Dan Lepard's Bay Custart Tart ( Dan Lepard)

Very delicious tart, infused with bay leaves. The recipe uses a deep muffin tray which delivers eight tarts. Please refer to original link for instructions.
For mine, I made it into four tarts on four pie dish of  3.5cm deep, 7.5cm round (base) pie tins. With a litte extra crust I made two mini jam tarts.

These tarts are really nice especially when it has been chilled.


Recipe from Dan Lepard (the Guardian)
Ingredients 
125g plain flour
75g castor sugar
75g soft unsalted butter ( I cut them into small cubes and freeze them for an hour)
 5 egg yolks plus 1 large egg
1 tbsp lemon juice
1 tbsp (15ml) iced water
300ml whole milk
1 and 1/2 tbsp (10g) cornflour
3 bay leaves, crushed
Nutmeg, for grating

pastry rolled between wraps, invert the dish, cut the pastry a llitle slightly larger size than the dish.
press gently into the pocket.

blind bake, to cook through the pastry

Blind bake twice altogether

Preparing for the bay custart...
sugar, milk, cornflour and bay leaves, bring it to boil and infuse for 15 minutes

strain out the leaves..

fill in the pastry...

dust with nutmeg...ready to get baked

Methods ( with modifications)
Pour in flour and 25g sugar into your food processor. Pulse to mix well.
Add in the butter, pulse until butter turned to lima bean size.
In a jug, beat in the lemon juice, 1 tbsp iced water and one yolk. Gradually pour in the liquid through the feeding tube while you continue to pulse to mix.  As soon as it comes as a rough dough, it's done. Using your hands, gather the dough and wrap in a cling wrap. Chill for 30 minutes.


Sit the dough between two cling wraps, roll it out to 0.3cm thick, cut into a little slightly larger than the pie dish.
Press the rounds gently into the pockets of the pie dish, place a foil on top of the dish and weigh down with baking beans. Place tins on a baking tray.
Bake at preheated oven of 200C for 10 minutes.
Remove from the oven and let it cool a bit for 2 to 3 minutes.
Gently remove the foil and beans and send it back to the oven for 5 minutes bake.
Remove from the oven and let cool completely.

Reduce oven to 160C from now.
In a saucepan, whisk in the milk, cornflour and 50g sugar.
Add in the bay leaves, bring to boil and leave to infuse for 15 minutes.
Beat with the whole egg and four yolks, strain out the leaves and fill the pie dishs.
Dust with nutmeg and bake at preheated oven of 160C for 35 minutes until just set.
Cool completely. Serve.