custard tart

simple, creamy, glossy and delicate at the same time.

pastry

200g flour

40g icing sugar

20g almond flour

pinch of salt

125g cold butter, cubed

1 egg yolk

2 tbsp cold water

custard

500g whipping cream

9 egg yolks

140g sugar

1 tsp vanilla extract

pinch of ground nutmeg

you’ll need a 7-8inch tart tin.

pastry

combine the flour, sugar, almond flour, and salt in a large bowl, using your fingertips rub the butter into the flour to create a breadcrumb texture. stir in the egg yolk and cold water, it should form a dryish dough but still come together. shape the dough into a disc, wrap in cling film, refrigerate for 30 minutes. (it will hydrate in the fridge)

preheat the oven to 350F.

on a lightly floured surface, roll the pastry out to about a 10-15 inch circle, then press the pastry into the tart tin, trim off any overhang. put a large piece of parchment paper into the tart tin then, fill it with baking beans (dried chickpeas, rice, dried beans whatever you have), blind bake the pastry for 10-15 minutes, there shouldn’t be much colour. set aside.

drop the oven to 300F.

custard

in a saucepan, bring the cream to just a boil, whisk together the egg yolks, sugar, vanilla in a bowl until slightly pale.

slowly stream the hot cream into the egg bowl, whisking the whole time.

pour the custard into the pastry shell, skim off any foam, sprinkle with ground nutmeg.

bake for 40-60 minutes. to tell when it’s done you’re looking for a wobble it shouldn’t be a ripple wobble more jelly-like. let cool to room temp, then place in the fridge to cool:)