Additional information
| Weight | 500 g |
|---|---|
| Dimensions | 136 × 39 × 180 cm |
Green’s Egg Custard Tart Bundle 394g
£2.00
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!
This bundle has been selected to give you the basics to make an Egg Custard Tart. You will receive in your delivery:
1 x 54g Green’s Egg Custard Mix
1 x 350g Green’s Pastry Mix
Simply follow the back of pack instructions to make up the pastry, then follow the egg custard instructions and fill your pastry case. Set in the fridge and enjoy!
g
118 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; 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 |
|
| Energy | 1776kJ | 405kJ |
| 424kcal | 96kcal | |
| Fat | 19g | 2.1g |
| of which saturates | 8.7g | 1.3g |
| Carbohydrate | 50g | 15g |
| of which sugars | 1.0g | 15g |
| Protein | 7.7g | 3.6g |
| Salt | 0.32g | 0.12g |
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.
