Royalty-approved Nutmeg Custard Tart From Marcus Wareing скачать в хорошем качестве

Royalty-approved Nutmeg Custard Tart From Marcus Wareing

I think I must have made Marcus Wareing's nutmeg custard tart 100 times and I'm so glad I can show you today. Incase you didn't know, Mr. Wareing is one of THE Great British chefs. His tart was listed as Remy Martin Best Desert in 2012, won the final of the Great British Menu in 2006 and was served to the Queen for her 80th birthday banquet. And now you can make it in your kitchen too! I adapted it for the home baker in America. Preheat your oven to 335 F and Let's go have some fun! @Marcus Restaurant My Tart Shell in-depth video    • Tart Shell Recipe: How to make perfect Sho...   Marcus Wareing's recipe https://www.marcuswareing.com/recipes... Equipment: 9" Tart pan with removeable bottom.https://amzn.to/3MLU8Hh Thermometer -I use a no-touch thermometer https://amzn.to/35YByLk Pastry mat https://amzn.to/3IcI0eS Rolling pin https://amzn.to/3tTeK7N Tart tin (18 cm/7 inch) with removeable base Ingredients: 225 g (1 3/4 c.) flour 1 lemon 150 g (2/3 c) Unsalted Butter 75 g Caster sugar (I substituted in 1/3 c. regular sugar.) 1 egg 1 egg yolk 1 pinch of salt Custard Filling: 9 egg yolks 75 g Caster sugar (I substituted in 1/3 c. regular sugar.) 500 ml (2 c.) Heavy Cream 2 nutmeg (Mr Wareing uses fresh grated. I substituted in ground nutmeg.) Directions: 1. For the pastry, rub together flour, salt, lemon zest, and butter until the mixture resembles breadcrumbs or grated parmesan cheese like you put on your spaghetti. 2. Then add the sugar in and add the egg and egg yolk that are beaten together. Wrap in plastic wrap and chill for two hours. I'm going to go through the Tart shell assembly very briefly here. Watch my Tart shell video for a more in-depth tutorial.    • Tart Shell Recipe: How to make perfect Sho...   3. Mr. Waring says to line your tart tin with grease-proof paper, but I found I don't need to with my tin. Maybe it has something to do with American ingredients. 4. Roll out the pastry to 2 mm or just over 1/16 of an inch. If you have that skill, you go right on! A little over 1/8 of an inch works for me and for my walls keeping in the custard. See the video for tips here. 5. Poke holes with a fork, place parchment paper or commercial-grade cling film inside the tart and fill with baking beans or rice. 6. Blind bake for 15 minutes or until the edges start turning golden brown. Remove the beans and bake for five more minutes to dry-out the shell where the paper touched. 7. Allow the shell to cool and turn the oven down to 260 F while you make the filling. 8. Whisk the yokes and sugar together in a heat-proof bowl. In a saucepan over medium heat, bring the cream, to a boil which is around 150 f. Be careful not to scald the bottom. Keep the cream moving with the whisk so it doesn't burn near the end. 9. Temper the cream into the eggs and then back into the saucepan. Then pour the mixture through a fine sieve to catch any scrambled eggs we might've made. If you have an extra-large measuring cup, use it here. 10. Place the tart shell in the over and pour the custard mix right to the brim. Sprinkle the nutmeg overtop. Bake for 30-40 minutes or until the custard firmed up with a ever so slight wobble in the very middle. Bake times can vary depending on a lot of things, so you may have to check it every five minutes when you go over 40 minutes. It will continue to bake when you take it out of the oven so that slight giggle will go away. 11. Let it come to room temperature before serving.