Here’s a thing you should know about me. I LOVE custard, in any shape or form it may come in. Crème Anglaise; proper custard; custard slices, Portuguese custard tarts; banana’s and custard (favourite comfort food ever) or just simply a beautiful egg custard tart. Anyway it comes to me, I will happily devour.
A good egg custard tart can easily be ruined by using rubbish eggs, or the wrong custard-to-pastry ratio (the pastry being incidental really, just a vehicle for holding the custard in place), and although simple it is a dessert best not rushed less you end up with lumpy custard or an overcooked tart. Not good.
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