Big Boy wrote: ↑Sat May 24, 2025 4:42 pm
Yes, proper sausage rolls
They look good.
[Edit] Off topic, but we're experimenting with egg custard tarts in the air fryer today. I doubt they look anywhere near as good as your sausage rolls though. Egg custard is one of my favourites, but Thai egg custard is made with coconut, which my body rejects. Fingers crossed.
Don’t get me going on egg custard tarts - my grandma made the best ones I’ve ever tasted, but alas she passed away before I got into cooking so no idea what her recipe was!!
Anyway the sausage rolls were good and similar to normal - in fact I cut it into 4 so it was exactly like normal
Big Boy wrote: ↑Sat May 24, 2025 4:42 pm
[Edit] Off topic, but we're experimenting with egg custard tarts in the air fryer today. I doubt they look anywhere near as good as your sausage rolls though. Egg custard is one of my favourites, but Thai egg custard is made with coconut, which my body rejects. Fingers crossed.
Make sure you post the final results! Egg custard tarts are one of my favourite too. Polished off a pack of four last night in my drunken state
I don't trust children. They're here to replace us.
Big Boy wrote: ↑Sat May 24, 2025 4:42 pm
[Edit] Off topic, but we're experimenting with egg custard tarts in the air fryer today. I doubt they look anywhere near as good as your sausage rolls though. Egg custard is one of my favourites, but Thai egg custard is made with coconut, which my body rejects. Fingers crossed.
Make sure you post the final results! Egg custard tarts are one of my favourite too. Polished off a pack of four last night in my drunken state
The evidence that greeted me in the morning
IMG_20250524_121241.jpg (63.1 KiB) Viewed 538 times
Edit: were frozen by the way... Don't worry about the date, I'm gonna be fine
Last edited by Lost on Sat May 24, 2025 6:19 pm, edited 1 time in total.
I don't trust children. They're here to replace us.
The first batch went down a treat (burnt my mouth on the way down mind). Didn't last long enough for a photo - another batch in the air fryer now - will take photo then. Should be in the cooking section really
pharvey wrote: ↑Sat May 24, 2025 6:24 pm
Definitely got the munchies now after seeing those photo's (look very good) and damn you for bringing up egg custard tarts!!
The appearance may put you off, but believe me - delicious. As you may have guessed, I don't profess to be any kind of cook. We didn't have any nutmeg, but I agree, it is an essential.
Bamboo Grove wrote: ↑Sat May 24, 2025 6:24 pm
Portuguese (or Macanese) style custard tarts are a big thing in Macau. I have a few occasionally as the place is full of bakeries.
Do they do the same as Thailand, and use coconut? Just the smell makes me urge.
They are quite plentiful in Thailand, but I can't.
Do they do the same as Thailand, and use coconut? Just the smell makes me urge.
I have no idea of that but I doubt it. As they are supposedly of Portuguese origin, I don't think, they have any coconut in them.
Portuguese egg tarts, or pasteis de nata, are known for their flaky puff pastry shells and custard filling. The key ingredients for the custard include milk, cream, sugar, egg yolks, cornstarch, and vanilla extract. The puff pastry is typically made with flour, butter, water, and salt.
Do they do the same as Thailand, and use coconut? Just the smell makes me urge.
I have no idea of that but I doubt it. As they are supposedly of Portuguese origin, I don't think, they have any coconut in them.
Portuguese egg tarts, or pasteis de nata, are known for their flaky puff pastry shells and custard filling. The key ingredients for the custard include milk, cream, sugar, egg yolks, cornstarch, and vanilla extract. The puff pastry is typically made with flour, butter, water, and salt.
Luxembourg has a large a large community of Portuguese who came here to work in mining and steel in the past and those egg tarts are very popular, every bakery sells them.
I don't want to start polluting every thread with AI slop (nor do you good folk I'm sure) but... I've never made egg custard tarts (BB you're the first person I know that's mentioned they make them themselves). And I was really interested in a recipe and I get bored of the conventional recipe.
So here is 'apparently' the best egg custard tart recipe given to you by David Attenborough.
Let us tread softly, for we are in the presence of culinary greatness.
To craft this masterpiece, gather the following, as carefully as a bowerbird selects its treasures:
For the Pastry:
250g plain flour, sifted, as fine as the sands of a desert dune.
125g unsalted butter, chilled and diced, like fragments of an Arctic glacier.
50g icing sugar, soft as a whisper of wind.
1 large egg yolk, the golden orb of life itself.
2-3 tablespoons ice-cold water, drawn from the purest of springs.
For the Custard:
3 large eggs, plus 2 extra yolks, the essence of richness.
100g caster sugar, crystalline and gleaming.
300ml double cream, as lush as a tropical rainforest.
150ml whole milk, the lifeblood of the tart.
1 teaspoon vanilla bean paste, fragrant as the blossoms of an orchid.
Freshly grated nutmeg, a dusting of spice from distant shores.
The Pastry: A Foundation of Strength
Begin in the cool stillness of your kitchen, where the air hums with anticipation. In a large bowl, combine the flour and icing sugar, then introduce the butter. With fingertips as delicate as a hummingbird’s touch, rub the butter into the flour until the mixture resembles the fine crumbs of an ancient forest floor. Add the egg yolk and a splash of ice-cold water, bringing the dough together with the lightest of hands, lest you disturb its tender structure. Form a disc, wrap it in clingfilm, and let it rest in the refrigerator for 30 minutes, as a lion rests before the hunt.
Preheat your oven to 190°C (375°F), a temperature as warm as the savannah sun. Roll out the chilled dough on a floured surface, thin as a leaf, and line a 23cm tart tin with it. Prick the base gently, like a heron probing the shallows, and chill again for 15 minutes. Line with parchment and baking beans, then blind bake for 15 minutes. Remove the beans, bake for another 5-7 minutes until golden, and set aside, a perfect vessel awaiting its precious cargo.
The Custard: A Silken Heart
Now, we approach the soul of the tart. In a bowl, whisk the eggs, yolks, and caster sugar until they meld into a pale, frothy union. Heat the cream and milk gently in a saucepan, infusing it with vanilla bean paste, until it steams but does not boil—much like the mists rising from a jungle river at dawn. Slowly pour this warm elixir into the egg mixture, whisking constantly to avoid curdling, as a mother bird tends her nest. Strain this silken custard through a sieve, ensuring its purity.
The Union: A Moment of Creation
Pour the custard into the pastry case, filling it nearly to the brim, and grate a whisper of nutmeg over the surface, like stardust scattered across a midnight sky. Lower the oven to 150°C (300°F) and bake for 35-40 minutes, until the custard is just set, wobbling gently in the center like a tranquil lagoon. Should the edges threaten to brown too quickly, shield them with foil, as a canopy protects the forest floor.
The Finale: A Marvel of Restraint
Remove the tart and allow it to cool, its surface gleaming like a polished gem. Serve at room temperature, sliced with the precision of a falcon’s dive. Each bite is a revelation—crisp pastry yielding to creamy custard, a balance of textures and flavors as harmonious as nature itself.
Last edited by Lost on Sat May 24, 2025 11:43 pm, edited 1 time in total.
I don't trust children. They're here to replace us.
Lost wrote: ↑Sat May 24, 2025 11:30 pm
I've never made egg custard tarts (BB you're the first person I know that's mentioned they make them themselves).
Today was my first ever attempt. A few bits and bobs left behind by one of my son's ex-girlfriends. It was either use them, or bin them. I don't like wasting food.
Your recipe is far too clever for this novice chef, although it sounds excellent.
Lost wrote: ↑Sat May 24, 2025 11:30 pm
I've never made egg custard tarts (BB you're the first person I know that's mentioned they make them themselves).
Today was my first ever attempt. A few bits and bobs left behind by one of my son's ex-girlfriends. It was either use them, or bin them. I don't like wasting food.
A success anywho! I'm the same, no food gets thrown away when I'm around!
I don't trust children. They're here to replace us.
