introduction
This delightful Custard Tart features a buttery shortcrust pastry filled with a rich and creamy custard, making it a perfect dessert for any occasion.
The optional lemon zest adds a refreshing hint of citrus, while traditional toppings like pine nuts and powdered sugar elevate the presentation and flavor. Enjoy this classic treat with a cup of tea or coffee!
Ingredients
For the Shortcrust Pastry:
250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg.
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended).
For the Custard Filling:
500ml whole milk
4 egg yolks.
100g sugar
40g cornstarch
1 tsp vanilla extract.
Optional Toppings:
Pine nuts (traditional)
Powdered sugar (for dusting).
Instructions
Prepare the Shortcrust Pastry:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cubed cold butter and rub it into the flour mixture until it resembles coarse crumbs.
Add the egg and lemon zest (if using) to the mixture and combine until a dough forms. Avoid overworking the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Roll Out the Pastry:
On a lightly floured surface, roll out the chilled pastry dough to fit a tart pan (approximately 9 inches in diameter). Carefully transfer the rolled-out pastry to the tart pan, pressing it into the edges. Trim any excess dough.
Blind Bake the Pastry:
Line the pastry with parchment paper and fill it with baking weights or dried beans.
Bake in the preheated oven for about 15 minutes. Remove the weights and parchment, then bake for an additional 5-10 minutes until lightly golden. Allow to cool.
Prepare the Custard Filling:
In a saucepan, heat the milk over medium heat until it is just about to boil.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat.
Assemble the Tart:
Pour the custard filling into the cooled shortcrust pastry shell, smoothing the top with a spatula. If desired, sprinkle pine nuts on top for added texture and flavor.
Bake the Tart:
Bake the assembled tart in the oven for about 25-30 minutes, or until the custard is set and lightly golden on top.
Cool and Serve:
Allow the tart to cool completely before dusting with powdered sugar. Slice and serve as a delightful dessert!
Enjoy this creamy and delicious Custard Tart, perfect for any gathering or as a sweet treat for yourself!
Variations and Storage for Custard Tart
This Custard Tart is wonderfully versatile, allowing for several delicious variations to suit your taste.
For a fruity twist, consider adding fresh or cooked fruits such as berries, peaches, or apples on top of the custard filling before baking.
You can also infuse the custard with different flavors by substituting the vanilla extract with almond extract or adding a splash of citrus juice, such as orange or lemon, for a zesty kick.
For a chocolate version, mix in melted chocolate into the custard filling or use a chocolate shortcrust pastry instead.
Additionally, you can experiment with different nuts, such as slivered almonds or chopped hazelnuts, as toppings for added crunch and flavor.
When it comes to storage, allow the custard tart to cool completely before storing it. You can keep it covered in the refrigerator for up to 3-4 days.
If you want to store it for a longer period, consider freezing the tart.
Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container.
The tart can be frozen for up to 2-3 months. When you’re ready to enjoy it, thaw the tart in the refrigerator overnight.
For the best taste and texture, serve it chilled or at room temperature, and dust with powdered sugar just before serving.
With these variations and storage tips, you can enjoy this delightful custard tart in many different ways!