One of my favourite tea time treats, this Custard Tart is made with homemade flan pastry and homemade custard, thicker than usual as it has to be cut up as opposed to poured over. I love to sprinkle some icing sugar after baking, caramelising it with a kitchen torch, a handy tool or you could place it under a hot grill for a very short time.
The pastry isn’t difficult to do at all, as with most pastry, it is a little time consuming because of the chilling but all homemade pastries are far superior to anything you can buy in a shop, butter or no butter! Afraid of pastry? Don’t be, follow my step by step recipe and read the handy hints and tips, take a deep breath, tell yourself you can do it, and you will!
The custard here is so delicious and creamy and the whole ensemble is so worth the time and effort, trust me. It can be made the day before, so is the perfect entertaining material, isn’t it?
- 1 portion flan pastry
- 250ml double cream
- 250ml whole milk
- 6 egg yolks
- 150g caster sugar
- 2 tbsp plain flour
- 2 tbsp corn flour
- 2 tsp vanilla paste/1 vanilla pod split lengthwise
- 3 tbsp icing sugar - for caramelised topping
- 2 poached peaches, sliced in quarters (see below for quick recipe)
- OR canned peaches in syrup
- 2 peaches, cored and quartered
- 200ml water
- 100g sugar
- Dust your work surface with flour and roll out the pastry to about 3mm thick in a round shape to fit the flan tin.
- Half roll the pastry onto the rolling pin and lift and place on the flan tin, easing it gently into the corners by lifting the edges and pushing into the inside of the tin. Don't pull the pastry. If it cracks, no big deal, just use leftovers to patch it up.
- Take a small amount of leftover pastry, roll into a ball and use to push the pastry neatly to fit the tin (see pic above).
- Using a crimping tool, a fork or your fingers, crimp the top edge of the pastry for a pretty look if you like (see pic below).
- Prick the base of the pastry with a fork, all over. Place in the fridge to rest for 30 minutes.
- Heat the oven to 190˚C/375˚F.
- Line the pastry case with baking paper, then with beans (ceramic or uncooked pulses) and bake for 12-15 minutes, depending on your oven. I’d check after 12 if you have a hot oven.
- When done, let it cool for 20 minutes before filling.
- Increase the oven to 200˚C/400˚F.
- Whisk the egg yolks with half the caster sugar until mixed and smooth, adding the 2 flours halfway.
- Bring the cream, milk, rest of caster sugar and vanilla pod (if using) to boil, on medium heat. Scrape the seeds out of the pod. If using vanilla paste, add it at the end.
- As soon as it reaches boiling point (keep a close eye on it), take it off the heat and pour onto the egg mixture with one hand, stirring constantly with the other.
- Pour everything back into the saucepan, return to low heat and cook, stirring all the time, for about 3 minutes, until the custard thickens. Take off heat and stir in vanilla paste if using.
- Pour the custard into the filling and bake for 20-25 minutes until lightly golden on top.
- Sprinkle the icing sugar all over and caramelise with a blow torch or place under a hot grill but keep a very close eye on it.
- Serve with the peaches as above, spooning a little of the liquid over the tart.
- Dissolve the sugar in the water over medium heat to form a syrup.
- Place the peaches in the syrup and cook for 10 minutes or so until the peaches are just soft.
- Leave to cool completely before serving with the custard tart.