Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 egg yolks
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor or mixing bowl, combine the flour, butter, sugar, and salt. Pulse or mix until the mixture resembles coarse crumbs.
3. Add the egg yolks and mix until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan.
5. In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and eggs until well combined.
6. Pour the custard mixture into the tart shell.
7. Bake the tart for 35-40 minutes, or until the custard is set and the crust is golden brown.
8. Remove the tart from the oven and let it cool to room temperature.
9. Once cooled, remove the tart from the pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 12g
Cholesterol: 170mg
Sodium: 100mg
Total carbohydrates: 28g
Dietary fiber: 0g
Total sugars: 12g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced fruit, such as strawberries or peaches, to the top of the tart before baking.
- Add a sprinkle of cinnamon or nutmeg to the custard mixture for extra flavor.
- Use a graham cracker crust instead of a traditional pastry crust.
Tips and tricks:
- Be sure to chill the butter before using it in the crust to ensure a flaky texture.
- Blind bake the crust for 10-15 minutes before adding the custard to prevent a soggy bottom.
- Use a water bath to prevent the custard from cracking while baking.
Storage instructions:
Store the baked custard egg tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish the tart with fresh berries or a sprinkle of powdered sugar.
Pairings:
Pair the tart with a cup of coffee or tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the custard cracks while baking, reduce the oven temperature and bake for a longer period of time.
- If the crust is too hard, reduce the baking time or brush the crust with a little bit of melted butter before baking.
Food safety advice:
Be sure to refrigerate the tart within 2 hours of baking to prevent bacterial growth.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The tart has a creamy and sweet custard filling with a buttery and flaky crust.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Chinese