tag:blogger.com,1999:blog-7064567175411150574.post1045505580692468627..comments2024-03-18T04:54:53.031+00:00Comments on New River Dining: Rhubarb and custard - the importance of vigilanceNew River Dininghttp://www.blogger.com/profile/00957497826186976712noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7064567175411150574.post-91417585280171608732015-09-11T23:20:27.260+01:002015-09-11T23:20:27.260+01:00Fantastically full comment Pete. Thanks. I've ...Fantastically full comment Pete. Thanks. I've no plans to return to custard tart days. As you say: it doesn't seem worth the effort. A lemon tart is simpler and so much tastier. I have a very good oven and I have an oven thermometer. Never quite sure why the same recipe in the same oven should vary by 30%. New River Dininghttps://www.blogger.com/profile/00957497826186976712noreply@blogger.comtag:blogger.com,1999:blog-7064567175411150574.post-63157476094035357242015-09-11T20:26:14.815+01:002015-09-11T20:26:14.815+01:00If you ever revisit this, here's a few tips.
...If you ever revisit this, here's a few tips. <br /><br />His instructions for the pastry are indeed truly ridiculous. I blind bake for around twenty minutes at 190C until the pastry is set, remove the beans, turn the oven down to 160ish and cook until nice and brown - sometimes another 20 minutes or so. It doesn't matter if the edges look too browned/burnt as that'll be trimmed away later. Don't bother brushing the case with egg yolk, it doesn't make much difference and just leaves an unsightly layer on the base.<br /><br />An alternative way to make the custard is to whisk together the yolks and sugar then stir in the cream until combined. Pass through a fine sieve into a heatproof bowl and leave to settle for a few minutes. Remove as much froth as possible with a spoon or kitchen towel. Set the bowl over a pan of simmering water and warm the mixture - Marcus says to blood temperature (37C) but I take it to around 55C (but no more than 60C), stirring constantly. <br /><br />Fill the tart with the warmed cream and grate LOADS of nutmeg on top (up to a whole seed if you like). Bake at 100-110C for as long as it takes. Don't obsess with the time - it's done when it's done. Might be 30 minutes, might be 45 or an hour. Judge it by eye with the wobble test. (It's important to do it low and slow. Some of your issues seem temperature related so it might be worth spending a few quid on an oven thermometer if you don't have one.) Leave to cool before trimming away the pastry for clean edges.<br /><br />Having said all that, I think it's an overrated tart, pleasant but nothing particularly special. Dunno why it's garnered such adulation. Petenoreply@blogger.com