Spanish · Dessert
Pine Nut Custard Tart
A Spanish custard tart in miniature form, pairing a crisp short pastry shell with a silky cinnamon-and-lemon-scented egg custard, finished with toasted pine nuts and a trickle of honey. The pine nuts lend a resinous, buttery crunch that plays against the soft set custard beneath.
$1
25 minsPrep
25 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
397Calories
7.2gProtein
26.5gFat
34.1gCarbs
17.2gSugar
1.2gFiber
298mgSodium
193mgChol
12gSat Fat
157mgPotassium
71mgCalcium
1.9mgIron
0.5mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Horchata de Chufa
local
Moscatel de Valencia
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with ice water into a smooth dough.
2
Wrap the dough and chill for 30 minutes before rolling thin and lining two 8cm tartlet tins, trimming the excess and pricking the bases with a fork.
3
Blind bake the pastry cases at 190°C for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold.
4
Whisk whole milk, heavy cream, egg yolk, whole egg, sugar, lemon zest and cinnamon together until smooth to make the custard filling.
5
Pour the custard into the warm tart cases and scatter the toasted pine nuts evenly over the surface.
6
Bake at 170°C for 18-20 minutes until the custard is just set with a slight wobble in the centre.
7
Cool the tarts on a wire rack for 10 minutes, then drizzle each with a little honey before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 5g5g Sugar White
- 8g8g Water, ice cold
- 1g1g Salt
- 55g55g Whole Milk
- 28g28g Heavy Cream
- 22g22g Egg Yolk, beaten
- 15g15g Egg, beaten
- 20g20g Sugar White
- 2g2g Lemon, zested
- 1g1g Cinnamon Ground
- 18g18g Pine Nut, lightly toasted, 1
- 6g6g Honey, 1
