Nutmeg Cream Pies

0
Average: 0 (0 votes)
(0 votes)
Nutmeg Cream Pies
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
253
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein5.74 g(6 %)
Fat13.26 g(11 %)
Carbohydrates27.58 g(18 %)
Sugar added10.48 g(42 %)
Roughage0 g(0 %)
Vitamin A159.32 mg(19,915 %)
Vitamin D0.79 μg(4 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.28 mg(19 %)
Vitamin B₆0.07 mg(5 %)
Folate48.81 μg(16 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.77 μg(15 %)
Vitamin B₁₂0.58 μg(19 %)
Vitamin C0 mg(0 %)
Potassium113.43 mg(3 %)
Calcium89.24 mg(9 %)
Magnesium11.34 mg(4 %)
Iron1.26 mg(8 %)
Iodine31.07 μg(16 %)
Zinc0.71 mg(9 %)
Saturated fatty acids7 g
Cholesterol168.22 mg
Author of this recipe:

Ingredients

for
12
For the pastry
1 ¾ cups
All purpose flour (plus extra for dusting)
½ cup
cup
1
For the filling
3 cups
7
½ cup
caster sugar (scant)
1 teaspoon
grated Nutmeg
Preparation

Kitchen utensils

1 Peeler, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Wok, 1 Wooden spoon

Preparation steps

1.
For the pastry: put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the sugar and egg yolk and mix to a dough. If it is too stiff add a little cold water. Wrap in cling film and chill for 20 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
3.
Roll out the pastry on a lightly floured surface and cut out rounds using an 11cm|4 1/2" fluted cutter. Press the rounds into the tins.
4.
For the filling: warm the milk in a pan.
5.
Beat together the egg yolks, sugar and vanilla until pale and creamy.
6.
Pour the milk onto the egg yolk mixture and stir well.
7.
Strain through a sieve into a jug, then pour into the pastry cases. Sprinkle with nutmeg.
8.
Bake for 15 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 10-15 minutes until the custard is just set. Cool in the tins for 30 minutes before carefully removing.