The memory of silky English egg custard tarts linger forever from our trips to England. I have tried my hand at these, but they never seem satisfactory.
Is regular pie pastry used? My recipe calls for lard and butter, and always turns out flaky for other pies and tarts.
Should the pastry be baked half thru' before the custard is added? The recipe I used last night said to brush the shell with beaten egg then baked at 375 for 20 minutes before adding the filling.
Can whole milk be used for half of the full cream a recipe calls for? I used half whole milk and it appears to have "separated" - a layer of beautiful smooth custard and one that looks more like steam eggs...
The recipe calls for grated nutmeg from TWO whole nutmeg. I only used half of what I collected and found it to still be too much. Would any other spice work in this sweet treat?
Does anyone have a traditional recipe to share? Please feed my craving!