Frumenty custard tart

Name: Frumenty custard tart
Ingredients: Semolina is simply a nib of wheat traditionally leftover from stone milling. Boiled with milk, and enriched with butter and eggs, it makes a superb tart filling. This is good with poached fruit and cream.; For the shortcrust; 125g plain flour; 25g icing sugar; 1 pinch salt; 75g unsalted butter; 1 egg yolk (use the white in the filling); 2 tsp vanilla extract; For the filling; 300ml milk; 25g semolina; 25g unsalted butter; 50g caster sugar; 25g honey; 4 eggs, plus the egg white from above; 25ml dark rum; Grated nutmeg or ground mace

Frumenty custard tart was pinched from <a href="http://www.guardian.co.uk/lifeandstyle/2012/mar/23/hot-cross-buns-recipe-custard-tart" target="_blank">www.guardian.co.uk.</a>

INGREDIENTS

•

Semolina is simply a nib of wheat traditionally leftover from stone milling. Boiled with milk, and enriched with butter and eggs, it makes a superb tart filling. This is good with poached fruit and cream.

•

For the shortcrust

•

125g plain flour

•

25g icing sugar

•

1 pinch salt

•

75g unsalted butter

•

1 egg yolk (use the white in the filling)

•

2 tsp vanilla extract

•

For the filling

•

300ml milk

•

25g semolina

•

25g unsalted butter

•

50g caster sugar

•

25g honey

•

4 eggs, plus the egg white from above

•

25ml dark rum

•

Grated nutmeg or ground mace

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes