Brown sugar custard tart from Sift: The Elements of Great Baking (page 163) by Nicola Lamb

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for panela sugar.

  • Nichill on May 25, 2025

    This was delicious. I, too, undercooked it. My fan oven was 120 Celsius on an oven thermometer, and I measured the custard as being over 78 degrees, but it was still slightly too unset. I won’t trim the pastry before blind-baking next time, and will be more sparing with the egg wash. Now I just need to use up 9 egg whites.

  • nikkiweller on April 24, 2025

    This made a very tasty tart, however mine wasn't cooked for long enough so wasn't set as much as I would have liked. My family inhaled it though so it wasn't a problem - I'd make it again and just cook it for longer!

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