Cardamom 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 caster sugar</li><li class="ingredients-single-item">1 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 full-fat milk</li><li class="ingredients-single-item">6 green cardamom pods, lightly crushed</li><li class="ingredients-single-item">1 vanilla pod, split lengthwise (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 egg yolks</li><li class="ingredients-single-item">80g caster sugar</li><li class="ingredients-single-item">1/4 tsp ground cardamom</li><li class="ingredients-single-item">Pinch of freshly grated nutmeg (optional)</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">Fine mesh sieve</li><li class="equipment-single-item">Ceramic baking beans or uncooked rice</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and butter in a food processor and pulse until the mixture resembles breadcrumbs. The cold butter creates pockets of fat that will steam during baking, creating flaky layers. Alternatively, you can rub the butter into the flour using your fingertips, but work quickly to prevent the butter from warming.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse briefly until the dough begins to come together. If it seems too dry, add the remaining tablespoon of water. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it into a disc without overworking it (which would develop gluten and make the pastry tough). Wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry is chilling, prepare the custard. In a medium saucepan, combine the milk, crushed cardamom pods, and split vanilla pod (if using). Bring to a gentle simmer over medium heat, then remove from heat, cover, and let infuse for 20 minutes to extract maximum flavor from the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. Be gentle but work confidently – the pastry should be cold but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry using your rolling pin and drape it over the tart tin. Press it gently into the corners without stretching it (stretching leads to shrinkage). Roll your rolling pin over the top to trim excess pastry. Prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with ceramic baking beans or uncooked rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-10 minutes until the pastry is dry and pale golden. The blind baking ensures your pastry base won't become soggy when filled with custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastry case is baking, finish preparing the custard. Strain the infused milk through a fine-mesh sieve into a jug, removing the cardamom pods and vanilla pod (scrape the seeds from the vanilla pod into the milk if using).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the eggs, egg yolks, sugar, ground cardamom, and nutmeg (if using) until well combined but not too aerated – excessive air bubbles will affect the smoothness of your custard. Gradually whisk in the warm infused milk.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 150°C (130°C fan). Place the blind-baked tart shell on a baking sheet (this makes it easier to transfer to the oven). Pour the custard mixture into the warm pastry case, filling it almost to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer to the oven and bake for 25-30 minutes, or until the custard is just set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which would cause the custard to become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in its tin for at least 1 hour before removing. The cooling period allows the custard to set completely and the flavors to develop. Serve at room temperature for the most pronounced cardamom flavor, or chilled if you prefer a firmer texture. Your Cardamom Custard Tart will keep refrigerated for up to 3 days, though the pastry will gradually soften.</li></ol>