A classic from Darren's British roots, this tart is simple in terms of ingredients; but can be tricky to bake.

Another great recipe for using fantastic fresh eggs like the ones we use in Sweet Studio on a daily basis. CLICK HERE

We suggest cooking this low in your oven until the custard is just set. You might need a couple of practice goes before you can be really confident that the custard is set but not overcooked. Once you master this then it will give you the confidence to cook other tarts such as lemon tart or baked chocolate tart. You will also be rewarded with a beautiful flavoured and silky smooth tart, perfect with a cup of tea.

Enjoy.

 

Sweet Tart Case

280g           Plain flour                                                      

90g             Icing sugar                             

pinch          Salt                 

½                Orange, fine zest                    

135g           Unsalted butter, cold diced    

1                 Egg, medium 

1                 Egg yolk                    

  1. Place flour, icing sugar, salt and zest into a mixing bowl and crumb in the butter until you have a fine sandy texture.
  2. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.
  3. Form a square shape with the dough and flatten onto a piece of cling wrap, cover the dough completely with the wrap.
  4. Chill and rest the dough in the fridge for 45 minutes before removing. Roll the dough on a lightly floured workbench to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for 20 minutes.
  5. Remove the pastry from the fridge and line a round 28cm diameter non-stick tart mould with the pastry. You will have excess pastry, which can be frozen and reused.
  6. Leave the tart to rest in the fridge for 20 minutes before trimming blind baking the tart in an oven preheated to 170°C for 20 minutes or until cooked.
  7. Remove the baking beans and return the tart into the oven for two minutes to dry out.
  8. Leave to cool, carefully trim excess pastry from the ring using a sharp knife.

 

Baked Custard Tart Mix

10               Egg yolks

600ml         Cream

100g           Caster sugar

                   Nutmeg

  1. Mix the yolks together with the sugar until pale.
  2. Heat the cream to boiling and pour onto the eggs, stir to mix well and strain the mixture through a sieve.
  3. Pour this mixture into the prepared tart shell and grate over the whole nutmeg using microplane.
  4. Cook in an oven preheated to 160° for 20 minutes or until cooked. Tap the tart gently to find a wobble rather than a runny mix - this is when you know the tart is done.
  5. Remove from the heat and allow the tart to cool in the tin before refrigerating for an hour before cutting with a sharp knife.

This recipe is excerpted from Darren's book 'Lamingtons & Lemon Tart' and you can purchase a digital copy HERE.

The amazing photo was taken by Patricia Niven.

 

 

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