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 teaspoon salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Special equipment needed:
- 9-inch tart pan with removable bottom
- Pie weights or dried beans for blind baking
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to 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, trimming any excess dough.
5. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans and bake for 15 minutes.
6. Remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is lightly golden brown.
7. In a medium saucepan, heat the heavy cream, milk, sugar, and vanilla extract over medium heat until the sugar has dissolved.
8. In a separate mixing bowl, whisk the eggs until smooth. Slowly pour the hot cream mixture into the eggs, whisking constantly.
9. Pour the custard mixture into the pre-baked tart crust and bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
10. Allow the tart to cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 33g
Protein: 6g
Sodium: 95mg
Sugar: 17g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Vanilla extract can be substituted with almond extract or lemon zest.
Variations:
- Add sliced fresh fruit, such as strawberries or peaches, to the top of the custard before baking.
- Sprinkle cinnamon or nutmeg on top of the custard before baking.
- Make a chocolate custard by adding 1/2 cup of cocoa powder to the custard mixture.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Blind baking the crust before adding the custard will prevent it from becoming soggy.
- To prevent the custard from cracking, avoid overbaking it. The center should still be slightly jiggly when you remove it from the oven.
Storage instructions:
Store the custard tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the custard tart in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the custard tart on a decorative platter or cake stand. Dust the top with powdered sugar or cocoa powder.
Garnishes:
Garnish the tart with fresh berries or whipped cream.
Pairings:
Serve the custard tart with a cup of coffee or tea.
Suggested side dishes:
The custard tart can be served as a dessert on its own or with a side of vanilla ice cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until it comes together.
- If the custard is overbaked, it may crack or become rubbery.
- If the custard is underbaked, it may be runny or not set properly.
Food safety advice:
Make sure to refrigerate the custard tart promptly after serving to prevent bacterial growth.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The custard tart has a creamy, sweet, and slightly eggy flavor.
Serving suggestions:
Serve the custard tart as a dessert after a dinner party or as a special treat for a holiday meal.
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Region: British