Green’s Complete Egg Custard Kit 404g

£1.75

This complete kit from Green’s gives a helping hand to make a delicious home baked Egg Custard Tart.

Each kit contains:

1x 350g Pastry Mix

1 x 54g Egg Custard Mix

10 in stock

Ingredients

PASTRY MIX
Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Salt.

EGG CUSTARD MIX
Sugar, Whole Egg Powder (11%), Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colour: Annatto Norbixin; Flavouring.

ALLERGEN ADVICE
For allergens, including cereals containing gluten, see ingredients in bold.

Also, may contain wheat, oats, milk, tree nuts and peanuts.

Nutrition Information

 

PASTRY

Per 100g

EGG CUSTARD

Per 100g

Energy 1776kJ 405kJ
424kcal 96kcal
Fat 19g 2.1g
of which saturates 8.7g 1.3g
Carbohydrate 504g 15g
of which sugars 1.0g 15g
Protein 7.7g 3.6g
Salt 0.32g 0.12g

Prepared as per pack instructions without beaten egg for the pastry, and with semi-skimmed milk for the egg custard.

Good to Know

Suitable for Vegetarians

Store in a cool, dry place.

Preparation Instructions

PREPARE THE PASTRY CASE

Empty the contents of the sachet into a mixing bowl and add 100ml (7 tablespoons) of cold water.

Mix together with a fork to form a dough.  If the mix is too dry, carefully add a little extra water drop by drop.

Roll out on a lightly floured surface and line an oven proof dish / dishes and pre-bake the pastry.  Times and temperatures will depending upon the size of dish.

Once cooked, remove from oven and allow to cool completely.

PREPARE THE EGG CUSTARD FILLING

Empty the egg custard mix into a large saucepan. Add 568ml (1 pint) of milk gradually and heat.  Stir continuously until the liquid begins to boil. Boil for 1 minute.

Pour the egg custard into the prepared pastry case and allow to cool. Refrigerate for one hour to set and then sprinkle with nutmeg (if required) before serving.

Keep refrigerated and eat within two days.

TIPS:

  • If not using the pastry immediately, wrap in clingfilm and pop in the fridge until ready for use. If not used within 2 days, the pastry dough is suitable for freezing.  Simply wrap tightly in clingfilm and freeze for up to one month.  Ensure thoroughly defrosted before use.
  • For a richer pastry, leave out 30ml of water and replace with an egg yolk.
  • For a sweet pastry, stir 75g of sugar together with the pastry mix, before adding in the water.