This recipe taken from


Custard cream (difficult) Edit

Custard cream (easier) Edit


  1. Work the flour with water and salt, make a ball, cut it in the shape of a cross until its middle.
  2. Pull the 4 sides outwards (forming a 4 point star), place the margarine in the centre and grab the points upwards;.
  3. With a pastry roller extend the mixture till up to 40x15 cm, fold 1x3 (simple fold) wait 10 minutes and fold again, fold 1x4 (book fold) wait 10 minutes.
  4. Extend the mixture until it gets a thickness of about 4 mm, sprinkle with water in all its extension.
  5. Roll it like a tort and with a diameter of about 4 cm, cut it in round slices 1 cm thick and place them in the containers, wait 10 minutes.
  6. Wet your thumb with water, press the centre of the round slice and push the mixture to the top of the container.
  7. The containers we mean are those of the same size as custard tarts we buy in pastry shops.

Custard cream (difficult) Edit

  1. To prepare the sugar syrup: 1 kg sugar, ½ liter boiling water.
  2. Dissolve the flour and the corn flour in part of the milk, approx. 1 dl, boil the remaining of the milk.
  3. Pour it over the four and mix energetically so that it does not crumble.
  4. Add the sugar syrup bit by bit, always stirring.
  5. Add the yolks and the egg.
  6. Cook at approx. 350°F for about 8 minutes, not more.

Custard cream (easier) Edit

  1. Heat the milk together with the bit of margarine.
  2. In a dry container mix the flour with the sugar and the salt.
  3. When the milk starts boiling add the mixture, stirring energetically.
  4. Take it out of the heat and let it cool a bit, add the yolks and the egg; mix a bit of vanilla or lemon.
  5. Cook in oven at 290°F - 300°F for 8 minutes.
  6. Not more or the filling will come out of the pastries.

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