The dessert in your image appears to be a classic custard tart, which is known for its smooth, creamy interior and delicately baked pastry crust. Below is a comprehensive guide covering its history, benefits, recipe, methods, nutritional profile, and more.
Custard Tart: A Rich Tradition in Every Slice
Introduction
Custard tarts are a timeless dessert that blend creamy, sweet, and silky custard with a flaky, golden-baked crust. Known across the globe in various forms—from the British custard tart to Portuguese pastéis de nata—this dessert has become a staple in bakeries and homes alike. Whether served warm or chilled, it remains a comfort food favorite.
Historical Background
Custard has origins dating back to the Middle Ages, where it was used as a filling for pies and tarts. The classic custard tart as we know it became particularly popular in England during the 15th century, often served in royal courts. With the expansion of European influence, variations of custard tarts spread throughout Portugal, China (as egg tarts), and beyond.
Benefits of Custard Tart
- Source of Calcium: Thanks to the milk and cream.
- Good Energy Provider: Contains carbs and fats that offer sustained energy.
- Protein-Rich: Eggs provide high-quality protein.
- Mood Booster: The comfort food effect of warm custard can lift spirits.
Ingredients (Makes one large 9-inch tart)
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter (cubed)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
For the custard filling:
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- Pinch of ground nutmeg (optional)
- Zest of 1 lemon (optional for brightness)
Instructions & Method
1. Prepare the Crust
- In a large bowl, combine flour, sugar, and salt.
- Cut in the butter using a pastry cutter or fingers until mixture resembles breadcrumbs.
- Add cold water 1 tablespoon at a time, just until the dough comes together.
- Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out and press into a tart pan, trimming edges.
- Chill crust in freezer for 15 minutes, then blind bake at 375°F (190°C) for 15 minutes using parchment and pie weights.
2. Make the Custard Filling
- In a saucepan, heat milk and cream until warm (do not boil).
- In a bowl, whisk eggs with sugar, vanilla, and optional lemon zest.
- Slowly temper warm milk into the egg mixture while whisking.
- Strain through a sieve for extra smoothness.
3. Bake the Tart
- Pour custard into the pre-baked shell.
- Bake at 325°F (160°C) for 30–35 minutes or until the custard is just set but still slightly jiggly in the center.
- Let cool completely before serving.
Formation Tips
- For a glossy top, brush lightly with warm apricot jam after baking.
- Serve with fresh berries or a dusting of cinnamon or nutmeg.
- Use tart pans with removable bottoms for a clean release.
Nutrition Facts (Per slice – approx. 1/8 of tart)
- Calories: ~320 kcal
- Fat: 20g
- Carbohydrates: 28g
- Protein: 6g
- Calcium: 12% DV
- Sugars: 18g
Custard Tart Lovers
This dessert is beloved by many:
- British bakers who treasure it as part of afternoon tea.
- Portuguese families who bake it with pride for special occasions.
- French patissiers who admire the custard’s silkiness.
- Foodies worldwide who appreciate its simplicity and elegance.
Conclusion
The custard tart is more than a dessert—it’s a slice of history, a blend of technique and comfort, and a universally cherished treat. Whether you’re a seasoned baker or a first-timer, crafting a custard tart offers a rewarding experience with a delicious result.
Would you like a printable version or a variation such as a gluten-free or dairy-free version?