BE-RO Custard Tart
From Be-Ro home recipes, 1940
This recipe makes one large tart.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 5. The excerpt below is the record exactly as published.
a little Jam or Lemon Curd in each, and BAKE . ns Pies —_ BE-RO Maids of Honour To make 14 Cakes, use half the recipe quantity of BE-RO SHORT PASTRY, and half the recipe quantity of BE-RO SANDWICH CAKE MIXTURE (see page 27). Roll the Paste out thin, and cut in rounds with a scone cutter. Line 14 patty tins with the Paste. Put a little Jam into each, then a teaspoonful of the Sandwich Cake Mixture. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. PAGE 17 Delicious Custards BE-RO Custard Tart To make one large Tart, use HALF the recipe quantity of BE-RO SHORT PASTRY (see page 17). Roll it out, and line a 7-inch Sandwich Cake tin. Prick lightly with a fork (so as not to penetrate right through the pastry). Then line again on top of the pastry with greased paper (to prevent the sides falling in). Partly bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. Whilst baking, prepare the Custard filling. Custard Filling Two EGGS. Two Tablespoonfuls Half Pint of MILK. SUGAR. Whisk the Eggs. Bring the Milk and Sugar to the boil in a saucepan, pour on to the Egg, and stir. Take the paper gently off the partly-baked Pastry, and pour in the Custard Filling. Grate a little Nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.