Baking – Mustard

Burnt custard tarts

The tops should be properly scorched. A pale custard tart is an undercooked one.

The drizzle goes on hot and the cake stays in the tin. Both matter…

No yeast, no proving, no oven. Twenty minutes from cupboard to table.

Olive oil instead of butter, and a low oven for long enough to get…

Nine years of small changes ended here. Crackled top, dense middle, and no cake…

Tall, tangy and worth the extra egg white.

Nutty, caramelised and barely sweet — the tart we make every October.

A slow, wet dough that rewards patience with an open, olive-oil crumb.