![]() Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together.Ĭulture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. We are proud that, for more than a decade, millions like you have trusted our award-winning recommendations by people who deeply understand what makes certain places and communities so special. You just have to get the custard to the right consistency.Since you are here, we would like to share our vision for the future of travel - and the direction Culture Trip is moving in.Ĭulture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful - and this is still in our DNA today. Making PETs isn’t difficult once you understand the science behind the tarts. when there’s a press review! How to stop the custard from sinking as it cools down so that the top stays level? Again by stabilizing it with cornflour. Lord Stow’s, the gold standard, are picture perfect only some of the time, i.e. Your tarts will be perfect only if the custard is not too thick and not too thin.Įven store-bought tarts may have a sunken top. Boiling custard bubbles furiously and spills out out its shell. If the custard is really very watery, it boils when it’s heated in the oven. If the consistency is slightly too thin, the custard allows too much sugar to separate when baked, turning the pastry soggy. If the consistency is too thick, the custard turns into scrambled eggs when it’s baked. ![]() How? With cornflour.Ĭornflour stabilizes the custard, and reduces the amount of sugar separated.Īctivating the binding quality of cornflour requires the custard mixture to be heated to the right consistency. ![]() How to tackle the problem? By controlling the amount of sugar that separates from the custard mixture. Some of it may sink to the bottom of the tart and turn the pastry soggy. Separated sugar’s a good thing except not all of it finds its way up if there’s a lot. It then bubbles up to the top, giving the custard its shiny look. The shine is due to melted sugar which separates from the custard mixture when heated. The surface of the custard filling is shiny. That’s why it’s burnt when the pastry and sugar aren’t. Milk proteins, OTOH, brown at a much lower temperature. At that temperature, puff pastry would turn black too. But sugar, or rather sucrose, turns black only when it hits at least 210☌. No film means no burn marks even at 250☌, at least not before the pastry’s burnt.Ī lot of people think PETs’ burnt splodges are bits of caramelized sugar. Not enough milk means no film because there isn’t enough protein. Why? Because it’s this film that’s burnt, not sugar or custard. ![]() The custard has to form the protein film. Milk forms a film of protein when heated. There must also be enough milk in the custard mixture. High heat isn’t the only condition for creating burn marks. That’s why Portuguese egg tarts are made with puff pastry, which needs a high temperature to puff up. At that temperature, shortcrust pastry would be incinerated. Portuguese egg tarts must be baked in a very hot oven, at about 250☌, to get their signature burn marks.
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