Almond Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g ground almonds</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">80g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">75g ground almonds</li><li class="ingredients-single-item">40g flaked almonds</li><li class="ingredients-single-item">¼ tsp almond extract</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">20g flaked almonds</li><li class="ingredients-single-item">1 tbsp icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, ground almonds, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and rub it in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter is crucial here – it creates steam pockets during baking that result in flaky, tender pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle over the flour mixture. Stir with a knife or pulse briefly until the dough just starts to come together – add the remaining tablespoon of water only if needed. The dough should hold together when pressed but shouldn't be wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently bring the dough together to form a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking, and firms up the butter for a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with some overhang. Be gentle but confident with your rolling to maintain an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Press it gently into the corners and up the sides, allowing a slight overhang. Prick the base all over with a fork – this prevents air bubbles forming during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-8 minutes until the base is lightly golden and feels dry to the touch. This crucial step ensures your pastry won't become soggy when filled with custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, reduce the oven temperature to 160°C (140°C fan/gas mark 3) and prepare the custard filling. In a saucepan, gently heat the cream and milk until just below simmering point – you'll see tiny bubbles forming at the edge of the pan. Remove from heat immediately to prevent scalding.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, sugar, and vanilla until pale and slightly thickened but not foamy. Too much air incorporated at this stage can cause your custard to rise and then collapse unattractively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Very gradually pour the warm cream mixture into the egg mixture, whisking constantly. This slow tempering process prevents the eggs from curdling. Stir in the ground almonds, almond extract, and 40g of flaked almonds.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pastry case on a baking sheet for easier handling. Pour the custard mixture into the pastry case, filling it almost to the top. Sprinkle the remaining 20g of flaked almonds over the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer to the oven and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center – like a barely set jelly. The custard will continue to firm up as it cools. If you notice the edges browning too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely in the tin on a wire rack – this may take 1-2 hours. The cooling period is essential for the custard to set properly and develop its silky texture. Once cooled, carefully remove from the tin, dust with icing sugar, and serve at room temperature for the best flavor and texture.</li></ol>