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Sunday, April 17, 2011

Custard Delight

@ Sin Ming Cookhouse / Bakery / Whatever

I love custard tarts!  From the longest memory I’ve found the greatest joy diving into custard tarts.  When Chef Sebastien offered to teach me and the chili padi how to make the ever so important “sweet pastry” base I knew that un-ending happiness was only an oven away: you know what they say “Give a man a fish, he eats for a day.  Teach him how to fish, he eats forever”.  The most important component to any tart is always the base, make it too sweet and you’re just eating sugar, make it too buttery and well there’s no need to chew cause you can let it “slide” down.

Sweet Pastry


  • 110g unsalted butter
  • 70g sugar
  • 20g ground almond
  • Pinch of salt
  • 50g egg
  • 230g flour


  1. Mix butter and sugar until creamy
  2. Sift flour and combine with almond and salt and incorporate into  butter
  3. Add egg and continue to mix until all the ingredients are incorporated thoroughly
  4. Store in tightly wrapped cling wrap in the fridge until ready to be used



  • 60g castor sugar
  • 80g eggs
  • 120g unsalted butter
  • 1tsp Vanilla Extract


  1. Using a double boiler combine eggs, sugar and vanilla extract
  2. Mix until contents thicken, once thicken take off heat
  3. While mixture is slightly warm gradually mix in soften butter
  4. Place in fridge to cool

Strawberry Tart – Assembly

  1. Preheat oven to 160 degrees Celsius
  2. Bring sweet pastry to room temperature and roll to approximately 6mm thick
  3. Using a pastry cutter, cut pastry and place into pastry tins and refrigerate
  4. Blind bake pastry for 10-12 minutes until pastry is slightly brown
  5. Remove from oven and cool, then remove from molds
  6. Pipe / spoon custard into pastry cups
  7. Fan strawberry and rest on top of custard tart
  8. Place in refrigerator


Voilà, see easy peasy.. Bon Appétit – Sidney

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