, 50’s,and early 60’s,so rationing for 9 of those years.We can get Chinese egg custard tarts here,but I haven’t tried one,as most Chinese desserts don’t seem decadent enough,for my taste,but my friend loves them.😊
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Look at that! Making one tomorrow. Thank yiu.
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Absolutely love custard tart. Just wondering if you give out measurements for when I follow your recipes many thanks
All in the description. Thank you. Best, Rik
Not all that long ago Custard Pie was pretty common here in the States. Now I never see them. They were delicious BUT nothing like these beauties!!
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In my experience, coconut custard pies were fairly common (a staple in diners and even grocery store bakeries), but a plain custard pie was not. Come to think of it, I don't ever recall seeing a plain custard pie. I'm sure craving one now!
Yep,My Georgia grandma made them. And real chocolate pies made from scratch with real egg meringue.My Yankee grandma made dried apple and rhubarb pies.
Definitely a favourite of mine. We seem always end up with excess eggs, so perfect way to use em up
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Glad to see you again.
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Gotta to love custard. Even straight out of the ambosia carton 😋. Good one mate!!!
Thank you. Haven't had a carton or tin in years here. Best, Rik
@@BackyardChef that meant to say Ambrosia...bloody sausage fingers
Great recipe . I particularly like the 18cm deep spring form tin making it a deep custard pie.
The video's an excellent lesson in preparation but where are the ingredient amounts?
In the description a full list. Thank you. Best, Rik
Thank you very much for your reply Rik .
@@MrTimg12 Always! Thank you. Best, Rik
Hi that's one of my very favourite treats yummeee ❤
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We do. Or at least my grandparents and aunts did.
Or it was something very similar.
But they called it Custard Pie.
On special occasions like Thanksgiving, Easter, or Christmas, my wife will sometimes make a Chess Pie, which I believe originated in England.
Thank you. Best, Rik
Great video. Just put my first one in the oven now
Wonderful. Thank you. Best, Rik
My Wife is very good at making this Rik. So anyone watching who has never tasted it, please, make it the Rik way and you won't be disappointed I promise. Cheers Rik, Norm.
Thank you, Norm. Best, Rik
Looks absolutely banging, Rik 😋
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Thank you so much for sharing this it’s my favourite x
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Job done indeed! Looks perfect!
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My Georgia, USA Grandma made this. It was my Mom's favorite.
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My mother used to do home baking and one of her specialties was egg custard tart. It didn't last the day. The bit of pasty that sticks up above the custard, we used to call it the handle. I always left the handle, lol.
Thank you. Best, Rik
If you want a really crispy bottom crust make a slipped custard pie. Pie plates in the US are shallow with no removable bottom. You blind bake the crust, bake the custard in a separate pie plate of the same size. When the custard's cool you slip it in the cooled shell. It is tricky. I had beginner's luck and have never tried it again.
That's a great idea. I think the double flip method would work.
Thank you. Best, Rik
Rik is using a cake pan to make this tart,and you can buy loose bottom tart pans here,no need to make a tart in two separate containers.
Ooooh, thanks for this recipe, this is one of my top five favourites !
Thank you. Best, Rik
I want some, yummy. The metal shelf in background is cute where did it come from
Thank you. A Japanese shop. Best, Rik
In South Africa we have something very similar called milk tart. Its filling is flavoured with cinnamon and vanilla.
Thank you. Best, Rik