Wednesday, July 21, 2010

Custard and Almond Tart

When I made my first pastry tart and first batch of homemade custard, I knew that I would soon be experimenting with new tart combinations. I baked this for my French group and it was very well recieved. It's relatively quick and very straightforward. The best thing about it is it looks very impressive...and it tastes even better! The almond meal is optional in the pastry, if you don't want it then just omit it.

Ingredients for Pastry

1 cup plain flour
1/4 almond meal (optional)
90g chilled butter, cubed
2 tablespoons icing sugar
2 tablespoons chilled water (or more if needed)

Ingredients for Custard Filling
3 egg yolks
2 tablespoons caster sugar
2 tablespoons cornflour
1 cups milk (skim or full fat milk)
1 - 1 1/2 tsp vanilla essence
flaked almonds

Method
Preheat the oven to 180 degrees (fan-forced). Grease 1 tart tin. Make the pastry by sifting the flour into a bowl. With a wooden spoon mix the butter cubes through the flour until the butter is covered. Transfer to a food processor and slowly, and carefully, process the mixture until it resembles fine breadcrumbs. Alternatively, this step can be done with fingers. Then, mix in the icing sugar and almond meal. Make a well in the centre and add the water. Take a spatula and use a cutting action until the mixture comes together. Add a drop more water if necessary, but ensure its chilled. Roll out the pastry between two sheets of cling film. Line the tin with the pastry, and trim away the excess around the edges. Refridgerate pastry lined tin for 20 minutes. After this, line the tins with baking paper and spread baking beads or uncooked rice evenly over the paper. Bake for 15 minutes, remove the paper and beads/rice and bake for another 15 minutes, or until golden. To make custard, put egg yolks, sugar and cornflour in a bowl and whisk until pale. Heat the milk in a small sauce pan until almost boiling. Remove from heat and gradually add to egg mixture, beating constantly. Strain back into the pan. Stir constantly over low heat until thickens. Remove from heat and add vanilla, stir through. Set aside to cool, with or without plastic cover on top. When custard is cool, spoon and smooth into pastry dish using an icing spatula and sprinkle with flaked almonds. Chill in fridge before serving.

15 comments:

  1. Anytime almond meal can be used...I'm a fan.
    What I honestly did not realize is that it measured into a ratio of 1:4 when substituting with flour. I'll have to look into this further.
    Everyday in my culinary journey...something new is learnt...and today you've been my teacher.

    The tart looks like something I'd pick out of the pastry shop ;o)

    Have a wonderful day,
    Claudia

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  2. What a great tip to add almond flour to the crust! I bet it tastes really good. I could just dive right in!

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  3. @ Foodessa, Thanks for pointing that out, I actually did a typo, I think 1 cup of flour in necssary plus the almond meal.

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  4. This looks delicious! Impressive it is! I'm new here and will enjoy your reading your future posts. Great blog!

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  5. Brittany...I came back after giving my response some thought...and there you were...already on the ball...thanks for being a responsible dedicated baker and making the appropriate correction ;o)

    Ciao,
    Claudia

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  6. MMMMMMM. That custard has my mouth watering!

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  7. Brittany -- That looks scrumptious! Pastry, custard, ground almonds, yummmmmmy!

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  8. Incredible looking tart! I wish I was in your French group:) They must love you!

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  9. What a lovely almond tart! I'm looking forward to your upcoming recipes too.

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  10. Hi, I'm a recent convert to home-made custard, Isn't it great?! This tart looks wonderful, and the photo is great!

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  11. This looks so delicious. I have a weakness for almonds so your tart would be a real hit in our house. This looks and sounds very French. I've bookmarked your recipe and hope to try it soon.

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  12. ohh i love custard this looks fantastic

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  13. Hello Britta I am so pleased to have just discovered your lovely blog and all your wonderful recipes! I'll enjoy reading back through some of them and visiting you again :-) Kisses Kitty xxx

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  14. Yum, I love almonds. That looks creamy and delicious.

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