Matazaemon Custard Tart

Matazaemon Custard Tart

‘You all definitely get addicted tot his combination of creamy custard and a flavourful tart’

(please note the pastry is made the day before)

111g egg (3 small eggs)

83g granulated sugar

100g Matazaemon vinegar (or Sarsons Malt Vinegar)

150g unsalted butter (melted a room temperature)

Pastry:

1 egg

330g flour

165g unsalted butter room temperature soft

100g granulated sugar

pinch of sea salt

Sift the flour into a bowl and make a well in the centre – break 1 egg in adding the 100g granulated sugar and salt. Mix with your cool washed hands until crumbly, then add the soft butter and mix through thoroughly. Shape into ball and store in air proof container and store in the fridge over night.

The following day…

Making the custard:

Place eggs, sugar and vinegar in a bowl and mix with a whisk. Pour into a pot and heat over a low heat whilst mixing until it becomes consistent, then slowly stir in the butter. It should be a nice thick consistency.

Back to the pastry..

Lightly grease a cake tin with butter.

Lightly dust your counter with some flour, and rollout the pastry with a rolling pin so it’s 2mm thick.

Spread the pastry over the baking tin and press in. With a fork lightly prick the surface of the pastry. Place some greaseproof paper over the pastry and if you have any baking balls place them onto of the paper and bake in an oven at 170C for 15ms.

Take out and remove the baking balls and paper and return to over to bake for further 10m until its a nice golden colour.

Pour the mixture into the pastry base, and then sprinkle sugar evenly over the top, and then if you have a burner you can caramelise the top, but if you haven’t place under a preheated grill until the sugar starts to bubble on the top, remove from grill and allow to cool and set.

 

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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2 Comments on “Matazaemon Custard Tart”

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    • The Cooking and Life Goddess Says:

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