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| Articles about Tarts |
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| | Tarts for Travellers. | | 2008-05-19 14:30:00 | | May 20 ...Viscount John Byng took to the English country road in the eighteenth century for a variety of reasons, and luckily for us he kept a meticulous record of his observations. We have met him a couple of times already - once to share his horrid meal of ‘raw, rank mutton chops and some cold hard potatoes’, and another time when he fared very sumptuously on ‘Cold Beef, Cold Veal, and Gooseberry Tart’. He had another gooseberry tart experience on this day in 1789, but it was not so pleasant. “Wellwyn, May 20th 1789. Mrs S. Talk’d about Mutton chops; but I stuck to my demand of cold meat, with a goosebery tart; and was right, for she instantly produced a cold Tongue, and a cold Fillet of Veal: as for her fusty old tart of last years fruit, I open’d the Lid, and closed it tightly down for the next Comer.” The Viscount was, perhaps optimistic in expecting a pie of fresh gooseberries so early in the season? Or am I out of touch with the English seasons? Gooseb | | By: The Old Foodie | | |
| | Lady Grey & Vanilla Custard Tarts | | 2007-03-10 15:14:45 | | Although custard was not a huge feature of my childhood, the moment I poured the hot milk into the whisked eggs for this recipe I was taken back in time. Perhaps to a time when I was 13 and had just had my wisdom teeth removed and all I ate was custard. Or perhaps to an extremely hot Christmas day where a hot pudding with custard was served that was just almost unbearable.The vanilla recipe comes from a Donna Hay supplement that arrived with this month's Living etc. The little tarts stood out amongst the other very pretty recipes, but seemed more beautiful yet more simple at the time that I knew I would be making them soon.Almost on a whim and really at the very last minute, I split the cream into two saucepans and broke a lady grey teabag into the cream and let both pots heat slowly. Now I certainly would never advise doing two custards at once. Time was not on my side and I had to work extremely quickly so that the custards would not heat too quickly nor cool down too fast.These little bites were moorish and delightful. I would certainly make them again for an elegant afternoon tea. Indeed, the mouthful of lady grey custard was just as comforting as a mug of tea.These daffodils are growing just outside our front door and are a sweet reminder that Spring is well into it's dawn.Lady Grey Custard Tarts3 sheets of filo pastry (big enough to cut 12 rounds from each)50g of butter, meltedCaster sugar for sprinkling1 1/2 cups single cream1/2 vanilla bean, split2 egg yolks2 tablespoons caster sugar1 tablespoons cornflour2 tablespoons water2 lady grey teabagsTo make the custard, place the cream, vanilla bean and lady grey tea leaves (removed from the bag) in a small saucepan over medium heat until the cream is hot but not boiling. While it is heating, whisk the egg yolks and sugar in a bowl until thick and creamy. In a separate bowl, whisk the cornflour and water to combine. When the cream is just under boiling point (I used Nigel's instructions), strain the custard thro | | By: Daydream delicious... | | |
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