So it’s happening.
I’m feeling all homely, constantly tidying and putting everything I find on the worktop in the bin, much to Mr. GTMHTC’s dismay.
Anyway, I believe this is what they call the nesting period.
I’m 32 weeks pregnant and have this need to create the perfect home environment.
Yes, you’ll find me me in my kitchen in a frilly apron (which does nothing for my bump) just baking something delicious and comforting in between my many emotional and unnecessary outbursts.
So, in order to feel sane, prepared and all together a bit more “me”, what did I do?
I whipped up one of Grandma’s infamous custard tarts obviously.
For when everything else seems to be happening too quickly around you, there is only one thing to do.
Bake.
Egg custard
The classics are the best because when they are done well, the simple taste of sugary, eggy custard sat in the most wonderful buttery pastry could solve world problems.
This is a recipe that is so easy to do and every girl should know how to construct a good old custard tart.
Oven: Gas mark 6/180 in electric fan.
Pastry:
10 oz plain flour
8 oz butter, cold and cubed
Half a cup of cold water
Pinch of salt
Rub the flour, salt and butter together until in a crumb like texture.
Add in the water little by little and bring together in to a ball. You may not need all the water.
Place on a lightly floured surface, bring together again in to a smooth ball and cling film. Leave in the fridge for 20 minutes.
Once cooled, roll out gently on a lightly floured surface and place in your tart tin. Make sure to carefully press down on the base so no air bubbles get underneath.
I only had an 8 inch round tin available to me at this point so had some pastry and egg mix left over.
Chop off the excess pastry, freeze for another time and place a sheet of baking paper filled with dried beans in on to the pastry.
Cook for 10 – 15 minutes.
Filling:
4 large eggs whisked
1 pint of full fat milk
4 oz sugar
Half a vanilla pod
Half a teaspoon of nutmeg
Warm the milk first and then whisk in the sugar.
Scrape the vanilla seeds from the pod, add in to the milk and pour in to the eggs.
Whisk together.
Remove the dried beans and pour in to the pastry case. Sprinkle the nutmeg on top.
The next part is…tricky, especially with a huge mound on your belly, messing with your balance.
Ever so slowly (unless you some kind of custard pro), place your tart in the oven.
The point is to try and not let any mix spill over the sides because you don’t want it under the pastry.
Once you’ve successfully got it in there, you can relax and let it bake for 20-30 minutes.
You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.
No matter what mood you’re in be it down to hormones or you’re generally just feeling stretched, a bit of home baking is a cure for almost anything.
I love thinking about my little old Grandma years ago just baking trays of tarts because it not only made her happy, but made us smile too…
Why not:
Pair with some summer fruits for a sunny afternoon treat?
Or use the leftover mix for a sweet French toast style dessert topped with ice-cream?
Emily Ashworth 