Custard Pie

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Custard Pie
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
350
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein8.18 g(8 %)
Fat18.61 g(16 %)
Carbohydrates36.95 g(25 %)
Sugar added12.04 g(48 %)
Roughage0 g(0 %)
Vitamin A226.34 mg(28,293 %)
Vitamin D1.24 μg(6 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.38 mg(35 %)
Niacin3.18 mg(27 %)
Vitamin B₆0.09 mg(6 %)
Folate72.91 μg(24 %)
Pantothenic acid0.85 mg(14 %)
Biotin7.83 μg(17 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C0 mg(0 %)
Potassium146.1 mg(4 %)
Calcium111.14 mg(11 %)
Magnesium15.13 mg(5 %)
Iron1.74 mg(12 %)
Iodine44.21 μg(22 %)
Zinc0.88 mg(11 %)
Saturated fatty acids9.95 g
Cholesterol219.51 mg

Ingredients

for
8
For the pastry
1 ¾ cups all-purpose flour
¼ cup powdered sugar
1 pinch salt
½ cup butter (scant)
1 egg
1 tablespoon water
For the filling
2 ½ cups milk
6 egg yolks
1 teaspoon vanilla extract
0.333 cup caster sugar
grated Nutmeg
How healthy are the main ingredients?
salteggNutmeg

Preparation steps

1.
For the pastry: mix the flour with the sugar and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the egg and water and quickly combine to form a dough. Wrap in clingfilm and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Put a baking tray into the oven. Lightly grease 8 deep tart or flan tins, about 9-10cm|3 1/2"-5" in diameter.
3.
Roll out the pastry on a lightly floured surface. Cut out rounds and line the tart tins.
4.
For the filling: heat the milk in a pan until tepid.
5.
Beat together the egg yolks, vanilla and sugar until creamy. Pour in the warm milk and stir well until blended. Strain into a jug and pour into the pastry cases. Grate nutmeg over the surface.
6.
Put the tins on the heated baking tray and bake for 10 minutes. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and bake for a further 10 minutes until just set, but with a slight 'wobble' in the centre. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.