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Green’s Egg Custard Tart Bundle 394g

Ready to mix Green’s Egg Custard Tart kit – just add milk, water and a little freshly grated nutmeg to create this delicious homemade treat!

Each bundle contains:

1 x 54g Green’s Egg Custard Mix

1 x 350g Green’s Pastry Mix

SKU: 00162 Category:

£2.00

Out of 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; Flavouring.

ALLERGEN ADVICE

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

Pastry Mix – also, may contain oats, egg and milk.

Egg Custard Mix – also, may contain wheat, oats and milk.

Nutrition Information

Pastry Mix

Per 100g

Egg Custard Mix

Per 100g

Energy1776kJ405kJ
424kcal96kcal
Fat19g2.1g
of which saturates8.7g1.3g
Carbohydrate50g15g
of which sugars1.0g15g
Protein7.7g3.6g
Salt0.32g0.12g

Pastry Mix – prepared as per pack instructions without beaten egg.

Egg Custard Mix – prepared as per pack instructions with semi-skimmed milk and without the pastry case.

Good to know

Suitable for Vegetarians

Recipe Suggestion

To 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 then transfer to an oven proof dish, ensuring the pastry covers the sides and base of the dish to create the pastry case.  Bake in the centre of the oven at 190C (175C for a fan oven), Gas Mark 5 for 22 – 25 minutes until golden.

For a sweet pastry, add a couple of tablespoons of sugar before the water.

Any left-over pastry can be wrapped in clingfilm and stored in the freezer for 1 month.

To Prepare the Egg Custard

Empty the egg custard mix into a large saucepan. Add 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.  If using, add a little sprinkle of nutmeg to taste.

Keep refrigerated and eat within two days.

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