American · Dessert
Buttermilk Custard Tart
A Southern-leaning American custard tart built on a crisp shortcrust shell, filled with a tangy buttermilk custard lightly thickened with egg and cornstarch and perfumed with lemon zest and vanilla. Baked low and slow until just set, it finishes with a dusting of fresh nutmeg for warmth against the custard's tang.
$1
30 minsPrep
35 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
363Calories
7.5gProtein
15.4gFat
48.4gCarbs
24.8gSugar
0.9gFiber
353mgSodium
160mgChol
8.5gSat Fat
124mgPotassium
66mgCalcium
1.8mgIron
0.4mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour, a pinch of salt and 1 tsp of the sugar until it resembles coarse breadcrumbs, then bind with iced water into a dough; flatten into a disc, wrap and chill for 30 minutes.
2
Roll the chilled dough thinly and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill again for 15 minutes.
3
Preheat the oven to 200°C (400°F). Line the pastry shells with baking parchment and baking beans and blind-bake for 10 minutes, then remove the beans and bake a further 5 minutes until pale gold and dry to the touch.
4
Reduce the oven to 160°C (325°F). Whisk the buttermilk, egg, egg yolk, remaining sugar, cornstarch, lemon zest and vanilla extract together until smooth and just frothy.
5
Set the warm tart shells on a baking sheet, pour the buttermilk custard into each shell almost to the rim, and carefully transfer to the oven.
6
Bake for 18-20 minutes until the custard is set at the edges but still has a gentle wobble in the centre; the tops should look pale with faint golden freckling.
7
Cool the tarts completely in their tins on a wire rack, then grate fresh nutmeg over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted, base
- 28g28g Butter, cold, cubed, plus extra for tin, base
- 45g45g Sugar White, divided between pastry and filling, sweetener
- 1g1g Salt, seasoning
- 8g8g Water, iced, binder
- 70g70g Buttermilk, room temperature, custard base
- 40g40g Egg, beaten, custard base
- 10g10g Egg Yolk, beaten, custard enrichment
- 5g5g Cornstarch, thickener
- 4g4g Lemon, zested, aromatic
- 3g3g Vanilla Extract, aromatic
- 1g1g Nutmeg, freshly grated, for dusting, garnish, 1
