Custard Tart With Garibaldi Biscuits by Marcus Wareing Recipe

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Custard Tart With Garibaldi Biscuits by Marcus Wareing
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Ingredients
17
Count
Nutrition
1443
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. Bring together into a ball, wrap in cling film and chill for at least one hour.
  3. Roll the dough on a lightly floured surface out to 5mm/1/2in thick. Cut into 12 rectangles - you may have some dough left over. Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other. Chill in the fridge for 30 minutes.
  4. Bake the biscuits for 8-10 minutes or until golden brown. Remove and cool on a wire rack. Keep in an airtight tin.
  5. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
  6. Turn the oven down to 170C/325F/Gas 3.
  7. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.
  8. Turn the oven down to 130C/250F/Gas1.
  9. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.
  10. Fill the pastry case with the custard, until 5mm/1/4in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.
  11. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1442.69 Kcal (6040 kJ)
Calories from fat 915.8 Kcal
% Daily Value*
Total Fat 101.76g 157%
Cholesterol 285.41mg 95%
Sodium 1340.03mg 56%
Potassium 476.25mg 10%
Total Carbs 122.04g 41%
Sugars 48.19g 193%
Dietary Fiber 8.62g 34%
Protein 15.4g 31%
Vitamin C 29.5mg 49%
Vitamin A 0.6mg 22%
Iron 4.9mg 27%
Calcium 288.6mg 29%
Amount Per 100 g
Calories 339.26 Kcal (1420 kJ)
Calories from fat 215.36 Kcal
% Daily Value*
Total Fat 23.93g 157%
Cholesterol 67.12mg 95%
Sodium 315.11mg 56%
Potassium 111.99mg 10%
Total Carbs 28.7g 41%
Sugars 11.33g 193%
Dietary Fiber 2.03g 34%
Protein 3.62g 31%
Vitamin C 6.9mg 49%
Vitamin A 0.2mg 22%
Iron 1.2mg 27%
Calcium 67.9mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.5
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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