Spanish · Dessert
Classic Custard Tart
A pair of individual Spanish-style custard tarts with a crisp, buttery shortcrust shell and a silky lemon-and-cinnamon-infused custard filling baked until barely set with blistered, caramelised spots on top.
$1
30 minsPrep
35 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
366Calories
6.2gProtein
20.6gFat
38.6gCarbs
15gSugar
1.1gFiber
117mgSodium
167mgChol
12gSat Fat
119mgPotassium
79mgCalcium
1.7mgIron
0.4mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Traditional Spanish Hot Chocolate
local
Moscatel de Setúbal
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with iced water into a smooth dough; wrap and chill for 30 minutes.
2
Roll the chilled dough thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill for 15 minutes.
3
Blind bake the tart shells at 200°C (390°F) for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool slightly.
4
Warm the whole milk, heavy cream, lemon zest and cinnamon in a small pan until just steaming, then remove from the heat and set aside to infuse for 5 minutes.
5
Whisk the egg yolks with the sugar and cornstarch in a bowl until pale, then strain the warm milk mixture over the yolks, whisking constantly, and stir in the vanilla extract.
6
Strain the custard through a fine sieve into a jug, then pour into the part-baked tart shells, filling almost to the top.
7
Bake at 190°C (375°F) for 18-20 minutes until the custard is just set with a slight wobble in the centre and the top is blistered with golden-brown spots.
8
Cool the tarts in their tins on a wire rack for 15 minutes, then carefully unmould and cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 5g5g Sugar White
- 10g10g Water, iced
- 80g80g Whole Milk
- 20g20g Heavy Cream
- 22g22g Egg Yolk, beaten
- 20g20g Sugar White
- 4g4g Cornstarch
- 3g3g Lemon, zest only
- 1g1g Cinnamon Ground
- 2g2g Vanilla Extract
