Cardamom Custard Tart
Gordon Ramsay's family fare cook book challenge day 46:
*Cardamom Custard Tart
I am in love with custard tart. From last week's custard lemon tart to this week's cardamom custard tart, these eggy tasting soft wedges of heaven will make a bad day to a relaxed one and a good day to have a soft cushion to lay on, they work good as a massages.
I even learned alot from making this tart:
Lessone one: When Gordon say a Flute tart pan , he means a Flute tart pan. The F is not there for signature decoration. I used a cheese cake style tart pan, and it did not end well. The edges collapsed inward once the dough was heated and become soft.
lessen two: Do not try to do anything fancy before knowing how the thing actually works. I tried to do the professional looking waving edge for the pie. It looked good before I put the tart shell into the oven. when the shell was out of the oven though, the edges looked like dried august maple leaves-- curled up and leaning towards all directions. However do not let me frustrate you, it is actually easy with the Flute pan: http://www.finecooking.com/item/11729/video-how-to-make-decorative-pie-crust-edges
Lesson three: Gordon probably has a better oven then you do. The time he said on the recipe to brown the tart shell was never enough for me. he said 15m blind baking plus 5m shell baking will get you a brown tart shell. It never did the trick for me with this amount of time, it took me at least 12m to get the shell start to yellow. And trust me, you do not want to rush this step, eating a raw dough like shell is like chewing rubber with tasty flavor, it makes you thinking all the ifs--, if I bake this just 5m longer, it will be so good and crispy....
The time you open the oven when the time is up, it smelled like custard pie heaven despite my tart ends up with a humble looking edge. As you can see, I am a experienced eater but not a very experienced cook. However these lessons I got today will make the next one closer to a perfect one.
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