|Recipe Name:||Apricot Custard Tart||Submitted by:||Administrator|
|Number of Servings:||1|
250 Gram(s) Organic flour, 8oz
150 Gram(s) Organic sugar, 5oz
125 Gram(s) Organic butter, cold diced
3 Size organic egg yolks
2 Tablespoon(s) Organic milk
2 Size organic eggs
50 Gram(s) Organic sugar, 2oz
300 Organic milk, 1/2 pint
300 Organic double cream, 1/2
100 Gram(s) Organic dried apricots
roughly chopped 3
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the flour, sugar
and butter into a mixing bowl and mix until the ingredients resemble
breadcrumbs then add the egg yolks and milk and mix to a soft paste.
Roll out the pastry to line a 23cm (9inch) loose based flan ring.
Chill the pastry case until firm; 10 minutes in the freezer or 1 hour
in the refrigerator, whilst making the filling. Place the eggs into a
mixng bowl with the sugar and mix well, add the milk and cream. Pass
the mixture through a sieve and then add the apricots. Bake the
pastry case blind; place a disc of greaseproof paper into the base of
the case and fill with baking beans. Bake the case for 8-10 minutes,
remove the beans and bake for a further 2 minutes, until the pastry is
golden. Pour the custard mixture into the flan case, reduce the oven
temperature to 180 C, 350 F, Gas Mark 4 and bake until the custard is
set, this will take approximately 25 minutes. Remove the tart from the
oven and stand for 30 minutes before serving. Converted by MC_Buster.
NOTES : A luscious custard tart made from organic ingredients.
Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 25
Total Fat: 3g