Bakewell Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the shortcrust pastry:</strong></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 icing sugar</li><li class="ingredients-single-item">1 medium 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"><strong>For the custard layer:</strong></li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item"><strong>For the frangipane layer:</strong></li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">2 medium eggs</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">1 tbsp plain flour</li><li class="ingredients-single-item"><strong>For assembly:</strong></li><li class="ingredients-single-item">4 tbsp raspberry jam</li><li class="ingredients-single-item">25g flaked almonds</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 dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Stand mixer or electric hand whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the shortcrust pastry. Place the flour, salt, and icing sugar in a large bowl and mix briefly. Add the cold cubed butter and rub into the flour mixture using your fingertips until it resembles breadcrumbs. The cold butter is crucial as it creates pockets of fat that will melt during baking, creating flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then mix with a knife until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to make the dough too wet. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and use it to line your tart tin. Gently press the pastry into the corners without stretching it (which would cause shrinkage). Trim any excess pastry, prick the base all over with a fork, and return to the refrigerator for 15 minutes to prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and feels dry to the touch. This creates a barrier that prevents the custard from making the pastry soggy. Reduce the oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is cooling slightly, prepare the custard. In a saucepan, heat the milk, cream, and vanilla seeds (or extract) until just below boiling point. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The cornflour helps stabilize the custard, preventing it from curdling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually pour the hot milk mixture onto the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens enough to coat the back of a spoon. Look for the consistency of thick pouring cream – it will thicken further as it bakes and cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully spread the raspberry jam over the base of the pastry case, creating an even layer. This jam layer is a signature element of Bakewell tarts and provides a delightful tartness that balances the sweet almond flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the warm custard over the jam layer, filling the case about two-thirds full. Place in the oven and bake for 15 minutes until the custard is just set but still has a slight wobble in the center. The custard should reach around 75°C internally for the perfect set without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the custard is baking, prepare the frangipane by creaming together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the almond extract. Finally, fold in the ground almonds and flour. The flour helps stabilize the frangipane, preventing it from becoming too oily during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the custard layer has set, carefully spoon the frangipane over the top, spreading it gently to avoid disturbing the custard layer. Scatter the flaked almonds over the surface and return the tart to the oven for a further 25-30 minutes until the frangipane is golden brown and a skewer inserted comes out clean.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely in the tin before carefully removing. The cooling process is crucial as it allows the custard to set fully and the flavors to meld together. For the cleanest slices, refrigerate for at least 2 hours before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, dust lightly with icing sugar for a beautiful finish. This tart is best enjoyed at room temperature to fully appreciate the contrast between the crisp pastry, soft custard, and fragrant frangipane. Store any leftovers in the refrigerator for up to 3 days.</li></ol>