Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
---|---|---|---|---|---|
Whole recipe | 580 RDI=220 % | 2,880 RDI=270 % | 2,430 RDI=370 % | 3,810 RDI=190 % | 15,930 RDI: 190 % |
Per 100 g | 50 RDI=20 % | 260 RDI=30 % | 220 RDI=30 % | 350 RDI=20 % | 1,450 RDI: 20 % |
You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Crusty pistachio, almond and apricot flan, Verbena flan, Black sesame flan, Caramelized pear custard tart, ... See them all 9
You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Deep leek and potato quiche, Rata-tart, Potimarron and Parmesan tart, Leek and Mimolette tart, ... See them all 15
Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)
The 23 comments already posted on this recipe
No, instead you can use vanilla powder or extract.
No, it's not necessary, but you should absolutely use a cold custard to put in the pastry, otherwise it will melt the pastry and make a sad result.
Carry on Els! you will succeed, I'm sure...
I'm hoping you might read this before I attempt the tart tomorrow... Have made the pastry and will line the tin with it. Do you need to blind bake the pastry before adding the custard? I am nervous of having a soggy bottom pastry!
Thank you!
2) bottom preferably
2 questions, is your over a fan oven? Just working out if it needs to be 180 if fan.
Lastly, top shelf or bottom?
Cheers for easy instructions.
This recipe comes close but the French just seem to be on another level with their patisseries.
I think cornflour in the US is called cornstarch and caster sugar is midway between granulated and the very fine sugar that you'd use for icing cakes. If I haven't got caster sugar in the cupboard, I give it a quick whizz in a blender or liquidizer - just to break down the grains a little.
I look forward to trying out your recipe - thank you !
To try to help you I can say that caster sugar, is powdered white sugar, the same you can put in your coffee in restaurants, and corn flour is a very very fine and white powder, frequently buy on trademark "Maizena" in Europe.