About the Custard Tart
Asked on 5 May 2020 by Joe Foxx
Hi Lindsey,
I hope you are well.
Quick question.....I have just made my first ever English Custard Tart. Everything went perfectly, as usual with all of Delia’s recipes, but during the cooking of the custard at the correct temperature my custard developed a ‘skin’ which then became a large bubble. The finished result has a thickish skin like top which is not attached to the perfectly cooked wobbly custard below. I am told it is the nicest custard tart ever eaten, so it doesn’t detract from the finished result.
Keep up your excellent work.
Joe Foxx
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Hello Joe,
We’re all well thank you and hope you are too.
I’m delighted to hear that your custard tart worked so well.
Did you bake it in a fan oven? That may be the cause of the skin and bubble.
Best wishes
Lindsey
Thanks for the prompt reply Lindsey.
I used a conventional heat setting - it is a new Miele oven and I am having to under-time my baking recipes. I suspected it could be a heat issue but just wanted to make sure I hadn’t overlooked anything. Next time I’ll reduce the cooking time a little further, I tried 37 minutes this time.
Many thanks once more for your help.
Best wishes
Joe Foxx