This is one of my favorite recipes. A perfect recipe to be enjoyed on its own or paired with some rhubarb compote. I love to eat this tart just as it cools from the oven while the custard is still a little warm, it just melts in your mouth!!
140g Cold unsalted butter diced
200g Plain flour
50g Ground almonds
100g Caster sugar
1 egg (1 extra egg for egg wash)
Custard tart filling
250ml Double cream
1 Vanilla pod (seeds only) or 5g vanilla paste
10 Egg yolks
100g Caster sugar
To make the sweet pastry, place the sugar, butter, almonds, and flour into a bowl, either in a mixer with the paddle attachment or with your fingers rub the ingredients together to create a fine crumb. Add the egg and gently bring together to form a dough. Wrap in cling film and chill for at least 1 hour before using. This can be stored in the fridge for up to 2 days after the day it is made.
For the tart case, preheat the oven to 180c. Grease a 20cm fluted tart case with butter or grease spray, roll of the sweet pastry until 0.5cm thick. Line the tart case being sure to push into the corners and each of the flutes on the case. Leave 1 cm overhanging the case, this will ensure the pastry does not shrink. Place in the freezer to harden for 10mins. Line the case with baking paper or cling film and fill with baking beans, blind bake @ 180c for 20-30mins. This timing will vary depending on the oven. Once the edge of the tart case is golden remove the baking beans and bake until the tart case has an even dark golden colour. Remove from the oven and take the additional egg, gently whisk and brush the inside of the tart case, place back in the oven for 2mins to seal. Remove from the oven and leave to cool. Once fully cooled, take a fine grater and grate the overhang of the tart case to create an even finish.
For the custard filling, preheat the oven to 120c. Place the cream, milk & vanilla into a pan and place over a medium heat (if you would like to flavour with the nutmeg and lemon you would add at this stage). While the cream mix is heating whisk the egg yolks and sugar in a bowl, once the cream starts to simmer remove from the heat, add one ladle of the hot mixture to the eggs mixture whisking well, repeat this step 2 more times. This will help bring up the temperature of the eggs slowly, if you add them straight to the cream they will scramble. Now add the egg mixture back to the pan with the cream whisking well. Pass into a cold jug and leave to sit for 2min. There will be some froth on the top of the custard mix, using a spoon remove and discard. There may be some finer bubbles on top of the custard, you can use a blowtorch to remove these. Place the start case in the center of the oven ( Try and get the case as level as possible) Now gently pour the custard mix into the tart case filling all the way to the rim on the case. Bake @ 120c for 15-20mins. Keep checking back as the baking time will vary depending on the oven. The tart is ready when the custard is set but still has a nice wobble. Remove from the oven and leave to cool at room temperature, if you chill in the fridge the tart will split. I like to serve the tart at room temperature, this gives you a crunchy base with a silky smooth melt in your mouth custard….