Makes: 10-12 Portions
Prep Time: 2hr
Cook time: 1 hr
Things you need:
Sweet Shortcrust Pastry
500g Sweet Shortcrust pastry (see website for recipe)
Infused Cream
300ml Heavy Cream
700ml Full Fat Milk
5 Cardamom pods crushed
Zest from 1 Lemon
Good grating of nutmeg (optional)
Custard
6 Whole large Eggs
3 Egg Yolks
3 Vanilla Pods
288g White Sugar
Steps
Combine all the infused cream ingredients together. Bring up to the boil and then turn off. Let this infuse for 1-2 hours then strain and keep covered on your stove. (Add cling film to base to avoid a skin from forming)
Roll out the pastry as per the video. Line an 11 inch tart shell pan with the pastry as per the video and blind bake for 30 mins in a preheated oven 375 F / 190 C. Then take out. Remove the rice or baking beans and bake for 10 more mins. Then take out the tart shell, egg wash it and bake in the oven for 1 min. Check at this stage for any holes or cracks Plug them up with left over thinned out pastry as per video.
Make the custard by first scraping out the seeds from the vanilla pods and adding to the sugar. Blitz this all up in a food processor. Next whisk up the whole eggs and egg yolks with the sugar until all smooth and incorporated (about 2-3 mins). Add the infused cream mix and cook this slighting in a bain marie (as per the video) . You want to whisk slightly over the heat and take the custard to 150 F - 65 C. Then strain this into a jug
Reduce oven to 265 F - 130 C and have your tart shell in the middle shelf and pour in your custard all the way up to the top. (putting your tart on a tray helps here)
Carefully slide the oven shelf back in and close the door. Bake for 45 mins or until the temp of the custard is 185 F.
Let cool for a 10 mins and then turn out and cut as per the video. This will give you MEGA wobbly on your tart. If you refrigerate then you will lose that wobble.
Tips
Mix up different spices or citrus fruits for the cream infusion
Keep everything warm (kitchen temp) while you doing the other stages gives you the best results
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