Custard Tart
- 1 1/2 cups flour
- 1/3 cup powdered sugar
- 8 tablespoons butter cold, chopped
- 1 egg yolk
- 2 tablespoons apricot jam warmed and strained
- raspberries to serve
- 1 vanilla bean halved lengthwise and seeds scraped
- 1 cup milk
- 3 eggs
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground nutmeg
- raspberries to serve
- Sift flour and powdered sugar into a large bowl. Add butter; rub with fingertips, until mixture resembles breadcrumbs. Add yolk and stir to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap; refrigerate 30 mins.
- Meanwhile, preheat the oven to 400u0b0F. Lightly grease a 9-inch round tart pan with removable bottom. Place on a baking pan.
- Roll out pastry out between 2 sheets of parchment paper to a 11-inch round. Press into prepared pan, trimming edges. Refrigerate 15 mins.
- Line pastry with parchment paper and filling with dried beans, rice or pie weights. Bake 10 mins. Remove paper and filling; bake a further 5 mins. Cool crust slightly. Brush with jam. Reduce oven temperature to 350u0b0F.
- For the filling, halve vanilla bean lengthwise and scrape seeds from center into a bowl. Discard beans. Add milk, eggs, cream and sugar to bowl; whisk until combined. Pour mixture into tart crust.
- Bake 25-30 mins, or until just set. Sift nutmeg over top. Place tart on a wire rack to cool. Refrigerate at least 2 hours. Serve topped with raspberries.
flour, powdered sugar, butter cold, egg yolk, apricot, raspberries, vanilla bean, milk, eggs, heavy cream, sugar, ground nutmeg, raspberries
Taken from www.yummly.com/recipe/Custard-Tart-1402666 (may not work)