How to make a Custard Tart | Dessert Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Place regular flour into a food processor.

Add the zest of one lemon and cold butter.

Pulse several times until the mix forms crumbs.

Alternatively, pinch the butter and flour together by hand, working quickly to keep the butter cold.

Add caster sugar, egg yolks, and a pinch of salt to the mixture.

Pulse until it forms a soft dough.

Lay out cling film on the bench, place the dough in the center, and wrap it tightly.

Chill in the fridge for at least 2 hours.

Dust the surface with flour and roll out the dough to roughly 2 millimeters thick.

Rub butter into the tart tin to help develop a nice crust and prevent sticking.

Roll over the pastry into the tart tin, gently tucking in the sides and edges, allowing for overhang.

Prick the base with a fork to prevent steam from rising.

Place baking paper and pie weights (or rice/dried beans) on top.

Blind bake in a preheated oven at 180 degrees Celsius (350 Fahrenheit) for 8-10 minutes until just golden brown.

Remove and let cool.

In a saucepan over medium heat, pour in heavy cream and bring to a boil.

In a separate bowl, place separated egg yolks and add caster sugar, whisking until pale and creamy.

Slowly add a small amount of boiled cream into the yolks, whisking quickly to temper the yolks.

Gradually incorporate the remaining cream into the yolks.

Strain the mixture through a sieve into a jug to capture any lumpy eggs.

Pour the custard into the tart shell.

Grate fresh nutmeg over the custard, ensuring to use a generous amount.

Egg wash the sides of the pastry for color and flavor.

Place the tart back into the oven at a lower temperature of 130 degrees Celsius (265 Fahrenheit) for 50 minutes until set with a slight wobble.

Remove from the oven and allow to cool.

Chill in the fridge for 1 hour to firm up before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens