Custard Tart Recipe

Name: Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1/3 cup powdered sugar; 8 tbsp (1 stick) cold butter, chopped; 1 None egg yolk; 2 tbsp apricot jam, warmed and strained; None None Raspberries, to serve; None None FOR THE FILLING; 1 None vanilla bean, halved lengthwise and seeds scraped; 1 cup milk; 3 None eggs; 3/4 cup heavy cream; 2 tbsp granulated sugar; 1/4 tsp ground nutmeg; None None Raspberries, to serve

Servings: persons

1 1/2 cups flour
1/3 cup powdered sugar
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
2 tbsp apricot jam, warmed and strained
None None Raspberries, to serve
None None FOR THE FILLING
1 None vanilla bean, halved lengthwise and seeds scraped
1 cup milk
3 None eggs
3/4 cup heavy cream
2 tbsp granulated sugar
1/4 tsp ground nutmeg
None None Raspberries, to serve

1
Sift flour and powdered sugar into a large bowl. Add butter; rub with fingertips, until mixture resembles breadcrumbs. Add yolk and stir to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap; refrigerate 30 mins.
2
Meanwhile, preheat the oven to 400u00b0F. Lightly grease a 9-inch round tart pan with removable bottom. Place on a baking pan.
3
Roll out pastry out between 2 sheets of parchment paper to a 11-inch round. Press into prepared pan, trimming edges. Refrigerate 15 mins.
4
Line pastry with parchment paper and filling with dried beans, rice or pie weights. Bake 10 mins. Remove paper and filling; bake a further 5 mins. Cool crust slightly. Brush with jam. Reduce oven temperature to 350u00b0F.
5
For the filling, halve vanilla bean lengthwise and scrape seeds from center into a bowl. Discard beans. Add milk, eggs, cream and sugar to bowl; whisk until combined. Pour mixture into tart crust.
6
Bake 25-30 mins, or until just set. Sift nutmeg over top. Place tart on a wire rack to cool. Refrigerate at least 2 hours. Serve topped with raspberries.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups flour, 1/3 cup powdered sugar, 8 tbsp (1 stick) cold butter, chopped, 1 None egg yolk, and more.

Yes, Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Custard Tart

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