I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!
I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)
@The Boy Who Bakes You are amazing and articulate! I love to cook, I put my whole heart into it, we are foodies from Canada. I have always been intimidated and most never, ever bake. I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous! You are a gift! Thanks a Million, Friend.
@ Guy Grieve YES! He needs to be televised. I have attempted, twice, not good, followed his video and now I'm my brother's favorite sister, lol. Cheers and enjoy Sir!
Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.
Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)
OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood. YUUUUMMMMMMMMY! :-) :-)
Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.
Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.
I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit
I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.
I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)
Andy Parsons not a daft question at all, yes I reuse the rice for this purpose over and over again. It can’t be cooked as rice but as baking weights it will last basically forever
I just found your channel and subscribed. It's looks exciting. Is your season of the Bake Off on TH-cam? If so, would you help me find it? I love that program.
Thanks for this recipe. It really does take me back to my childhood. I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that. When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!
Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)
I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!
Lol BLOODY AMAZING after all these years it was that easy THANKS CHAMP!!!!
I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)
This custard tart is AMAZING!!!! It is so good. It taste better the colder it becomes. Thank you for sharing 😋
@The Boy Who Bakes You are amazing and articulate!
I love to cook, I put my whole heart into it, we are foodies from Canada.
I have always been intimidated and most never, ever bake.
I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous!
You are a gift!
Thanks a Million,
Friend.
THAT was the best demo I've seen in a long time. So good. Really impressed Sir!!
@ Guy Grieve YES! He needs to be televised.
I have attempted, twice, not good, followed his video and now I'm my brother's favorite sister, lol.
Cheers and enjoy Sir!
Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.
Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)
THANK YOU for putting the ingredients / method in the description. So frustrating when I'm on my phone trying to navigate while cooking
Thank you, well presented and looks easy to make, will be baking this weekend and trying your lovely recipe.
Great step "painting" the crust with egg yolk to make it impervious !
OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood.
YUUUUMMMMMMMMY! :-) :-)
Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.
PIP PIP CHEERIO!!!!!
Finally actual British person making custard. Saving this recipe.
Wow, never know the egg yolk will create a seal from getting the crust soggy. Brilliant!
Wow that looks absolutely delicious
That's fantastic! I love the over hang of the pie dough and then cut it off. Brilliant idea thank you . Subbed !
H
That looks lovley
Looks delicious 😋, thanks 😊
It looks really delicious!!!! Greetings from Berlin.
Aww thanks so much, that means a lot!
This looks sooo good!
Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.
Please make videos more often, thank you, I am a big fan!
I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit
My nana sometimes made egg custard pie. or just egg custard. it's always been my favorite and i like making it.
It looks so good
I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.
Thanks for the video! I loved your books and your blog. I've made so many of your recipes, every single one was amazing, Thank you soo much!
simply beautiful.
I also noticed some bakers of custard use the whole eggs not only the yolks, yet your custard pie looks very delicious..
Beautiful
Very very usefull tips!!!
looks delicious! thank you!
"If I'd been good, I'd be treated to a little tart" hahaha!
Well done! A perfect tart. I'll definitely vote for you to become the next Jamie Oliver. Thanking you for the tutorial and recipe. Cheers!!
Thank you for the recipe 👍👍👍
so soooo sooooooooo clean. beautiful~
Great stuff!
Looks gorgeous!!
definitely going to try this out!
My favorite too.
Please make more videos, love them!!
That looks delicious!
looks perfect
First video i have seen of you and loved it!!! Great recipe
Thanks of this, looks very simple and reasonably quick :) thanks for sharing.
Aww thats so nice of you to say thanks
Ohh my that looks so good!!!
he's so relaxing to listen to
I watched this video earlier today and was well happy it came up on the bake off, haha
More more! I'm so going to make this!
Love this boy!
my first video here..you are awesome.Thumbs up to you.m glad i subscribed!! This is sucha fantastic recipe.
thankss for sharing it is amazing
It's so perfect!
Yummy
Wow, you are awesome with the egg tart .. Beautiful.., felt like .. Give us a bite 😜 .. Keep it up with hard work sir..!!
Guna try this deffo 💯👌🏼
i really like it
might make one of these when my friend comes over.
I wonder if you can make small individual tarts like Lionel Hardcastle craves on As Time Goes By.
Nobody noticed how he handled that hot tin straight out of the oven ????? LOL. Nice vid.
Ill make them as often as I can, have another ready for next week :)
Can I use double cream?
Great recipe and cool tips, i love it! Subscribed =)
I really want that!!! Thank you!!
looks yummy!
can you PLEASE put the full recipe into the description box. thanks
Elena Brooke It's in the description box
Very beautiful ♥
I've made a version of this, but haven't done my own crust. it's one of my faves. :)
Nice and simple (:
custard tarts are on right now! are you missing tgbbo? x
I did it and it was delicious. I prefer it without the nutmeg on the top.
Denya Gantenbein Instead of nutmeg, I added cinnamon
I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)
Charlotte Blythe sounds like your oven may run a little cold but glad it bakes well, hope you enjoy it
*That looks nice!* 😃
Daft question. Can you reuse the rice once you’ve used it for the baking 🙈
Andy Parsons not a daft question at all, yes I reuse the rice for this purpose over and over again. It can’t be cooked as rice but as baking weights it will last basically forever
I just found your channel and subscribed. It's looks exciting. Is your season of the Bake Off on TH-cam? If so, would you help me find it? I love that program.
Seems easy
Thanks for this recipe. It really does take me back to my childhood.
I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that.
When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!
Gorgeous! (though the recipe link is broken)
I love your videos!! :D thank you for the inspiration!
Brilliant thanks!
Hi that looks so good ,what size tin did you use 🤩
It’s a 9inch tart tin, the full recipe in in the description box below the video
Just in time for the bake off tonight :-)
Oh noo, you did not taste it at the end! That's the best part of cooking videos!
glad you're back. :)
Where can I get the recipes......? Need volumes.weights and temps etc?
Click on "Show more"
I hat theis
thank you, any chance of a gourmet cinnamon custard tart recipe?
That _is_ gourmet! Classic, just as it should be.
hi. will you be attending the bake show in manchester in april?
Brilliant end product. Loved the way you got the crust off at the end. We South Africans call it 'milktart.' Please see John 14:6 Thanks
Take a bite!!!! Lol
Could you please publish measures for the ingredients would love to try this x
How many people does this serve? Would be nice to know... only making it for two
Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)
Is there a list of the ingredients and messurents please?? Would love to try this
Michelle Duncan the full written recipe is below the video
cloud i add some lemon zest and cloud how long do you blind bake the pastry tart for 20 minutes or cloud i leave out the vainlla may i please do that
Can u pls give d measurements in cups n spoons. Thnks
THE SCRUNCHING OF THE PARCHMENT....galaxy brain
Hi,It must be filled with baked beans or rice what is the substitute?
How much sugar do you use?
Love his accent ❤