Old Fashioned English Custard Tart
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- Опубликовано: 29 сен 2024
- In this video I show you how we made our English Custard Tarts in the bakery. They are not fancy or complicated, just good old fashioned Custard Tarts.
Recipe Ingredients:
For the Pastry (NOTE: You can use ordinary shortcrust pastry if you wish )
250g Plain Flour
130g Cold Butter
60g White Sugar
1 Medium size Egg
20g Milk
2g / 1/4 tsp Salt
For the Custard
3 Medium Eggs
75g White Sugar
450g/ml Whole Milk
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Your recipes gave me much comfort during the numerous and seemingly endless lockdowns in the last few years. RIP dear Mr. Paul, and thank you for bringing so much joy to us all.
You sir, are not ‘just an ordinary’ anything, you are a very special and much loved man. God bless you.
Now I know why my pastry cracks after taking it out of the fridge! So thanks for the advice… and I love custard tarts so will definitely be making my own soon… Thank you.
That's easily the best egg custard recipe on youtube. Purely because it is what it says it is.
Simple, tasty. Once i find a good recipe, i keep and use it forever. This one is my egg custard one.
Thanks a lot 😊 I've used it in my bakery for 60 years and still make at home for myself,
Thank you for this recipe. I can't wait to try it out soon.
When I was much younger my family were traveling to celebrate Thanksgiving with my maternal grandparents & cousins,. We stopped for lunch at an old hotel that was opened in the 1850's in a little town in Georgia. For dessert I had an old fashioned English custard in a ceramic cup topped with about 1/3" of cranberry gelatin. The tart gelatin went perfectly with the not-too-sweet custard. Custard in the US is always made with vanilla extract and too much sugar for my taste. Most grocery stores never carry cranberry gelatin, and those that did carried small amounts 'seasonally'. But that was BA (Before Amazon). I will be trying this custard recipe once my order of cranberry Jello arrives.
A good friend who divorced long ago, and has no children used to host pot luck dinners for friends who are single snd married without children on Thanksgiving and Christmas. Covid put a stop to that, but she says she is thinking of restarting it this Thanksgiving. A wide variety of good food and plenty of wine make for a wonderful evening. There is a friuendly competition for home made desserts. If this works out well, I'll be taking it to the Thanksgiving feast.
Mr. Paul, I'm making this right now! Can't wait until it's out of the oven and cooled. I grew up in the southern part of the United States where we have custard pie (out of style now). However, when I made one of these US recipes, it didn't taste likely the lovely custard tarts I'd had in Australia or in Hong Kong. They call for additions of heavy cream or butter in the custard. I miss the texture of the English. I've gotten my scale out to measure it your way and can't wait to be re-united with a real English custard tart! Thank you again, sir!
Decades ago, while visiting London, I encountered another Anerican tourist in a Tesco's. She asked me if I had seen any custard tarts.
Turns out we were both fans of "As Time Goes By," and were curious to try the treat that the late Geoffrey Palmer was always popping off to buy.
I'm going to make one in his honor - and to see whether they're all that.
This is how my nana used to make them. They look amazing
What breath of fresh air. Plain, simple, great custard tarts. Thank you.
Glad you enjoyed it Suzanne. Thank you for taking the tome to comment, it's very much appreciated.
What a joy to see some good old proper English custard tarts. Many thanks!
My pleasure, glad you enjoyed the video. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks for doing an authentic dish. Custard tarts are one of my faves. Can’t wait to give it a go.
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you, I love custard tarts ,I,m going to try these .
Still making Mr Paul's recipe's always come out perfect.
Just made this the other day - it really works! I made a bigger one, so blind baking was necessary. The custard isn't too sweet and the pastry is lovely.
Great job Kitty, Many thanks for your feedback and also for taking the time to comment, I really do appreciate that.
I really admire you Mr Paul much love from Nigeria 👌👌👌
Hi, Thanks and lots of love from SPAIN
They taste gorgeous I make them like you but did not know about the twenty minutes rest for the custard stay safe Mr Paul
I loved to pick these tarts up when living in the UK. I wish fellow Americans were as found of these as I am! 😆
Hi Eric, now you can make your own and enjoy one whenever you wish.
I will definately be making this !I've not had a custard tart since I left England in 1980 and they are my favourites.I made your chicken balti pie yesterday,it was a big hit with my bairns,it was the first time I'd ever made hot water pastry too,you explain every thing so well,all the whys and what nots,thank goodness for Mr Paul and his recipes.Hope you are well.😊
Hello Gerry, thanks, I'm doing OK, just got an appointment for another scan on Saturday at 7.30pm (that's what I call a good health service, not private) Thank you for you very kind comment, I really do appreciate it.
@@MrPaulsPantry I hope all goes well with your scan results.😊my daughter has asked me to ask you if you know of a good shepherds pie recipe,she had some when she visited England last year and fell in love with it.😂
I live in Spain and my hubby loves the individual egg custard tarts you buy in Marks and Spencer etc.. I was trying to replicate the pastry, which as you probably know is not a crisp pastry but rather a soft one. What worked for me was using 25g of rice flour and 225 g of plain flour. I don't put sugar in it, I leave it just to the custard.
The problem with shop bought custard tarts is the moisture from the filing permeates the pastry case making it soft. Then there is no contrast between the crispy pastry and the creamy custard which really is the beauty of a home made custard tart. That's the reason we never sold any the next day, made fresh every morning.
@@MrPaulsPantry I can understand that but hubby likes the soft pastry...I'm a keen baker and make everything from Croissants to Christmas cake...
Hi mr Paul
Love your recipes, is it possible that you can tell us the size of the pie tins you use in your demonstration videos please.
Thank you Mr Paul for the information on the pastry and on leaving the custard to rect before using
You are very welcome Sylvia, thanks for the feedback.
Made this many times since I first saw it and delicious every time. Mr Paul is quite right this tart needs no "nonsense" ingredients like cream or vanilla it is a good old fashioned tart which is best prepared exactly as in this recipe
Well said Philip. thanks so much for taking the time to comment.
Hello Mr Paul Pantry,
I watched your video about how to boil and roast potatoes I liked it well done 👏
Thanks for watching
Thanks Paul 😊
My pleasure, thanks for watching
😍😍😍☺️👍👍👍 IV been watching your cooking shows and learning how to cook recipes that my grandmother use to make. Thank you 😊
Thank you so much, I'm please I was able to bring back some happy memories of your Grandmother. Thanks you for watching.
Thank you for the tips ..especially straining the eggs and milk first and then letting it rest..It brought back memories of my childhood and I'm going to make these tomorrow. Again many thanks for sharing your knowledge and your time. It's much appreciated..
You're most welcome Jane, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Such a wonderful tart ❤ the final shot of it cut looks so yummy I bet it tastes delicious 😋 I adore a good simple tasting English custard tart. Thank you Mr Paul 😊
You're most welcome. Thank you for watching and taking the time to comment, it's much appreciated.
Just made this Mr Paul and it turned out absolute spot on , thank you.
Thank you for watching Sharon and for taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
A pleasure listening to you
thank you Ann, I really do appreciate that.
I adore English and I wish I could go to Talceland I love you from Syria
I love you too from Spain. Thank you for watching and taking the time to comment.
So simple and delicious! Thank you for this easy to follow recipe
My Leeds gran would make these for my Liverpool Grampa.
I am not keen on custard tarts from a supermarket as they don't taste the same. Thank you for sharing this.
70 years ago when I was a skinny little kid my gran used to make these for me to feed me up and try to put a little weight on me. She never had to tell me twice to eat up.
Simple, traditional, wholesome food you just can't buy off a shelf.
Hi, I made these in my bakery both in the UK and here in Spain for more than 60 years before my retirement. They were ceratinly one om my best sellers- Thanks for watching.
This Recipe is So So good. This is how I am going to make it from now on. So glad I have found your Channel
That's good to know Elizabeth, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hmmmm I love custard tarts thank you Mr Paul for sharing this lovely recipe well explained happy baking 😊 😁👍🇬🇧
My pleasure 😊
Hi, Mr Paul. I did not know about the tip to rest the custard before baking the tarts. I bet these would be even better with freshly-ground nutmeg! And by the way, I found your video very clear and easy to follow. I've been missing my mum lately and find myself making foods that she taught me to make all those years ago. This was the video I used to refresh my memory. I don't remember if she rested her custard before use or not - and my mean sister has Mum's recipe and won't share!
Hi Lisa, Thank you for watching and for taking the time to post a very interesting comment. You can see more of my old fashioned recipes on my website at: www.Mr-Pauls-Pantry.com Stay safe x
@@MrPaulsPantry
Thank you, Mr Paul, for your quick and kind reply. I have spent some time on your website and enjoyed it very much! By the by, I made these yesterday, and your recipe is just right!
Cheers! x
Hi Lisa. I am so sorry that your sister won't share your mom's recipe. That is spiteful. I can't even imagine my sister doing that to me. Happy Holidays to you, and I hope you get that recipe one day.
@@CindyKinney Thank you, Cindy. My sister is hateful, spiteful, just mean. But, I've long ago stopped minding, really. The way I look at it, she's got to live with herself, eh? I do appreciate your kind comment, and I hope you and your sister always have a wonderful, loving relationship.
🇬🇧❤️ one of my childhood favourites, love a custard tart 😊
Thank you Mr Paul for sharing your knowledge. I gave the recipe a try and it came out perfect! I will be making them again
Thank you.
love this recipe!!! my custard came out amazing
Glad you liked it Oriana. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Can't wait to try this recipe!
Hope you like it! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Looks nice 👍
Thank you! Cheers! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi there, Paul! I’m so excited to find your recipe; no using of cream, just pure milk! (It’s rather difficult to find cream in residential areas of Singapore) Best is that your recipe doesn’t call for 2 different bake temperatures like some does! However, I wonder, if I’m to use a pie pan that’s about 8 inches, does the baking time remain as 25-30 min as those small ones you made??
Thanks for your comment, unfortunately, once you start going to a larger pan you WILL have to blind bake the pastry case. But once the custard is added the baking time is the same. I hope this help. Contact me anytime if you have any other questions. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr Paul we live in the US we made your shortbread it was great.. We were wondering if you can put the US measurement for the recipes.We have to look up on line each time to try and get proper measures and heat. If you could put these in for us Yanks that would really be helpful!!! We have really enjoyed your videos.. God bless you..
Sorry Jennifer, your system of measuring is the most inaccurate there is. Treat yourself to a digital scale (around $10) grams are the same the world over and the most accurate.
@@MrPaulsPantry thank you I shell look into the scale..
Hello Mr Paul.thanks for the fine receipt.My question, are your oven temperatures shown without fan?.thank you
Hi Shel. I never use a fan so all my recipes are for a non-fan bake. I did used to put both but with many ovens performing differently it caused a lot of confusion. I hope you're keeping safe and well.
@@MrPaulsPantry Thank you for the info.Hope your doing well and keeping healthy.
Hi Mr Paul, what would happen if I put more eggs than you have said in your recipe, again, these where beautiful when I first cooked them. Stay safe and keep well
You'll finish up with something like a very bad quiche.
Hi Paul what kind of milk are you using?
Gday Mr Paul
Leila/Bernadette here
I’m going to make these and was wondering when made do they get kept in the fridge or counter to cool and then fridge later?
Can’t wait to make these your amazing 😊
Hi, they're best eaten at room temperature, store in fridge when cooled. Don't keep them too long or the moisture from the filling will migrate into the pastry making it soft.
These turned out brilliantly and a big favourite in our house now thank you very much. By the way the pastry is divine 😊
Getting tart out onr it's cooled out from baking tin ?
Hi, Mr.Paul. First, I'm sorry for my abc skills because I am a foreigner.. I have a few questions, still I haven't tried this recipe yet. So, should I have these tarts in cold? and I have a tart shaped (like flower, frills thing) ceramic dish, so can I use it instead of the tart pan? This dish's diameter is about 15 cm long and it is kind of spagetti dish I think. I'm so excited for trying your lovely tart. L&P!
thank you for watching, Sorry but a ceramic dish will not give you a good result. Yes, it's eaten either cold or at room temperature,
Can you make this in an air fryer?
❤
hi can i leave out the egg white and just use the yolks for the custard, and what about cornstarch or potatoe starch would that help
I've been a traditional High Street Baker for 60 years, these are my everyday recipes. I'm not one of these so called celebrity chefs who change things just for the sake of it, Sorry. Experiment and let me know the outcome.
@@MrPaulsPantry thanks i shall follow your recipe the weekend regards
Paul why do you use milk and not water for pastry. I am curious to know why?
I only use milk in the sweet pastry as it give a nice rich flavour. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I made one slightly larger one using this recipe and I thought I’d better blind bake the pastry, I was careful not to overtake it because I was anxious not to burn the edge of the pastry case once I put the custard in, unfortunately the edges did burn, how can I rectify this next time?
How did you blind bake the pastry case, how long did you bake it and what did you line it with?
Hello, couple of Q's. Is the oven temp for a fan assisted oven? How many tarts does the recipe make for those wee tins? roughly what size are the tins? cos i'll need to buy some. This is my sister's fav tart and funnily enough we were just talking about custard tarts last week. I'd really like to make her some.
Hi Angela, my tins are 110mm x 35mm. All my recipe temps are for a NON fan oven, I never use a fan oven for cakes and pastries and the recipe is fir two tarts.
@@MrPaulsPantry thank you.
How did you get them out of the tins?
Just tip the tin and they fall out into my hand.
Please can you make a bacon pudding thank you xx
Did you mean mls not grams when you speaking of the liquid measurements? And grams for the dry ones?
Mils and Grams are the same except for a very few exception such as oil. In the bakery we weigh everything including the water.
@@MrPaulsPantry Thanks chef Paul
baking beans... coins are better, they conduct the heat
Sound becomes muffled after pastry is removed from fridge.
Looks amazing! Takes me back to my youth. I'll share my story with you.... During summer out of school in the 70s I would be in the kitchen with my Grandmother. The other kids ran around riding bikes, playing football, doing all kids of stuff. My Grandmother cooked for a large family who worked on a farm so I always wanted to cook something, particularly something baked which I still enjoy. One day I wanted to bake something (1st time) and she had some old cookbooks in a drawer. She said look through them and I did. I picked out something and looking back now I laugh because when I picked something she looked at it and simply said "why don't you find something else that is a little easier to make" lol. So I flipped through and "Egg Custard Pie" sounded good. I'd never had one and she said she had a frozen pie crust in the freezer and I went to work. I think I was about 10 years old. It baked up beautifully and the house smelled amazing with the nutmeg. My Grandfather and the others came in for lunch and I kept on an on about how I made a pie. He said nothing, he wasn't a hard man but he was a bit no-nonsense and I was hyper I made something. After his meal he wanted dessert (this was just normal man of the 70s to be fed a meal a dessert and walk away from the table). He ate it and I asked how it was...he didn't really say too much from what I recall...maybe he grunted in a good way. Well....a few weeks later he was leaving for the fields to work and she asked him "what do you want today?" (meaning food) and as he put on his hat and walked out the door he turned and said "have the kid make another one them pies!" (the egg custard). I love that story and I made them for him from time to time and they were always simple, amazing and they turned out exactly like yours! (minus the real crust, of course). Cook on!
Thank you for sharing your story. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
What a beautiful story! I'm not crying you're crying!
I love that story! Your grandfather sounds just like mine; no-nonsense, plain spoken, but there was love there.
@dreampsi2
I loved your story. What a great relaying of that first afternoon, making your first egg custard pie! I can just picture your grandfather making a half-satisfied grunt, finishing up, and walking back out to the fields to start working again.
You must've been walking on air when he asked for another pie! I am glad it spawned a love of baking in you, working side-by-side with your grandma.
Wonderful story.
Hi Mr Paul, haven’t done much baking recently unfortunately my beautiful and wonderful wife has passed away after nearly 64 years of marriage. Know I won’t to start again and this is one of my favourite tarts
Sadly Mr Paul died in Spain Sept 2023 from pancreatic cancer
I loved his recipes. Lost my second husband to cancer last year.
60yrs old. 7 yrs younger than me.
Grief has no time line. Our loved ones live within us
Get cooking those custard tarts Brian it will help.
Utube has been a lifesaver for me.
Bev from Adelaide Sth Aust
Bev from Adelaide Sth Australia
Yeah, finally a non fuss pots custard tart recipe. Easy to follow and none of that irritating background music other channels use. Carry on Mr Paul!
Glad you liked it, background music is one of my pet hates too. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@redfog42 I agree! I won't subscribe to a channel that includes background music. Too hard to hear what is going on with the verbal instructions, plus, half the time the music is downright annoying!
What an absolute treat to find you Mr. Paul! I've been having mad cravings for some good ole fashioned English food and you are giving me an easy way to satisfy that craving. I'm English living in the States and there is nowhere for 100+ miles that sells anything English! I just watched this today and made it and had a slice and YUUUM!
Thank you.
Welcome aboard Ray. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Welcome to the U.S.! I always wanted to try the English custard tarts. 'As time goes by ' is a favorite U.K. show in the states. Lionel and his custard tarts.lol. it was because of that show I wanted to try them.
A good recipe for Kay's cooking to try.
This is the recipe I've been looking for the last several years. I remember having these as a child but can't find them anywhere. Now I can just make my own. Thank you!
Hope you enjoy them Linda, Thanks for watching
There hundrednds of recipes Linda don’t be so daft
@@nicholasdobson3185 She means she cannot find them where she lives, and couldn't find a recipe matching her memory of the final product. Don't be so daft, Nicholas.
And may God bless you..
I shall always think of Lionel in "As Time Goes By" with his custard tarts 🤣💖✨
@celestealskye1 That was SUCH a great show!
Mr Paul died last year from cancer
That’s why I am here! Watching it right now :)
THANK YOU FOR SHOWING US HOW TO AKE THIS BEAUTIFUL TART. I LIVE IN OHIO, USA. MY AUNT KATE USED TO MAKE THIS TART WHEN I WAS A LITTLE GIRL, IM NOW 70 YRS OLD.
WATCHING THIS VIDEO BROUGHT BACK WONDERFUL MEMORIES TO ME. THANK YOU AND GOD BLESS. IM AM GOING TO MAKE SOME TARTS SOON.
You are so welcome Cathe. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I made this 2 days ago and followed your video exactly as you did/said. This was the most delightful custard tart I’ve ever had. Thank you so much for the recipe and tips. I can’t wait to try your others.
Thank you for watching Wessley and for taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr Paul, I make the custard tarts today and my wife, myself and a neighbour said that they are beautiful, so I said to them, thank Mr Paul for his recipe.
That looks yummy
I do miss him so, R.I.P Mr Paul.
😯
Nothing fancy is exactly what I’m looking for! They look absolutely wonderful.
Hi Janet, thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
yes
My great-great-granny used to make boiled custard I'm going to have to look at the recipe to see the similarities happy cooking
Just like my Nanas, she made huge roasting dish sized custards, for after Sunday lunch. It was my job to beat the egg and milk mixture, while she made the pastry. Best memories
This brings back memories of baking with my Nanna. Thanks for the great recipes.
You're welcome R Farmer. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
We have the same thing in South Africa, but we call it a milk tart and the custard is cooked on the stove top and then added to the pastry, pre baked pastry and set in the fridge to "set".
Thank you for saying that there is no place for vanilla in a custard tart! I have noticed that North Americans seem to add vanilla (or cinnamon) to every single dessert or cake they make! I’ve just made a bread and butter pudding flavoured with nutmeg and I see that all the recipes on RUclips use vanilla. My grandmother would not be pleased!
Awesome!! My husband and I enjoyed "As time goes by" and I have been looking for a recipe for Lionel's custard tarts!! Thank you very much! ☺️🇺🇲
You are so welcome!
Loved that show
Gday Mr Paul
Hope your feeling a little better today and weather is good
I have made these before and followed the recipe they were lovely my problem was always the pastry cracking so this time I watched you did as instructed and pastry worked very well started to crack and I kept shaping round and it was great even the leftover pastry
You are an amazing chef Thank you for all you show
everybody ❤
BLISS! This is exactly like my mother used to make them, even down to the nutmeg.
Is this custard the same as "egg custard" and "deep custard"? My mother used to make a trifle basically:-
Layer of Sherry in a trifle bowl
Swig of sherry from the bottle
Layer of trifle sponges, sliced, with raspberry jam
Swig of sherry from the bottle
Layer of Ratafias
Swig of sherry from the bottle
Make a deep custard, IIRC exactly like yours, but made in a pan (no nutmeg)
Swig of sherry from the bottle
Pour the hot custard into the trifle bowl to within 12-15cm of the rim
Swig of sherry from the bottle whilst the custard cooled
Topped off with a layer of whipped cream
Swig of sherry from the bottle
And finally a sprinkling of hundreds and thousands
Swig of sherry from the bottle
Place in the fridge overnight
All the sherry's gone.
Yes Roger it's the same custard, the only difference when baked in the oven it sets and is slicable, made in the pan it's form when cold but still spoonable. Love the recipe by the way, just one thing, how did she find the fridge!!!
@@MrPaulsPantry She intercepted the fridge as it glided past her, due to the room tilting up and down.
Very nice.....being a retired baker myself, I am thinking about doing a bit of home baking. I have recently come across a baker's suppliers for ingredients and equipment here where I live in the Philippines, so that has given me the incentive to do some baking. Nice channel, good recipes - delivered in a calm, knowledgeable manner.
Sounds great, I wish you well and hope you'll keep us updated. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
That was a lot easier than I imagined. Thanks for the recipe demonstration 🐨
My pleasure 😊
Thank you Paul, so good to see a video without fancy music in the background, I could really concentrate of what you were saying. I will make this today, looks good and thank again. ❤️
Glad you enjoyed it Jackie, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr Paul ,how is your health.
have you recovered,i am praying that you have.Gerald
See my community page for updates
So many things to try and so little time to do it in. I think I'll start with these yummy custard tarts and the toad in the hole today. I thoroughly enjoy your videos. They're clear, easy to follow and no fancy gadgets needed for the most part. Just perfect, thank you for sharing your *trade secrets* with us all.
Thank you for your comment. It was the so called celebrity chefs that got me started after I retired. They make simple trasks and recipes look so complicated, I think it makes them feel important. I realise some of them are experts if their field. One in particular stands out, he certainly knows his stuff about making bread, but when he starts telling people how to make a pork pie, he's a joke.
@@MrPaulsPantry I agree. I wanted to try my hand at making an apple pie from scratch a couple of years ago (I'm not a fan of cooking and don't like it much so avoid it when I can) but decided to give it a try as I was bored one day. I found a cook book that was in the house, not belonging to me, I might add, a famous *woman* cook (not mentioning any names) and I couldn't even find 'apple pie' in the index. Can't remember what she had it listed under so I gave up, hahaha. I then resorted to youtube to find a recipe and gave that up too in the end. The endless ingredients and faffing about with pastry and make sure you use this ingredient and that ingredient etc. Nothing was ever just straight forward. Then I found your channel and have been eager to try a few things. I'll let you know how I get on. Thank you once again.
Don't forget, these days the shop bought pastry is very good indeed, I always keep some in my freezer for emergencies.
@@MrPaulsPantry I tried that the first time and it tasted like sweaty, cheesy socks, lol. Nah, I'll make my own.
Thank you so much for this recipe. My grandmother was from England. She came to America in 1906. She brought with her many wonderful recipes. She would make us custard frequently. Especially when we were sick. She'd sprinkle a little bit of nutmeg on top. I've made it also over the years and oh, the aroma takes me back to my childhood. I'll have to try this wonderful recipe.
Hi Mr. Paul, I hope your health has improved considerably. Many thanks for this, very much appreciated from a Durham Lad here in China!
Haven't seen you in a while. I do hope that you are alright Mr Paul.
When will we see another video. Hope your doing well.
Hi Mr Paul 😊. These tarts look so delicious and you made it so easy to understand the recipe~I most definitely will be making these~Thank you ever so much and have a Lovely Day! 💜🌟
Thanks so much and you have a lovely day too. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Traditional is what I like.
Me too. The simple ones are always the best too, less to go wrong.
I made a bunch of baked desserts for family and neighbors as Christmas presents last year, and your Scottish shortbread was a hit with everybody. Also, your seed cake recipe is one of my personal favorites. Thanks for all the great videos!
YOur very welcome Jake. I always think personal gifts like that are much more fun and also more appreciated. Seed cake is one of my favourites too. Thanks for watching and for your comments.
These were always my favourite as a boy. They were tasty, filling and not too sweet. Perfect! 😋👍
Hey Pete, exactly what Rosa just said,,,,, Yup, Yup, Yup, Perfect!!!
"I could eat one right now" (quote) 😋😋😋
TYFS, Mr Paul
Stay Safe and Well
Mark and Rosa
Hi Pete, because I have to watch the sugar intake, I usually use ordinary shortcrust. Regards to you both.
@@marktoldgardengnome4110 Hi Rosa, Hi Mark, sorry I ate your share to save them going to waste!
@@MrPaulsPantry Wise Man
Miss you Mr. Paul
.."They ALWAYS TASTE like custard" Eh ???
Mr Paul, HOW will this taste like Custard IF there is NO Vanilla added ?????
I love baked custard tarts, it’s hard to find them here in Australia, they make them with custard powder these days ☹️….👍🇦🇺
Made this yesterday and followed your video.
Absolutely lovely, my husband asked for a second slice. Will definitely make this again Thank you
Thanks Susan,
Hi Mr. Paul!
Just to let you know that you are not plain and your food/baking is top notch and delicious!
You're very kind, Thank You. Stay safe.
Thankyou Mr Paul...miss you!! thank goodness your videos are still here tho....
That's proper English "cuisine" there: no flavoring at all. You want to just taste the ingredients, not vanilla, chocolate, lemon, etc.
one of my faves as a child from rathbones or sayers bakery
Long time no see for me Mr Paul anyway another great recipe I love a custard tart. It’s also one of my mum’s favourite afternoon treats. 🎉
Hi Daren, I hope you and your Mum are both in good spirits, I wish yuu both a healthier 2023.and thanks for watching.