HI GEOFF... YES MARKUS I REMEMBER THIS recipe it is the best recipe. My ultimate favourite custard tart thanks for doing it for us try,, because you ways explain everything really well. Raining here this morning and really windy again.. Hope you are well Geoff take care 💋💫🤗
Hi Henrietta. This is a lovely tart, though I had to work hard during my test to get the pastry baked properly. I am guessing that Marcus' oven operated entirely differently.
Geoff, you are a scientist cooking cakes... you already have so much experience that a 2 or 3 minutes difference in baking makes for a much better result. You are our recipe translator for our domestic level.... little tips make us succeed
Hello Geoff what a lovely recipe thank you for all your hard work you are famous in my house as the most reliable baker out there the recipe's are always so well explained and are guaranteed to be the best and tastiest . My recipe book is growing bigger filled with your delightful baking ❤❤❤
I really appreciate the care you take in presenting recipe amendments that make them work better for home kitchens. And the end result always looks phenomenal. I adore custard tarts, I might need to try making this soon!
Hi Newt. Thanks very much. I hope you enjoy it if you do try it. Of course you could always use your own recipe for the crust, if that would make things easier.
Hi Geoff, I’ve missed you!……it’s feels like ages since I could sit and watch one of your brilliant tutorials and this one isn’t any different, brilliant……hoping to make this tomorrow……I’ve got a lot of your videos to catch up on as soon as I’m able, I haven’t forgotten you, I’ll be back with a vengeance as soon as I’m able……I can’t tell you how much I learn from you, all these little tips you give us (I no I’ve mentioned this before and will many times in the future for new subscribers to know about) like the internal temperature of the custard and the blind baking aspect etc, it just helps me so much and it really sets you apart from other bakers who don’t give as much detail and instructions, I just love that about you because it’s making me such a better baker and I thank you for it…..really hope all is well and look forward to catching up on your tutorials, having a quick look at the thumbnails I can’t wait!…..thanks Geoff ……love Jan xx❤xx
Hi Jan. It's good to see you back watching the videos. I loved this custard tart and will make it again in the New Year. I am glad you find my videos helpful. Today I am making a sort of Christmas recipe, that will go online on Wednesday, I hope. It is a variation on Itallian Sbriciolata, a crumb or crumble cake, which is actually a pastry. The variation is the use of mincemeat, which is so popular at Christmas. A nice variation too on mince pies, since so rolling out etc, but with all the same flavours.
Thank you Geoff! Just took it out of the oven.....Perhaps I made a mistake by subbing condensed milk??? The custard popped up ...like quiche does ...very high. I tried to see in the video if you had the same issue???? Will let you know if it flattens out!
@@geoffsbakingblog Hello Geoff! No, I did not use whole egg ....but followed your recipe except for subbing condensed milk instead of cream .....Glad to hear yours did not rise up! Mine has a presentation problem ...after rising up so high ...left a lip around the trim. The taste is great!
@@houndjog As long as it tasted good, that's the main thing. I just had another thought. Did you reduce the oven temperature to 130C/264F for baking? Baking at 170C/340F which was the original temp could cause the filling to rise. Although I mentioned to do that in the video I see I didn't put that instruction in my written recipe, so I have done that now.
@@geoffsbakingblog BINGO! No, I did not reduce the temperature! I will try this again ...using the same condensed milk I hoarded during our lies time.. Loved how your custard looked! Crust turned out great!
