This rich custard & cinnamon tart is a recipe from The Hummingbird Bakery Cake Days book, it has a crisp tart shell filled with a creamy custard and dusted with cinnamon, it is delicious as a dessert or simply enjoy a slice with a cup of coffee. The whole process is simple but quite lengthy with resting pastry, baking blind, making custard etc you will need to allow around 2 1/2 hours to make the tart and it then needs to be chilled for a few hours or preferably overnight, so either make the day before or first thing in the morning.
Ingredients:
For the pastry:
110g unsalted butter, softened
225g plain flour
80g caster sugar
1 large egg
For the filling:
500ml whole milk
1 tsp vanilla extract
5 large eggs, separated
100g plain flour
100g caster sugar
1/2 tsp salt
1/2 tbsp unsalted butter
Ground cinnamon for dusting
Method:
Using a free-standing mixer with the paddle attachment on a low speed, slowly mix the butter & flour until they form a crumb-like consistency. Add sugar, still on low speed, then the egg, mixing gently to incorporate. (If you don't have a stand mixer, rub butter & flour together with your fingertips, then stir in sugar & egg.
110g unsalted butter, softened, 225g plain flour, 80g caster sugar, 1 large egg |
When a dough forms, remove from bowl and knead gently on a lightly floured surface to bring together. Wrap in cling film and put in the fridge to rest for 20-30 mins.
Once rested, roll pastry on a lightly floured work surface to the thickness of about 5mm and wider all round than the tart tin. (23cm, deep loose-bottomed tart tin)
Carefully press pastry into the base and sides of the tin. Using a sharp knife, cut away overhanging pastry, then prick base with a fork. Put lined tin in the fridge to rest for a further 20-30 minutes. Pre-heat oven to 170˚C.
Remove tin from fridge, take a piece of parchment paper crumple the paper up into a ball and then open again, this will help it sit down into the tart and fill with baking beans. Place in the oven and bake 'blind' for 12 minutes. Carefully remove beans & paper and bake tart case for a further 15 minutes or until pastry is cooked through and a light golden colour. Remove from oven and set aside to cool while you make the filling.
Pour the milk into a saucepan, add vanilla and bring to the boil. Meanwhile, place egg yolks in a bowl with the flour, sugar & salt and mix to a thick paste. If the mixture is too dry to come together, add 1 tbsp of the milk to loosen it.
500ml whole milk, 1 tsp vanilla extract, 5 egg yolks, 100g plain flour, 100g caster sugar, 1/2 tsp salt |
Once the milk has come to the boil, remove it from the heat and add 4-5 tbsps to the egg & sugar paste. Stir until combined and the paste has become a thick liquid, then pour into the pan with the remaining milk & vanilla mixture and put over a low heat.
Stirring constantly, bring the custard to the boil for a least 2 minutes to fully cook out the flour (remember that this custard is going to set in the fridge, it is not going to be cooked any further, so make sure it has thickened properly). When it has thickened, add the butter allowing it to melt and stirring it in, then remove pan from heat and allow to cool slightly.
Whip egg whites to form stiff peaks, then fold into the custard.
1/2 tbsp butter, 5 egg whites |
Pour the custard into the tart shell and place in the fridge for a few hours or preferably overnight to fully set. Leave the tart in the fridge until you are ready to eat it, dust the top with cinnamon just before serving. If you are not serving the whole tart at once, you can slice and dust the individual slices before serving.
If you are interested in buying this or any of The Hummingbird Bakery Cookbooks please click the link. Thank you, Jacqui
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