Damson custard tartlets (2024)

FAQs

How long do custard tarts last? ›

Because the tarts are made from eggs, cream and milk, it's important to store any leftovers in the fridge, where they can be kept for up to three days. That said, these tarts are at their peak when they're served fresh, still warm from the oven.

If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip.

When baked the custard tart will still have a jelly like wobble when gently moved. That is fine as it will firm up completely as it cools. Overbaked your custard will be rubbery and may even crack.

They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!

You can keep your tarts fresh in the refrigerator for up to 3 days, but they're best served at room temperature.

Carefully pour your filling into your cooled (or slightly warm) tart shell and bake in the oven for 35-40 minutes, or until the filling has set. To test, gently jiggle the tart pan- if the centre of the tart jiggles slightly, the tart is done.

This often happens as a result of overheating your liquid. But while curdled custard may seem like a lost cause, it doesn't have to be. There are a few ways to redeem and even salvage custards that have scrambled. That's right bakers, you can exhale.

Prebake your crust

Prebaking provides insurance against soggy bottoms during a low and slow bake, which custard pies demand.” A preheated baking stone helps your pies brown on the bottom.

But for pastries with custard and other fillings, it is recommended that you store them in the fridge if you are not consuming them within 12 hours. If you are planning to keep any pastry for longer, make sure you pop them in the freezer so that the freshness does not get compromised.

What is the difference between custard tart and flan? ›

A dichotomy exists between custard tart and flan. The former needs to be baked slowly at a low temperature, so you end up with custard tart and not scrambled egg. French flan has a distinctive blackened top, which I achieve by ensuring the custard-filled tart is baked from very cold, when it goes in the hot oven.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.

The custard tarts can be frozen in storage for a full year and once thawed, have a refrigerated shelf life of 3 days.

The shelf life of custard depends on various factors, including the ingredients used, storage conditions, and whether it has been cooked or not. In general, homemade custard, whether baked or stovetop, should be refrigerated promptly and consumed within 2 to 4 days for optimal quality and safety.

But for pastries with custard and other fillings, it is recommended that you store them in the fridge if you are not consuming them within 12 hours. If you are planning to keep any pastry for longer, make sure you pop them in the freezer so that the freshness does not get compromised.

Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days in the fridge. If you keep them at room temperature remember they will only keep for about a day or 2 depending on how warm your home is. To freeze, place them in an airtight freezer container.

Fresh custard, if refrigerated properly and kept in an airtight container, typically lasts for about 3-4 days. Always check for signs of spoilage like sour smell or an off taste before consumption and discard if any are present.