custard tart

Recipe video above. Also known as Parisian Flan, this traditional French custard tart is the most magnificent custard tart in the world (in my humble opinion!). It&#39;s like a giant Portuguese Tart - but better, because there&#39;s so much more custard!The custard is truly incredible - rich, creamy, but not overly sweet. Sets perfectly to cut neat slices but melts in your mouth.DO NOT BE DAUNTED by the lengthy looking instructions. At its core, it is just a puff pastry crust filled with custard. Details are provided to ensure there&#39;s enough information even for less confident bakers.(And PS, it&#39;s SUPPOSED to look rustic!)

Flan Pâtissier (French Custard Tart)

litre / 1 quart milk (, full fat)

vanilla beans (, seeds scraped, beans reserved (Note 1))

caster sugar (, separated)

/ 4.2 oz egg yolks ((~6 to 7 large eggs, Note 2))

tbsp (70 grams) cornflour/cornstarch ((scoop and level, Note 3))

(5 tbsp) unsalted butter

butter

egg yolk (, whisked)

Butter (, for greasing)

Infuse milk: Place milk, vanilla seeds, used beans and 50g (1/4 cup) sugar in a large saucepan over medium high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, place lid on and leave to steep for 10 minutes.

Yolk mixture: Meanwhile, place egg yolks, egg and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.

Temper eggs: While whisking the eggs, slowly pour in about half the milk in a thin stream. Whisk until combined.

Thicken custard: Pour the egg-milk mixture back into the saucepan then whisk to combine. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously - will become smooth.

Stir 20 seconds after bubbles appear: When the custard is thickened and hot and you see the first big lazy bubbles appear on the base, whisk constantly on the stove for a further 20 seconds then remove from stove. (To check for bubbles, pause stirring for a few seconds)

Butter: Whisk butter in until fully incorporated.

Strain &amp; cool: Immediately strain into a bowl through a fine mesh strainer. Discard vanilla bean. Cover with cling wrap touching the surface. Cool on counter (3 hrs+) then refrigerate 12 - 24 hours. (Note 5)

Creme Patissiere:

Work with pastry as frozen as possible - it&#39;s easier. (Note 4)

Cut base and sides: Cut base out using the inside of the pan as a guide on one sheet of puff pastry. Cut 3 x 5.5cm wide strips on the other sheet of puff pastry.  Place base and sides back in freezer. RESERVE offcuts (for emergency patching).

Line pan: Butter and line the sides of a 20cm/8&quot; springform pan with a 5.5cm / 2.2&quot; strip of baking paper. We are not using the pan base. (Note 6)

Line sides: Place cake pan on a square sheet of baking paper on a plate. (Note 6) Remove cut puff pastry from freezer. Working quickly, when sides have JUST thawed enough to bend, line sides of cake pan with puff pastry, overlapping by 1cm / 0.4&quot;, using water to seal - just press down for now (will seal properly later).

Base: Brush base of sides with water. Fit base into cake pan - see video at X for technique so it doesn&#39;t smear down sides.

Seal pastry: Use the back of a teaspoon to press base into the corner. Then smear the now-thawing puff pastry to full seal.

Prick base: Prick base 30 times with fork. (I always forge!!)

Freeze: Cover with cling wrap, freeze 4 - 24 hours. (Note 4)

Crust:

Preheat oven to 220°C/430°F (200°C fan) for 30 minutes.

Line &amp; fill with beads: Pick up crust using paper and place on tray (on the paper). Crumple 2 x 60cm / 2 feet long sheets of baking paper (Note 7) then fit into crust arranged in X. Fill with baking beads 1cm / 0.4&quot; below rim (Note 8). Press to push paper into corners.

Blind bake 25 min + 5 min: Bake 25 minutes, then use overhang paper to remove beads carefully (if sides look like they will cave in, return to oven with beads for 5 min). Bake 5 minutes then cool 10 minutes. (Seal any visible cracks with puff pastry scraps)

Turn oven down to 200°C/390°F (180°C fan).

Fill with custard: Remove Creme Patissiere from fridge. Whisk to loosen, scrape into crust - fill to 1cm/0.4&quot; below rim. (Leftover custard Note 7) Smooth surface, brush custard surface with egg yolk (use it all).

Bake 65 minutes, rotating tray 180° at 45 minutes. It will puff up in the last 15 ninutes like a souffle. Remove from oven - it will still be very wobbly, have faith! It will set when cool!Golden surface - If the top is not golden like pictured, switch on broiler to caramelise surface. Watch carefully - takes minutes!

Cool on counter for 4 hours (in pan). Transfer to plate (still in pan), cover loosely with cling wrap, then refrigerate 12+ hours.

Serve: Remove from fridge 1 hour prior to serving to bring to room temperature. Cut into slices like cake! The custard will cut neatly (it will not ooze) but when you bite into it, the custard is beautifully soft and creamy. Traditionally eaten as a hand held bakery treat in France but you can use a plate if you&#39;re feeling civilised!

Bake:

Warning: this sweet slice of heaven made with buttery pastry , double cream and raspberry jam is seriously addictive. Here's the recipe for malt custard and jam tart.

Jamie Oliver's malt custard and jam tart

(750 milliliters) double cream

malt extract

(75 grams) caster sugar, plus 2 tbs extra

raspberry jam

(250 grams) plain flour

(60 grams) icing sugar

cold unsalted butter, chopped

milk

eggs, 1 lightly beaten

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart is sure to bring some Christmas cheer and will get guests talking!

Baileys custard tart

sweet shortcrust pastry sheet

plain flour

double cream

vanilla pod

eggs

caster sugar

Irish cream

honeycomb, crumbled (optional)

Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest. Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown. Trim the sides of the pastry case with a serrated knife and discard the trimmings.

Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Irish cream into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.

With the tart case still on the baking sheet, carefully pour the custard into the tart. Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven ). Cool to room temperature, then chill in the fridge for at least 2 hrs.

Whip the remaining cream, sugar and Irish cream until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges. Scatter with crumbled honeycomb, if you like, and serve immediately.

Flan, caramel custard /pudding. A delicious, smooth and creamy dessert that's simple to put together. Vegan and Gluten Free Recipe.

Flan, Caramel Custard/Pudding. Vegan Gluten Free

Tbsps sugar sugar

water

Tbsps sugar

agar powder

cornstarch

vanilla extract coconut milk

vanilla coconut milk

In a pan, add in the sugar and water for the caramel and mix on medium heat. Let it come to a boil, reduce heat to low and keep stirring occasionally till it gets dark and thick. Pour the caramel in the ramekins and spread around while still hot. reserve the pan.I like my caramel dark and burnt and bitter.

Caramel:

In a bowl whisk the agar powder into the coconut milk and add it to the pan in which you made caramel, on low heat.

Keep stirring frequently and let it come to a boil.

Add the cornstarch to a couple of tablespoon of cool coconut milk and mix well.

Add this cornstarch mixture and the sugar to the boiling milk and keep boiling for 7-10 minutes, or until desired thickness is reached.

Pour this boiling mixture in the caramel covered ramekins.

If your caramel is a nice thick layer, then bake the ramekins for 3-4 minutes in 375 degrees F, so the caramel melts and the mixture just begins to bubble on the edges, and the caramel mixes well with the bottom.(I like this version better.)

Let it cool for 10 minutes then refrigerate for atleast 2 hours.

You can also use soy/almond milk or creamer with vanilla extract to make the pudding and add half cup blended silken tofu just before almost done, bring to a boil and take off heat. Mix well and pour immediately into ramekins covered in caramel.

I made another batch with 1/2 cup coconut creamer, 1/2 cup coconut milk and 1/4 cup tofu and that was so creamy!

To serve, run knife gently along the sides to loosen the flan and invert it on the serving plate. If the flan doesnt slide out easily, then dip the bottoms of the ramekin in hot water for a minute and invert. Serve as is, or with fresh fruits.

Pudding:

Earl Grey & Panela Custard Tart with Strawberry Meringue recipe made with Matthews Cotswold Plain Flour

Earl Grey & Panela Custard Tart with Strawberry Meringue

220 g Plain Flour

Salted Butter

Icing Sugar, shifted

Eggs,

Tsp Vanilla Bean Paste

Tbsp water

salt

Milk

Earl Grey Tea

Cream

Egg Yolks aka roughly 6 egg yolks

Golden Caster

Cornflour

Vanilla Bean Paste

Flaked Salt

tbsp caster sugar

Strawberry Meringues

Overnight, add the earl grey tea (either in bag form or loose in a tea strainer) to the cream & milk. Discard the tea/bags in the morning and place the infused cream back into the fridge.

To make the pastry add the butter, sugar and flour into a mixing bowl and rub together using your fingertips to create crumbs.

Add the egg yolks, vanilla & ice cold water into the bowl and mix again to create a soft & smooth dough. If the mixture still feels too dry and a little more water until you have achieved the same kind of texture as playdough.

Form into a puck and wrap in clingfilm. Place into the fridge for 30 minutes.

Preheat the oven 180C/160 Fan. Get out a 9 inch tart case.

Lightly flour your rolling pin and place a large sheet of parchment paper on your work surface. Roll the pastry away from you once, turn the greaseproof paper ¼ turn and repeat.Always rolling only once each time before turning. Until it is bigger than your tart tin, allowing for extra to overhang the tin.

Gently roll the pastry onto the pin, and unroll gently over the tart pan. Take some of the excess pastry and roll into a ball, use this pastry ball to push the pastry into the base and around the edges. Lift the edges whilst you are pushing to prevent any stretching/ cracking.

Trim using a sharp knife, then prick the bottom a few times with a fork. Pop back into the fridge for 15 minutes.

Using the same parchment paper you rolled the pastry on, crumple it up into a ball. Then uncrumple it and place in tart. Add your baking beans and bake for 15 minutes. Remove the parchment paper & baking beans and bake for a further 5-6 minutes until golden brown. Allow to cool on the side while you make your custard.

Add the cornflour, egg yolks, salt and half the sugar into a mixing bowl. Pour the infused cream, milk and the remaining sugar into a saucepan, and gently heat through to a simmer. Slowly pour a small amount of the hot cream into the egg bowl and whisk to combine. This will temper the eggs so they don’t curdle.

Pour this egg mixture now back into the pan and place onto a low heat, whisking as it thickens. Add the vanilla extract now. You should be left with a really thick and creamy custard. Place into a bowl and cover in cling film. Place into the fridge to cool completely.

Stir the custard with a whisk to smooth out any lumps. Place a circular nozzle into a piping bag and add your custard. Pipe fat little dots into your pastry case (see video below how I did it).

Add the finely chopped strawberries into a mixing bowl along with the sugar, orange zest and juice. Allow to stand for 5-8 minutes then add them on top of the pastry case. Crush the meringue with your hands and scatter over the strawberries. Serve immediately and eat on the day.

A great make-ahead dessert, this luscious rhubarb tart pairs delicate forced rhubarb with creamy vanilla custard.

Rhubarb and custard tart

250 grams/9 ounces plain flour, plus extra for rolling

grams/5½oz butter,

free-range egg, beaten with 1 tbsp cold water

grams/3½oz caster sugar

300 milliliters/10fl oz whole milk

300 milliliters/10fl oz double cream,

vanilla

65 grams/2¼oz caster sugar, plus extra to taste

rhubarb (preferably forced rhubarb), trimmed

Try our easy to follow Hong Kong Egg Custard Tarts recipe. Absolutely delicious with the best ingredients from Woolworths.

Hong Kong Egg Custard Tarts Recipe | Woolworths

water,

eggs, beaten

unsalted butter, softened

icing sugar

egg,

Starting on the filling: Microwave caster sugar and water in a bowl for 1 minute. Stir till sugar has dissolved. Add reconstituted milk, stir till combined. Set aside to cool.

Beat 3 eggs and pour into a measuring cup (mine were 160ml). You'll use half an egg's worth in the crust and the other two and a half (plus an additional yolk) in the filling.

For the crust: Sieve flour and icing sugar together. Add the salt. Mix thoroughly. Add butter and mix/knead in the bowl till it almost comes together (2-3 minutes). Drizzle in half an egg (30ml). Mix/knead for a couple minutes till a smooth dough is formed. Flatten into a 20cm disc, cling wrap and refrigerate for 30 minutes till firm.

Meanwhile, add the additional beaten egg yolk to the 2 1/2 eggs and beat together. Then sieve the eggs into the cooled milk mixture, and stir to combine.

Retrieve your shortcrust dough from the fridge. Cut in 12 (slice it like a pizza), roll each piece into a ball. Press into the bottoms of muffin holes and use fingers to press and flatten against the sides to a uniform thickness (about 3mm?). You want it pretty thin because it does rise/expand when it bakes. Aim for the base to be a bit thinner than the sides and remember to flatten the corners of the base too. (If your dough gets too soft while you're working with it, i.e. the butter is melting, stick it back in the fridge for 10-15 minutes.)

Once you've shaped all the tart bases, stick the tray in the freezer for 10 minutes till they're firm again. Preheat your oven to 180C (fan-forced, middle rack).

Pour the egg mixture into the tart bases - should be able to fill them all about 90% full.

Bake for 25 minutes. After 8-10 minutes, once the crusts start to brown, lower the temp to 160C. Start checking them at 20 minutes by sticking a toothpick into the egg - if it stands by itself, the custard is set. Don't overbake. We want silky custard.

Top 7 custard tart recipes from across the web

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Top Tags

Flan Pâtissier (French Custard Tart...

Jamie Oliver's malt custard and jam...

Baileys custard tart

Flan, Caramel Custard/Pudding. Vega...

Earl Grey & Panela Custard Tart wit...

Rhubarb and custard tart

Hong Kong Egg Custard Tarts Recipe ...

Top 7 custard tart recipes from across the web

The most viewed custard tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flan Pâtissier (French Custard Tart...

Jamie Oliver's malt custard and jam...

Baileys custard tart

Flan, Caramel Custard/Pudding. Vega...

Earl Grey & Panela Custard Tart wit...

Rhubarb and custard tart

Hong Kong Egg Custard Tarts Recipe ...

The most viewed custard tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine