Snap, Sizzle & Cook

Sharing my love of food

Jewish custard tart

If this was my own recipe, I probably would have named it “impress your mother-in-law tart”.  In my personal opinion it is a challenging cake to bake (it took me 3 hours) with 6 to 7 layers of biscuit base which have to be the exact dimensions or you’ll end up with a lop-sided layered cake.  Each layer is filled with a creamy custard filling which needs to be the prescribed consistency for the biscuit layers to stack correctly on top of eachother.  If the custard is too runny, your cake won’t work.

If this cake is so complex, then why did I bother baking it you might be asking yourself; well firstly it was visually appealing to me, secondly, I love a challenge and thirdly I love milk tart which is really what this cake is and because I’ve already blogged a milktart (recipe here), this cake was the next step up in my milktart making skills.

The original recipe is found in the April 2013 edition of Home magazine

Makes:  1 tart (10-12 portions)
Preparation time:  1 Hour
Oven temperature:  180 degrees Celsius
Baking time:  about 25 minutes

Cake Layers
800ml cake flour
20ml baking powder
Pinch of salt
500ml castor sugar
350g butter
4 eggs beaten

Filling
1 litre milk (plus 100ml extra)
Seeds of 1 vanilla pod
200ml sugar
Pinch of salt
3 eggs
100ml flour
100ml cornflour

Method for filling:
Heat the litre of milk, vanilla seeds, sugar and salt together until just below boiling point.  Beat the eggs then add the flour, cornflour and extra milk.  Whist in the hot milk and pour everything back into the saucepan.  Stirring continuously, heat the filling over low heat until thick, then leave to cool completely.

Prepare the cake layers:
Sieve the flour, baking powder and salt together.  Add the sugar and mix through.  Rub the butter into the dry ingredients with your fingertips.  Add the eggs and mix to form a soft dough.  If the dough is too sticky, add more flour.  Divide the dough into six equal portions – weigh for accuracy.  Cover and refrigerate for 30 minutes.
Roll the dough out onto a piece of baking paper and place a 20cm springform baking tin base on top of the dough.  Using a knife, cut out the rolled dough and remove left over pieces.  You should be left with a neat 20cm round of dough.  Leave on the baking paper and repeat the process with the remaining 5 pieces of dough that you refrigerated.  You can stack each layer of dough (leaving each piece on their baking paper) on top of each other and bake together in a preheated oven for 20 -25 minutes or until golden.
Leave to cool and carefully lift each layer from the paper with a spatula.  They’re crisp and therefore prone to breaking.  With a piping bag, divide the filling equally between each pastry layer leaving a bit of a border or the filling will spill over when you stack them.  Stack the layers carefully, cover the cake and refrigerate preferably for a day before serving which will make cutting easier.

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