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72-Hour Slow-Infused Spice Custard Tarts Recipe

72-Hour Slow-Infused Spice Custard Tarts Recipe

Learn how to make the best homemade spice custard tarts with this foolproof recipe. The secret is in the 72-hour infusion technique that creates unparalleled depth of flavor. Perfect for special occasions when you want to impress with an easy yet sophisticated dessert that tastes like it came from a professional patisserie.
Difficulty:
Advanced
Prep Time:
45 mins (plus 72 hours infusing)
Cook Time:
40 mins
Serves:
8 tarts
An overhead shot of six perfectly golden custard tarts arranged on a weathered wooden serving board, with one tart in the foreground cut open to reveal the silky, amber-hued spiced custard filling. The natural midday light creates subtle shadows that highlight the flaky, buttery layers of the pastry shells and the glossy surface of the custard. Scattered cinnamon sticks, star anise, and cardamom pods surround the tarts, while a light dusting of freshly grated nutmeg creates contrast against the custard's smooth surface. A vintage copper saucepan partially visible in the corner hints at the slow infusion process, with steam delicately rising to suggest freshly baked warmth.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the custard infusion:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">2 cinnamon sticks</li><li class="ingredients-single-item">8 cardamom pods, lightly crushed</li><li class="ingredients-single-item">1 whole star anise</li><li class="ingredients-single-item">1 vanilla bean, split lengthwise</li><li class="ingredients-single-item">5 cloves</li><li class="ingredients-single-item">1/4 teaspoon freshly grated nutmeg</li><li class="ingredients-single-item">Zest of 1 orange, peeled in strips (no white pith)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the pastry shells:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g icing sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">2-3 tablespoons ice-cold water</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">Extra freshly grated nutmeg</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">8 individual 10cm tart tins with removable bottoms</li><li class="equipment-single-item">Airtight glass container for infusion</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin the spice infusion 72 hours before you plan to serve the tarts. In a medium saucepan, combine the milk and cream. Add all the spices (cinnamon sticks, crushed cardamom pods, star anise, split vanilla bean, cloves, and nutmeg) along with the orange zest strips. Heat the mixture over medium heat until it just reaches a simmer (about 82°C) – you'll see small bubbles forming around the edges. Remove from heat immediately to prevent the milk from boiling over or scorching.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the hot mixture to a clean glass container with an airtight lid. Allow it to cool to room temperature before sealing. Refrigerate for 72 hours, giving the container a gentle shake once a day. This long, slow infusion allows the spices to fully release their essential oils and flavors into the dairy, creating a deeply complex custard base that simply cannot be rushed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On the day of baking, prepare your pastry. In a food processor (or by hand using a pastry cutter), combine the flour, icing sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs – having varied-sized butter pieces creates flaky layers in your finished pastry. Add the egg and pulse just until combined, then add ice water one tablespoon at a time until the dough just comes together. The cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking. While waiting, preheat your oven to 180°C (fan 160°C) and place a baking sheet inside to heat up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Cut circles slightly larger than your tart tins and gently press the pastry into each tin, ensuring it fits into the corners without stretching (which would cause shrinkage). Trim any excess and prick the bases with a fork. Return the lined tins to the refrigerator for 15 minutes to firm up – this cold pastry will maintain its shape better during blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line each chilled tart shell with parchment paper and fill with baking beans or pie weights. Place the tins on the preheated baking sheet (the hot surface jumpstarts the cooking of the pastry base, preventing a soggy bottom) and blind bake for 15 minutes. Remove the paper and weights, then bake for an additional 5-7 minutes until the shells are golden and completely dry to the touch. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Now, finish preparing the custard. Remove the spice-infused milk mixture from the refrigerator and reheat gently until warm but not boiling. Strain through a fine-mesh sieve into a clean saucepan, pressing gently on the spices to extract maximum flavor. Discard the solids.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and slightly thickened. The sugar crystals create micro-tears in the egg yolks, helping to break them down for a smoother custard. Gradually whisk in the warm strained milk mixture in a slow, steady stream to temper the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the entire mixture to the saucepan and cook over medium-low heat, whisking constantly (be sure to reach the corners of the pan where custard can catch first). Continue cooking until the custard thickens enough to coat the back of a spoon and reaches 82-85°C on a digital thermometer. This temperature perfectly sets the eggs without curdling them. The mixture will seem thin at first but will thicken dramatically as the cornstarch activates.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once thickened, immediately strain the custard through a clean fine-mesh sieve into a bowl to remove any potential lumps. Cover the surface directly with plastic wrap (touching the custard) to prevent a skin from forming. Allow to cool for about 15 minutes so it's still warm but won't melt the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fill each cooled tart shell with the warm custard, stopping just below the rim. Gently tap each filled tart to remove any air bubbles. Allow the tarts to cool to room temperature, then refrigerate for at least 2 hours until the custard is completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, grate a light dusting of fresh nutmeg over each tart. The warm, gentle spice will complement the complex flavors that developed during the 72-hour infusion. Serve the tarts cool but not cold from the refrigerator to allow the full spectrum of spice flavors to shine – about 15 minutes at room temperature is perfect for the optimal creamy texture and aromatic experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 72-Hour Slow-Infused Spice Custard Tarts?

These luxurious tarts require whole milk, heavy cream, spices (cinnamon, cardamom, star anise, vanilla, cloves, nutmeg, orange zest), egg yolks, sugar, cornstarch, and ingredients for buttery pastry shells (flour, butter, icing sugar, egg, salt).

How to cook 72-Hour Slow-Infused Spice Custard Tarts at home?

Learn how to cook 72-Hour Slow-Infused Spice Custard Tarts by starting with a 72-hour dairy and spice infusion, then creating a buttery pastry, blind baking the shells, and finally cooking the infused custard to the perfect temperature before filling the tarts. The long infusion creates unparalleled depth of flavour that elevates this dessert.

Why does the custard infusion take 72 hours?

The 72-hour infusion allows time for the spices to fully release their essential oils and flavour compounds into the dairy mixture. This slow process creates a deeply complex, aromatic custard that cannot be achieved with quick infusion methods, resulting in remarkable depth of flavour.

What's the secret to perfectly flaky custard tart pastry?

The secrets to flaky pastry are using very cold butter, minimal handling to prevent gluten development, proper resting time in the refrigerator, and blind baking on a preheated baking sheet. Varying butter piece sizes creates distinct layers that bake into beautiful flaky shells.

Can I reduce the infusion time for spiced custard tarts?

While you can reduce the infusion time to 24 hours, you'll sacrifice depth of flavour. The 72-hour method allows spices to fully bloom in the dairy mixture, creating a richer, more complex profile. For best results, plan ahead and allow the full infusion period.

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While waiting, preheat your oven to 180°C (fan 160°C) and place a baking sheet inside to heat up." }, { "@type": "HowToStep", "name": "Prepare Tart Shells", "text": "Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Cut circles slightly larger than your tart tins and gently press the pastry into each tin, ensuring it fits into the corners without stretching (which would cause shrinkage). Trim any excess and prick the bases with a fork. Return the lined tins to the refrigerator for 15 minutes to firm up – this cold pastry will maintain its shape better during blind baking." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Line each chilled tart shell with parchment paper and fill with baking beans or pie weights. Place the tins on the preheated baking sheet (the hot surface jumpstarts the cooking of the pastry base, preventing a soggy bottom) and blind bake for 15 minutes. Remove the paper and weights, then bake for an additional 5-7 minutes until the shells are golden and completely dry to the touch. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Prepare Infused Milk", "text": "Now, finish preparing the custard. Remove the spice-infused milk mixture from the refrigerator and reheat gently until warm but not boiling. Strain through a fine-mesh sieve into a clean saucepan, pressing gently on the spices to extract maximum flavor. Discard the solids." }, { "@type": "HowToStep", "name": "Mix Custard Base", "text": "In a large heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and slightly thickened. The sugar crystals create micro-tears in the egg yolks, helping to break them down for a smoother custard. 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Allow to cool for about 15 minutes so it's still warm but won't melt the pastry." }, { "@type": "HowToStep", "name": "Fill Tart Shells", "text": "Fill each cooled tart shell with the warm custard, stopping just below the rim. Gently tap each filled tart to remove any air bubbles. Allow the tarts to cool to room temperature, then refrigerate for at least 2 hours until the custard is completely set." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, grate a light dusting of fresh nutmeg over each tart. The warm, gentle spice will complement the complex flavors that developed during the 72-hour infusion. Serve the tarts cool but not cold from the refrigerator to allow the full spectrum of spice flavors to shine – about 15 minutes at room temperature is perfect for the optimal creamy texture and aromatic experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-21", "reviewBody": "The 72-hour infusion is absolutely worth the wait! The depth of flavor in these custard tarts is unlike anything I've ever made at home. The spice blend is perfectly balanced and the pastry turned out beautifully flaky.", "name": "Exceptional Flavor Depth", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Rodriguez", "datePublished": "2024-04-18", "reviewBody": "These custard tarts impressed everyone at my dinner party. The texture is incredibly silky and the spice infusion creates such a complex flavor profile. My guests couldn't believe I made these at home!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-15", "reviewBody": "The detailed instructions really help achieve perfect results. The pastry was perfectly buttery and the custard had an amazing mouthfeel. The spice blend was warming without being overwhelming. A showstopper dessert!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-10", "reviewBody": "I was skeptical about waiting 72 hours, but it truly makes all the difference! The flavor development is remarkable and the custard has such a luxurious texture. Well worth planning ahead for these incredible tarts.", "name": "Worth the Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kowalski", "datePublished": "2024-04-05", "reviewBody": "The technique of slow infusion creates such an incredible depth of flavor. I've made custard tarts before but these are on another level. The detailed instructions ensure success even for an intermediate baker.", "name": "Game-Changing Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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