Amaretto 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">30g icing 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">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">60ml amaretto liqueur (or 1 tsp almond extract for non-alcoholic version)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">30g flaked almonds, toasted</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Non-stick saucepan</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour, butter, and salt in a food processor. Pulse until the mixture resembles fine breadcrumbs (this prevents overworking the gluten, which would make the pastry tough). Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just comes together – it should hold when pressed between your fingers but not be sticky. If needed, add the remaining tablespoon of water. The cold ingredients help prevent the butter from melting, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a flat disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle larger than your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin. Press gently into the edges without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes until the edges are turning golden.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the baking beans and parchment, then return the pastry case to the oven for another 5-7 minutes until the base is golden and feels dry to the touch. The base must be fully cooked as it won't bake further after adding the wet filling. Allow to cool while you make the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard filling, heat the milk with the vanilla pod and seeds (or extract) in a saucepan until just below boiling point. Meanwhile, whisk together the egg yolks, sugar, and cornflour in a large heat-proof bowl until pale and thick – about 2-3 minutes. The cornflour helps stabilize the eggs, preventing curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the vanilla pod from the milk (if using), then gradually pour the hot milk into the egg mixture, whisking continuously to prevent scrambling. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon – about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the amaretto liqueur (or almond extract). The heat will help burn off some of the alcohol while preserving the flavor. Pass the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the custard into the cooled pastry case and smooth the surface with a spatula. Allow to cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 4 hours, preferably overnight. The slow cooling gives the custard time to set properly without condensation forming.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, carefully remove the tart from the tin. Scatter the toasted flaked almonds around the edge of the tart and dust lightly with icing sugar. For the perfect finish, use a sharp knife dipped in hot water and wiped dry between each cut to create clean slices.</li></ol>