tag:blogger.com,1999:blog-2652909958001968335.post2438766060032465750..comments2024-03-10T10:42:45.804+02:00Comments on Scrumptious South Africa: Simply Amazing Magic Custard Tart Jane-Annehttp://www.blogger.com/profile/05286066902484367496noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2652909958001968335.post-71946172724021515392014-05-04T10:56:32.848+02:002014-05-04T10:56:32.848+02:00This, along with all the other recipes on your blo...This, along with all the other recipes on your blog which I've just discovered, looks delicious and fascinating. I'm in the UK and I have a query. Does 'cake flour' mean: self-raising flour, with raising agents added, used for cakes, scones, sponges etc; or plain flour without raising agents, used for pastry?Sweetsweepnoreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-88226291181540691562013-10-13T01:52:42.094+02:002013-10-13T01:52:42.094+02:00I baked this tonight and I can only state that thi...I baked this tonight and I can only state that this is a "Simply AMAZING Magic Custard Tart"! People, drop whatever you are doing and go make this tart!<br /><br />I have not read through all comments but I can well imagine that someone did not have this tart come out the way they imagined. There could be a host of reasons for that. In my humble experience it is mostly down to two things:<br />- oven temperature is a tad off (that WILL ruin most anything when it gets to baking)<br />- EXACT measurements were not followed (that will ruin almost all, let's face it).<br /><br />I cannot emphasize this enough: baking is a fairly exact undertaking. When the recipe states "125g flour", don't go all "oh, yes, dump an amount I THINK is somewhere remotely in the region of 125g, oops, looks more like 375, well, the oven/universe will be forgiving". No, the universe will give you a firm backhander across that smarmy face of yours and ruin that chiffon cake, exactly as it should. Measure, and measure EXACTLY. This is not a Friday night leftovers-in-the-fridge stew.<br /><br />Allow me a third reason why things could go wrong:<br />- variability in natural products. Not every type of flour is the same, not every egg (especially when you have several eggs in a recipe) adds up to the right amount.<br /><br />The secret is in making the same recipe time and time again, over and over and over, till you get a feel for it: only then you get what the Germans aptly call "fingerspitzengefuhl", loosely translated as "finger tip feeling", i.e. the kind of feeling one intuitively gets from lots of experience. <br /><br />Now go make this gorgeous tart! <br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-86553899371814050532013-09-30T11:22:05.516+02:002013-09-30T11:22:05.516+02:00I tried this out yesterday, worked out so well! I&...I tried this out yesterday, worked out so well! I'll definitely be making it again but next time I'll cook it a bit less - I cooked it for the full 60 mins and found the custard a little too firm for my taste. Loved the taste that the lemon zest added!Anonymoushttps://www.blogger.com/profile/00940373690504443526noreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-12096513188406646552013-09-25T16:26:38.456+02:002013-09-25T16:26:38.456+02:00Hi Niki! I'm really sorry to hear that. I don...Hi Niki! I'm really sorry to hear that. I don't know the answer. I've now made this five times, and haven't had a fail. There are so many variables when it comes to a formula like this... the freshness of the eggs, the temperature of the oven. I'm very vexed that it didn't work for you so I am going to try it one more time and come back to you. Kind regards, Jane-AnneJane-Annehttps://www.blogger.com/profile/05286066902484367496noreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-67682737033024305632013-09-23T21:51:50.648+02:002013-09-23T21:51:50.648+02:00This does look good, and I like your skewered mark...This does look good, and I like your skewered markings on top. Will have to try it and see how it goes down with the family. Can picture it with berries once our strawberries and youngberries get going.Kithttp://food-and-family.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-57991471890206604002013-09-23T16:40:08.808+02:002013-09-23T16:40:08.808+02:00That looks delicious, checkout my latest post at
...That looks delicious, checkout my latest post at <br />http://togetherfornature.blogspot.com/2013/09/vultures-and-traditional-medicine.html<br />don't be shy to leave a comment and like us on facebookbloggerhttps://www.blogger.com/profile/16072060763763380643noreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-59914022513162841032013-09-20T12:19:49.241+02:002013-09-20T12:19:49.241+02:00What did I do wrong? Followed the recipe to the le...What did I do wrong? Followed the recipe to the letter but got a very firm custard base welded to the well buttered ceramic dish, a layer of very runny custard and a nice but very thin sponge topping. I have a feeling that the bain Marie didn't help here! It's tasty for sure but the recipe didn't work for me and looked nothing like the picture! Nikihttps://www.blogger.com/profile/14562127471437429892noreply@blogger.comtag:blogger.com,1999:blog-2652909958001968335.post-56662012666700392372013-09-20T07:42:15.350+02:002013-09-20T07:42:15.350+02:00I have seen this recipe doing the rounds on blogs,...I have seen this recipe doing the rounds on blogs, it always looks so good.<br />Might treat the troops this weekend.Homemade Heavenhttps://www.blogger.com/profile/14057023477235437450noreply@blogger.com