Custard tart
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 | It has been suggested that Egg tart be merged into this article. (Discuss) Proposed since February 2011. |
| It has been suggested that Pastel de nata be merged into this article. (Discuss) Proposed since February 2011. |
| Custard tart | |
|---|---|
| Pastry | |
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| Main ingredient(s): | |
| Pastry crust, egg custard | |
| Recipes at Wikibooks: | |
 Custard tart | |
| Media at Wikimedia Commons: | |
 Custard tart |
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[hide]History[edit]
The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie.[1] Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys".[2]Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today.[3] Tarts could also be prepared with almond milk during times of fasting such as Lent, though this was rather expensive and would have been popular only with the comparatively wealthy.[4] Often, savoury ingredients such as minced pork or beef marrow were also added (the combining of sweet and savoury ingredients was more common in medieval England), but unlike a modern quiche the custard filling itself was invariably sweet.[2]
Modern versions[edit]
Britain and Commonwealth[edit]
Custard tarts have long been a favourite pastry in Britain and the Commonwealth. They are often called egg custard tarts or simply egg custards to distinguish the egg-based filling from the commonly served cornflour-based custards. They are sold in supermarkets and bakeries throughout the UK.[citation needed]In Britain, the custard tart is regarded as a classic British dish, and as such a version by Marcus Wareing was selected on the BBC television program Great British Menu as the final course of a banquet to celebrate the Queen's 80th birthday.[5]
Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added. Other versions may have some fresh fruit, such as rhubarb cooked into the filling.[6][dead link] Versions topped with elaborate arrangements of fruit show the influence of French pâtisserie.
Australia[edit]
The custard tart in Australia is legendary among cyclists as a reward for ascending a particularly steep mountain pass. It is simply called the Custard Tart.No fruit, jam or decoration may be added. A light sprinkle of nutmeg[7] [8] is mandatory.
Hong Kong[edit]
Main article: egg tart
Custard tarts are popular in Hong KongFrance[edit]
Portugal and Lusosphere[edit]
Main article: Pastel de nata
Custard tarts are popular in the Lusosphere.Romania[edit]
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Middle East, Turkey, Pakistan, India, Srilanka and the Southern United States) where unrefrigerated fresh milk sours quickly,[1] as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.[2]
Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide.
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Traditional buttermilk[edit]
Originally, buttermilk was the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life.[3] However, in establishments that used cream separators, the cream was hardly acidic at all.
On the Indian subcontinent, the term "buttermilk" refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Indo-Pakistani households but rarely found in western countries.[2] In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar and/or salt, asafoetida, and curry leaves is a must-have in daily food while also given at stalls in festival times.
Health benefits[edit]
Buttermilk prepared in traditional way is considered beneficial to health as it contains probiotic microbes and is sometimes referred to as "Grandma's probiotic".[1] It is also soothing to stomach and skin.[1] The fat content of buttermilk is far lower than milk or curd as fat is removed during churning. The probiotic nature of buttermilk is beneficial to the gut and improves immunity when taken regularly.[4] One cup of whole milk contains 157 calories and 8.9 grams of fat whereas one cup of buttermilk contains 99 calories and 2.2 grams of fat.[5] Buttermilk contains vitamins, potassium, calcium, and traces of phosporous.[4] In countries like India, it is a favourite traditional drink during summer as it is soothing to the stomach and alleviates minor stomach upsets.[4] In India, flavoring ingredients like asafoetida, coriander leaves, ginger, currey leaves and sea salt are mixed with buttermilk to enhance its digestion-aiding properties.[4]
Cultured buttermilk[edit]
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of Streptococcus lactis plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk.[2]
Condensed buttermilk and dried buttermilk have increased in importance in the food industry.[6] Buttermilk solids are used in ice cream manufacture,[7] as well as being added to pancake mixes. Adding specific strains of bacteria to pasteurized milk allows more consistent production.
In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was known as natural or ordinary buttermilk.[8]
Acidified buttermilk[edit]
Acidified buttermilk is a related product made by adding a food-grade acid (such as lemon juice) to milk.[9] It can be produced by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking. In the process which is used to produce paneer such acidification is done in the presence of heat.
Powdered buttermilk[edit]
Like powdered milk, buttermilk is available in a dried powder form. This stores well at room temperature and is usually used in baked goods.
See also[edit]
See also: Alivenci
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