Maybe another 5 minutes ?
One for the weber I think as I can easily get that up to 300c
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How about putting them under a very hot grill after the oven?
the pastry is the problem, the custard is really nice.
Think they need a really high heat to crisp the pastry and not turn the custard to scrambled eggs
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Tarts of unknown provenance bought from the Mustard Cafe for £1.70 in that London…
Not too sweet, nice crumbly pastry but with a soggy scroll.
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acieeeeeeed
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Had a Sainsburys one the other day but wasn’t inspired enough to pap it. Insipid filling that felt at a couple of egg yolks short of adequacy.
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You wuz robbed…
TBF they are variable. Our nearest Lidl (Wallingford) does pretty decent ones. The other branch close to where I park in west London is poor.
I had one of these today from my overpriced market stall in town. The pastry was OK, had some bite to it and the right swirly look on the bottom. However the custard was not particularly pleasant - it seemed slightly gelatinous. What are these meant to be like? My favoured approach to custard tarts is that the custard should only just hold together.
It could be me, as I am somewhat gelatophobic - I have to pick out the gelatin in pork pies as it just fucking nasty stuff, and I do remember something at a very fancy restaurant, possibly the Fat Duck actually, that I loudly spat out, to stares of disapproval.
Should I persist with pasteis?
You can’t be a member of the AA and be picky about the contents of pork pies, its just not allowed. All pork pies are glorious no matter how grey the insides are, how indistinguishable the pastry is to cardboard.
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What ? Full of tasty, just wonderful stuff
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Sacreligious Palestine 
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The last Scalford pie order says otherwise.
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The fresher they are the less your gag reflex will have to work
I’m with you mostly.
I think traditionally the reason for the jelly is shelf life.
I am not a great fan of the hard set versions in pies but have been astounded/corrected by lightly set versions in posh restaurants (Read fluid gels)
There’s definitely a spectrum of consistency in the UK. The Sainsbury’s one I had would probably fall into the category of what you had. The better ones aren’t like that and are a little bit more toward a creme brulee consistency, but not as stiff.
British egg custard tarts are a lot lighter and eggier.
Not really pasteis or Bakewells. Gill wanted some coconut tarts she’d seen that had jam ( raspberry) under the coconutty topping. But she couldn’t muster the enthusiasm to actually make them so I did using the very short type pastry that I’ve used in recent mince pies. They taste surprisingly good despite the recipe having come from an Australian baking site.
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