Spiced Custard Tart

Billy and Jack aka MasterChef Losers created a mouthwatering spiced custard tart recipe to perfectly compliment our new Sticky Toffee Pudding scoop! 

The INGREdIENTS -  FOR THE PASTRY

225g plain flour
100g butter
75g caster sugar
1/2 tsp salt
3 large eggs

THE INGREDIENTS -  FOR THE FILLING

8 x large eggs
400ml double cream
200ml whole milk
50g caster sugar
1 vanilla pod
1tsp cloves
1 tbsp ground cinnamon

THE INGREDIENTS -  FOR SERVE/EQUIPMENT

Jude's Sticky Toffee Pudding Ice Cream
30cm pie case with a removable bottom
Baking beans / rice
Baking parchment
Chocolate sprinkles, buttons, cream to decorate 

THE METHOD

STEP 1.

First make the pastry. You can do this by hand or in a food processor, which is nice. Cube the butter (make sure it's nice and cold) and add to the flour. Using your fingers or the pulse button on your processor bring the mixture together until it looks and feels a bit like breadcrumbs. Add the sugar and mix together, finally add 2 of the eggs, nice and beaten and mix until it comes together in a soft ball of pastry.

STEP 2.

Cover with cling film and put in the fridge to chill for at least 30 mins. When nice and cold roll out to a thickness of around half a centimetre and transfer to a 30cm pie case. Put back in the fridge for another 30 mins and pre-heat your oven to 170C.

STEP 3.

When the pastry feels nice and stiff line with baking parchment and full with baking beans, uncooked rice, spare change to keep the tart nice and flat. Bake on 170C for around 20 minutes, or until when you lift parchment the sides and base are beginning to brown.

STEP 4.

Remove the parchment and turn the oven down to 130C. Brush the bottom of the base with the remaining egg and bake the case for another 15 mins.

STEP 5.

Now onwards to the main event, the custard! Add the cream, milk and cloves to a saucepan and bring to the boil. Turn the heat off and let the flavours infuse for 30 minutes.

STEP 6.

Remove the pastry case from the oven and allow to cool completely. In the meantime separate the yolks from the whites of the 8 eggs and add the sugar, beat well until nice and light and fluffy. Reheat the cream and milk mixture to boiling and add a dash to the eggs, mix well and keep adding the hot cream. Strain to remove the cloves and pour into the pastry case right to the brim (TOP TIP put the pastry case in the oven before you add the filling!).

STEP 7.

Bake for 35 minutes at 130C or until the sides are set but the middle still gives a little jiggle when moved around. Dust with cinnamon and top with a lovely great big spoonful of Jude's Sticky Toffee Pudding Ice Cream. Lovely.

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