WHAT YOU NEED

Shortcrust Pastry. Alternatively, you can use EOI Ready-to-use Shortcrust Shells

GROUP 1
G/ML    INGREDIENTS
450       Eggs
900       Caster sugar
8           Egg yellow colour

GROUP 2
G/ML    INGREDIENTS
1800     EOI Gilt or EOI Pride

GROUP 3
G/ML    INGREDIENTS
2700     Soft flour
40         baking powder
24         Salt

Custilla Filling

GROUP 1
G/ML    INGREDIENTS
1000     Eggs
3000     Water
1200     EOI Custilla

To make the shortcrust pastry

TOTAL WEIGHT: 5922G – this quantity and weight is suitable for a 20 litre bowl.
Place Group 1 into a mixer. Use the dough hook and mix to dissolve castor sugar.
Add Group 2 ingredients to Group 1 and mix until margarine is broken up.
Add Group 3 to Groups 1 and 2 and mix to form a smooth clear dough.

To make the Custilla Filling

TOTAL WEIGHT: 5200ML – this quantity and weight is suitable for a 20 litre bowl.

Line tart tins / foils with shortbread.
Add Group 1 ingredients to a mixing bowl. Whisk on low speed for 1 minute and scrape down.
Whisk on high speed for 5 minutes.
Once mixed, pour custard mix into tarts.
Top with nutmeg and bake at 150c for 30-40 minutes, depending on tart size.

Point of importance

Alternatively, EOI Baked 4 inch Ready-to-use pastry shells can be used instead of making your own short crust pastry.

Make up procedure

Fill short crust shells with EOI Custilla and bake at 180° C – 190°C until golden brown.

For more recipes and information, visit EOI