tag:blogger.com,1999:blog-16479026.post113699300381826877..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Custard TartsAnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-16479026.post-24993683004019467692015-05-01T06:11:47.159+01:002015-05-01T06:11:47.159+01:00I'm in Denver, CO (U.S.A.) & would love to...I'm in Denver, CO (U.S.A.) & would love to know if there is someone I can write to, in hopes of finding the BOXED version of Custard Tarts. The type I've seen appear to be a packaged version that Lionel is addicted to on "As Time Goes By".<br /><br />Does anyone know of a retail &/or brand name that I could try please? <br /><br />E-Mail me please @ LEO1WOLF@MSN.COM <br /><br />Thank you very kindly! <br /><br />-Lone Wolf-Lone Wolfnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-47621235807380230882013-02-18T17:34:33.751+00:002013-02-18T17:34:33.751+00:00This is a really good read for me. Must agree that...This is a really good read for me. Must agree that you are one of the coolest blogger I ever saw.giving to charityhttp://www.sympathy.org.uknoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-428851589562847232012-07-10T12:38:19.408+01:002012-07-10T12:38:19.408+01:00Useful info. Hope to see more good posts in the fu...Useful info. Hope to see more good posts in the future.article submission servicehttp://www.bluefiber.co.uk/article-submission-service.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-54066787424473588372012-05-24T12:23:24.846+01:002012-05-24T12:23:24.846+01:00What a great post, thanks for sharing this with us...What a great post, thanks for sharing this with us!Katehttp://www.simplycanvasart.co.uk/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-8202911682344120692012-05-04T13:59:01.312+01:002012-05-04T13:59:01.312+01:00Everything is better with a strong cup of coffee!Everything is better with a strong cup of coffee!Carlhttp://www.the-canvas-art-shop.co.uknoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-82045884175380495652012-05-03T11:45:07.749+01:002012-05-03T11:45:07.749+01:00These sound great - custard tarts in Britain are s...These sound great - custard tarts in Britain are so boring!canvas arthttp://www.infusionart.co.uknoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-49022740741521513862012-04-05T11:10:56.253+01:002012-04-05T11:10:56.253+01:00What a great post, these look delicious. Thank you...What a great post, these look delicious. Thank you for sharing them with us!banksy canvashttp://www.simplycanvasart.co.uk/category/banksy-canvas-278.aspxnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-8411481820250465362012-02-28T09:11:24.490+00:002012-02-28T09:11:24.490+00:00I am an Asian speaking english and we have a tradi...I am an Asian speaking english and we have a traditional dish called melktert or milktart. Essentially custard, made with milk not cream so it is not as rich, in a pastry shell covered with cinnamon.Kim Dotcomhttp://www.kimdotcom.co.cc/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-20922177557858005172012-02-28T09:08:48.939+00:002012-02-28T09:08:48.939+00:00I love learning about the history of baking, espec...I love learning about the history of baking, especailly first thing in the morning.<br /><br />Your blog is exceptionaiPad 3http://www.ipad3indonesia.co.cc/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-69870269648363410252012-02-26T02:48:34.358+00:002012-02-26T02:48:34.358+00:00I'm just glad I Googled and found this particu...I'm just glad I Googled and found this particular recipe. I like custard very much and have always been intrigued by Lionel Hardcastle's love of them. Are there no packaged custard tarts made in Britain?blogger bontanghttp://www.bloggerbontang.com/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-11642750893970519282010-09-20T01:51:28.649+01:002010-09-20T01:51:28.649+01:00I'm just glad I Googled and found this particu...I'm just glad I Googled and found this particular recipe. I like custard very much and have always been intrigued by Lionel Hardcastle's love of them. Are there no packaged custard tarts made in Britain?Happy Older Hippie Woman!https://www.blogger.com/profile/09489521353892498457noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-22208325446924447412010-02-23T17:16:44.233+00:002010-02-23T17:16:44.233+00:00This comment has been removed by the author.Seth Armstronghttps://www.blogger.com/profile/14184295447592437645noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-59422102229077452972008-07-13T14:43:00.000+01:002008-07-13T14:43:00.000+01:00I happened on your site when I entered 'custard ta...I happened on your site when I entered 'custard tart' on Google. After watching the British comedy 'As Time Goes By' and hearing Lionel be teased about his fondness for custard tarts, I though I'd find out what they are. Your recipe sounds quite good and I'll probably try making them.<BR/>I also like reading the comments section and learning about the history and similarities between cultures. I only went abroad once and that was to Lisbon which had so many wonderful pastries and desserts that it was impossible to taste them all. I remember that a very small shop had rice puddings which were made special by the addition of cinnamon sprinkled on top in designs. They were so simple yet so attractive.<BR/>Also, when I went to Cape Cod and visited a Portuguese bakery, they made either a pastry or bread made with sweet potatoes. It was delicious and if anyone is willing to share that recipe, I'd be very grateful.<BR/>Thank you for such an interesting site.SusanVZhttps://www.blogger.com/profile/06974223919550737581noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1148940121833075032006-05-29T23:02:00.000+01:002006-05-29T23:02:00.000+01:00This looks like a great recipe. Actually, there's ...This looks like a great recipe. Actually, there's another <A HREF="http://www.deliciousdays.com/archives/2005/03/23/pasteis-de-nata-or-can-i-be-a-cupcake-please-immb-13/" REL="nofollow">website</A> with the same recipe you might like to take a look at. I also how you write a bit about the history or each of your recipes. I hope to try them soon!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1143042384320144462006-03-22T15:46:00.000+00:002006-03-22T15:46:00.000+00:00I was reading your post about pasteis de belem, th...I was reading your post about pasteis de belem, they are realy good... I´m from Portugal and I have in evora a conventual pastry and everybody said that ours "pasteis de nata conventuais" are better then pasteis de belem, we also have "pao de rala", sweet brown bread distingued with a first price, and many others conventual cakes.<BR/>Do you think if it is possible to send some samples to any pastry in Englang that import and sell conventual pastry?<BR/>Thanks, your blog is great. :) sorry any mistake.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1140814369951337572006-02-24T20:52:00.000+00:002006-02-24T20:52:00.000+00:00hi anna, back from austria, you're making me drool...hi anna, back from austria, you're making me drool with another sweet i discovered while travelling portugal... i couldn't get enough of the delicious pasteis do nata and have been looking for a good recipe ever since!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1140802440123428812006-02-24T17:34:00.000+00:002006-02-24T17:34:00.000+00:00Hello Pille, Charity and Jacqueline,Thanks for you...Hello Pille, Charity and Jacqueline,<BR/><BR/>Thanks for your comments. It seems that custard tarts are quite a hit with food bloggers. It is interesting to hear how different countries and cultures have their own recipes for them. Maybe one fine day with lots of eggs in the house, it would be good to try some of them side by side. Or maybe I should go on a custard tart shopping/eating trip around London patisseries (hmm, that IS a good idea).AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1140533743624619452006-02-21T14:55:00.000+00:002006-02-21T14:55:00.000+00:00I can't believe it - I am totally obsessed with th...I can't believe it - I am totally obsessed with these custard tarts (ate one only last week in a cafe after a trip to the Science Museum). . .<BR/><BR/>I also have a thing about 'creme patissiere' (can't spell it, sorry), partly because my mother died without imparting the recipe for her custard (which, needless to say I had spent my childhood helping her make) the ingredients of which were only three: egg yolks (she used to make meringue with the whites), sugar and milk; I have tried many times to make it, but each time experience some kind of culinary disaster :-(<BR/><BR/>this is but the second time I have checked out your blog (last time was one of your first posts last year) and here you are discussing my favourite edible items<BR/><BR/>your photos are wonderful, your recipes seem delicious, your writing perfect<BR/><BR/>what a brilliant blog! thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1140407970732309232006-02-20T03:59:00.000+00:002006-02-20T03:59:00.000+00:00The Chinese also have something similar; however, ...The Chinese also have something similar; however, it's not as rich. It's a popular Hong Kong dim sum dish. I'm sure it originates from the Portuguese as Macau was their colony at one time. By the way, I love your history tidbits.Dippershttps://www.blogger.com/profile/10673614035375889052noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1139435982525702922006-02-08T21:59:00.000+00:002006-02-08T21:59:00.000+00:00Hi Anna - I looked up my pasteis de nata recipe ea...Hi Anna - I looked up my pasteis de nata recipe earlier today, and plan to make them coming weekend - what a coincidence to come across your story on the same day:)<BR/>I fell in love with those pastries in Portugal a few years ago (have tried the "original" ones in Belem as well), and made them couple of time since. Thanks for providing such a nice history of the pastries!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1139423242026786112006-02-08T18:27:00.000+00:002006-02-08T18:27:00.000+00:00Hello Ludovic, glad you like the site. I used to ...Hello Ludovic, glad you like the site. I used to work in Richmond, so I will be interested in checking out your Blog too.<BR/><BR/>Hi Celia,<BR/><BR/>I really wish I could help you! I have no idea why the top of the tart is so dark, unless it is simply that the tart is cooked until the top scorches - the Portuguese tarts have quite a dark top to them. The tart would not need to be cooked in a bain marie or similar, unless anyone else knows of a cooking method which uses this. The custard mixture will set within the tart case without drying out. I have had a good look through likely recipe books, and I can't find a recipe for a French egg/custard tart. I think that custard is something different in France to how we think of it in the UK, so perhaps the tart goes under a very different name? Sorry Celia you will have to try someone more knowledgeable! Let me know if you find a recipe! ;)AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1139322214028262992006-02-07T14:23:00.000+00:002006-02-07T14:23:00.000+00:00Hi Anna, my antennae must have guided me to your b...Hi Anna, my antennae must have guided me to your blog because I was just thinking of a custard tart that I saw in several motorway pit stops in France. I was just wondering if you have a recipe or even just tips how to make it. It's a regular sized tart (pre-baked shell) with a filling very similar to creme caramel but a little bit firmer (maybe more milk than eggs?). But what intrigued me more is that the top is very dark brown (almost black). The taste is really gorgeous. And it's also very similar to something in the Philippines we call egg pie. The question is, how was it baked? In a baine-marie? Maybe not coz the base will get soggy. Somebody told me that the dark surface is from a thin film of eggwhites - don't know if it's true. It's been a puzzle to me for so long I was wondering if you have any clue to all this?<BR/>Btw, I have a picture of it here:<BR/><BR/>http://desarapen.blogspot.com/2005/06/swiss-food.html<BR/><BR/>It's in the foreground of the 1st picture. Thanks Anna. :)celia kusinerahttps://www.blogger.com/profile/03950123615427721012noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1139234949655175492006-02-06T14:09:00.000+00:002006-02-06T14:09:00.000+00:00Great blog, I've added you to my Blogolist!I'm als...Great blog, I've added you to my Blogolist!<BR/><BR/>I'm also posting on food (and more) here:<BR/><BR/><A HREF="http://richmondtransits.blogspot.com/" REL="nofollow">Richmond transits</A>idiomatichttps://www.blogger.com/profile/05027989944440647349noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1139214114150245992006-02-06T08:21:00.000+00:002006-02-06T08:21:00.000+00:00Stephni, thanks for the information on melktert. ...Stephni, thanks for the information on melktert. I have to admire your grandmother's style! We can buy ready made custards here which are almost worthy of eating by themselves as a dessert.<BR/><BR/>Shuna, thank you for your comments. I really enjoy researching the background to dishes, and it is great to know that other people find it of interest too.AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1138903420106868042006-02-02T18:03:00.000+00:002006-02-02T18:03:00.000+00:00This is a beautiful informative piece and I thank ...This is a beautiful informative piece and I thank you for it. I love learning about the history of baking, especailly first thing in the morning. <BR/><BR/>Your blog is exceptional.shuna fish lydonhttps://www.blogger.com/profile/01206832269005038626noreply@blogger.com