Custard Tart Makes 12 Tarts
Recipes: Almond pastry, crème brulee, crystallised almonds
Other Ingredients: Icing sugar
You will also need: twelve 8cm diameter by 2mm deep tart moulds
375g Unsalted butter
155g Icing sugar
170g Ground almonds
500g Soft flour
- Sieve all the dry ingredients.
- Roughly chop the unsalted butter. Place in a machine bowl.
- Add the icing sugar and beat together until light in texture and in colour.
- Mix in the ground almonds and salt. Beat in well.
- Beat the eggs and gradually beat into the mixture.
- Add the flour, mix in. Ensure the mixture is smooth and a homogeneous mass.
- Place the pastry onto a floured tray, wrap in cling film and rest in the refrigerator for at least one hour before use.
250ml whipping cream
250ml double cream
1 vanilla pod split lengthways
1g nutmeg (grated)
120g egg yolks (about 6 eggs)
100g caster sugar
- Put the whipping and double cream in a saucepan. Scrape the seeds from the split vanilla pod into the pan. Add the grated nutmeg and bring to the boil.
- In a mixing bowl, whisk together the egg yolks and caster sugar. Mix until light in colour.
- Mix the boiled, infused cream into the egg yolk and sugar mixture and mix until the mixture is smooth.
- Pass the custard through a fine sieve. cover and allow to cool. Cover and store in the fridge until ready to use.
250g almond batons (lightly roasted)
100g caster sugar
- Put the almonds in a saucepan and lightly warm on the stove.
- At the same time, put the sugar and water in another saucepan and cook to 118°C (244°F).
- Pour the cooked sugar onto the almonds and mix well.
- Place the pan onto the stove and, stirring continuously, cook over a medium heat until the sugar crystallizes.
- Remove from the heat, spread and separate out the almonds on a non-stick baking mat. Leave to cool.
- Prepare the almond pastry. Allow to rest for one hour.
- Next, prepare the crème brulee mixture and prepare the crystallised almonds.
- Remove the prepared pastry from the fridge, roll out to 3mm thick and line the tartlet cases. Rest for 30 minutes in the fridge.
- Preheat the oven 180’C. Remove the tartlet cases from the fridge and blind bake them for 12-15, remove the baking beans and return the tarts to the oven for a further 6-8 minutes.
- Turn the oven temperature down to 140’C
- Place the crème brulee mixture into a pouring jug and fill each tart. Cook in the oven for 12-15 minutes, until the crème brulee mixture has just set. Remove from the oven and leave to cool.
- To finish, place a cluster of crystallised almonds onto the centre of each tart and dust the edges of each tart with icing sugar.
Best served the same day