Cream (Tarte à la crème)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
paste
custard filling
serving
Instructions (11)
  1. Mix 4/5lb. fine flour with 2oz. caster sugar.
  2. Beat 4oz. of fresh butter to a cream.
  3. Work one whole egg into the butter mixture.
  4. Work the butter and egg mixture into the flour and sugar.
  5. Flour a round tart tin with straight sides.
  6. Line the tin with the paste, pinching up the edges well.
  7. Pour into the lined tin a rather thick custard made with half a pint thick cream, three whole eggs, 4oz. of sugar, and a little vanilla or any other flavouring preferred.
  8. Bake this half an hour in a quick oven.
  9. Serve hot or cold, sprinkled with “hundreds and thousands” or with vanilla sugar.
  10. If served cold, cut the cake into wedge-shaped pieces from the centre.
  11. Be careful when baking this cake to ensure due bottom heat, or the paste will be heavy.
Original Text · last edited 4 days ago
Cream (Tarte à la crème). —Mix ⅘lb. fine flour with 2oz. caster sugar; now beat 4oz. of fresh butter to a cream, and work in one whole egg, then work this into the flour and sugar. Have ready a round tart tin, with straight sides, flour it, and line it with this paste (a fleur ring would do), pinching up the edges well. Now pour into this a rather thick custard made with half a pint thick cream, three whole eggs, 4oz. of sugar, and a little vanilla or any other flavouring preferred. Bake this half an hour in a quick oven, and serve hot or cold, sprinkled with “hundreds and thousands” or with vanilla sugar. If served cold, cut the cake into wedge-shaped pieces from the centre. Be careful when baking this cake to ensure due bottom heat, or the paste will be heavy.
Notes
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