Home
Recipes
Pastry
Shortcrust Pastry
Cardamom Tart Recipe

Cardamom Tart Recipe

Master this homemade cardamom tart with our easy baking recipe that combines a buttery shortcrust pastry with a luxuriously smooth, cardamom-infused custard filling. Learn the best techniques for achieving the perfect balance of warm spice and creamy sweetness in this elegant yet approachable dessert.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
An overhead shot of a perfectly golden Cardamom Tart resting on a vintage ceramic cake stand, its surface exhibiting a subtle shimmer. Soft natural light streams across the scene, highlighting the tart's creamy beige filling flecked with tiny cardamom specks. The cross-section reveals a crisp, flaky pastry shell providing beautiful contrast to the velvety custard center. Fresh berries and a light dusting of powdered sugar create vibrant color accents against the warm-toned filling, while a few whole cardamom pods and cinnamon sticks strategically placed around the rustic wooden table hint at the aromatic spices within.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the 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">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"><strong>For the cardamom custard filling:</strong></li> <li class="ingredients-single-item">400ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">8-10 cardamom pods, crushed (seeds only)</li> <li class="ingredients-single-item">1 cinnamon stick</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 tsp vanilla extract</li> <li class="ingredients-single-item"><strong>For serving (optional):</strong></li> <li class="ingredients-single-item">Fresh berries</li> <li class="ingredients-single-item">Icing sugar for dusting</li> </ul>

Equipment

<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">Parchment paper</li> <li class="equipment-single-item">Fine mesh sieve</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> Make the pastry by combining the flour, salt, and icing sugar in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. The cold butter creates pockets of steam when baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix in the egg yolk and gradually add just enough ice-cold water to bring the dough together – it should be pliable but not sticky. Cold ingredients prevent gluten development, ensuring a tender crust. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter. </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 approximately 3-4mm thickness, making it large enough to line your tart tin. Carefully transfer the pastry to the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to account for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prick the base with a fork several times, then line with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5-10 minutes until the pastry is lightly golden and dry to the touch. Blind baking ensures the crust is partially cooked before adding wet fillings, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pastry case is baking, prepare the custard filling. Place the cream, milk, cardamom seeds (discard the pods), and cinnamon stick in a saucepan. Heat gently until almost boiling, then remove from heat and leave to infuse for 20 minutes. This slow infusion process extracts the complex flavor compounds from the spices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until well combined but not foamy. Excessive whisking can incorporate too much air, which creates bubbles in the finished custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Strain the infused cream mixture through a fine mesh sieve to remove the spices, then gradually pour it into the egg mixture, whisking constantly. This tempering process prevents the eggs from curdling when introduced to the warm cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 150°C (130°C fan). Place the baked pastry case on a baking sheet, then carefully pour in the custard mixture, filling it nearly to the top. The lower temperature ensures gentle cooking for a silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully transfer to the oven and bake for 25-30 minutes until the filling is just set but still has a slight wobble in the center – it should tremble like set jelly when gently shaken. The custard will continue cooking from residual heat after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set. This resting time allows the flavors to develop and the texture to become perfectly creamy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Just before serving, carefully remove the tart from the tin. If desired, arrange fresh berries on top and dust lightly with icing sugar. The sweet-tart berries provide a beautiful contrast to the warm spiced custard. Slice with a clean, sharp knife dipped in hot water and wiped clean between cuts for perfect presentation. </li> </ol>

FAQs

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

What ingredients are used in Cardamom Tart Recipe?

This elegant tart requires plain flour, butter, eggs, double cream, milk, cardamom pods, cinnamon, sugar, and vanilla for the base recipe. The pastry uses cold butter and ice water for flakiness, while the filling features freshly crushed cardamom seeds for authentic flavour.

How to cook Cardamom Tart Recipe at home?

Learn how to cook Cardamom Tart Recipe by first blind-baking a buttery shortcrust pastry until golden. Meanwhile, infuse cream with freshly crushed cardamom seeds and cinnamon. The secret lies in gentle baking at a lower temperature (150°C) to achieve that perfectly silky custard texture with just the right amount of wobble.

What's the best way to achieve a perfectly smooth custard filling?

For silky-smooth custard, strain the infused cream mixture through a fine mesh sieve before combining with eggs, whisk gently to avoid incorporating too much air, and bake at a low temperature (130-150°C fan). The tart should have a slight wobble when done – it will continue setting as it cools.

Can I prepare this spiced tart in advance for a dinner party?

Absolutely! This elegant dessert actually benefits from being made a day ahead. The pastry can be prepared and blind-baked 24 hours in advance, and the completed tart needs at least 2 hours of chilling time. The flavours develop beautifully overnight, making it perfect for entertaining.

How can I tell when my custard tart is perfectly baked?

The key is looking for a slight wobble in the centre – it should tremble like set jelly when gently shaken. If it's completely firm, it's overbaked. The edges should be set while the middle maintains some movement. The custard will continue to set as it cools, resulting in the perfect silky texture.

Want to try something else in ...

Shortcrust Pastry

Try following recommended recipes

View all
An overhead shot of a golden-brown Bakewell tart with a perfectly crimped edge, sliced to reveal layers of ruby-red raspberry jam beneath a tender almond frangipane filling. The surface is adorned with toasted flaked almonds that create beautiful texture against the caramelized top. Positioned on a vintage blue ceramic cake stand against a rustic wooden table, the tart is accompanied by a small bowl of fresh raspberries and a delicate sifting of powdered sugar that catches the soft natural daylight streaming through a nearby window. A silver cake server rests beside a plated slice, revealing the distinct layers and buttery shortcrust base.
Pastry
Shortcrust Pastry

Bakewell Tart Recipe

A buttery shortcrust pastry filled with raspberry jam and almond frangipane, topped with flaked almonds for a classic British treat that balances sweet, nutty and tart flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a Banoffee Pie showcasing its distinct layers - the golden biscuit base, amber-colored caramel, perfectly arranged banana slices, and cloud-like whipped cream topped with delicate chocolate shavings. The pie is presented on a rustic ceramic plate against a light wooden table, with a slice being removed to reveal the beautiful cross-section of layers. Natural light streams in from a nearby window, highlighting the glossy caramel dripping slightly at the edges and the contrasting textures between the crunchy base and creamy toppings. A few fresh banana slices and scattered chocolate curls surround the pie, with a vintage cake server poised beside it.
Pastry
Shortcrust Pastry

Banoffee Pie Recipe

A heavenly layered dessert with buttery biscuit base, luscious caramel, sweet bananas, and billowy whipped cream topped with chocolate shavings.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly golden Bourbon Pecan Tart on a rustic wooden cake stand, with one slice cut to reveal the luscious caramel interior studded with toasted pecans. Soft natural light highlights the glistening, amber-hued filling and the flaky, buttery crust edge. The cross-section showcases layers of crisp pastry, rich caramel, and generous pecan pieces. A small glass of bourbon sits alongside the tart, with scattered whole pecans and a light dusting of powdered sugar around the display, creating a warm, inviting tableau perfect for autumn entertaining.
Pastry
Shortcrust Pastry

Bourbon Pecan Tart Recipe

A buttery shortcrust pastry filled with a silky bourbon-infused caramel and toasted pecans, creating the perfect balance of sweet, nutty, and subtly spirited flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
Overhead shot of a perfectly golden pear custard tart with fan-arranged pear slices visible through a glossy, amber-hued custard surface. The flaky, butter-rich pastry edge is beautifully crimped and baked to a deep gold. Captured in warm natural light on a marble surface with a vintage silver serving knife, cinnamon sticks, and fresh pears artfully scattered nearby. A slice has been removed, revealing the delicate layers of custard-soaked pears and the crisp pastry base that maintains its structure despite the luscious filling.
Pastry
Shortcrust Pastry

Pear Custard Tart Recipe

This elegant pear custard tart showcases tender slices of pear nestled in silky vanilla custard, all embraced by a buttery, golden pastry crust.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic plum tart resting on a weathered wooden board, its golden-brown shortcrust pastry forming a free-form circle with crimped edges. The deep magenta and purple plum slices are arranged in an overlapping pattern, their edges caramelized to a deep burgundy with bubbling fruit juices. A dusting of powdered sugar catches the soft natural light streaming through a nearby window, while scattered sliced almonds add texture and contrast. In the background, a small bowl of whipped cream and a branch with fresh plums suggest the tart's farm-fresh origins. The cross-section view reveals a perfectly baked base—crisp yet tender—supporting the jammy fruit layer that glistens with a light apricot glaze.
Pastry
Shortcrust Pastry

Plum Tart Recipe

A buttery, golden pastry cradles juicy plums that caramelize to jammy perfection, creating a rustic dessert that balances sweet-tart fruit with hints of cinnamon and almond.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot captures this stunning tart on a weathered wooden cake stand, where deep purple-red fig halves are arranged in a mesmerizing spiral pattern atop the golden custard filling. The crust's perfectly fluted edges show precise crimping and a rich, even bake. Warm afternoon light casts a honey-colored glow across the dessert, highlighting the glistening figs that have been brushed with warmed honey for a jewel-like finish. A small jar of artisanal honey sits nearby with a wooden dipper, while scattered fresh figs and a sprig of thyme add rustic charm to the composition. The cross-section reveals the clear distinction between the crisp pastry, creamy honey-infused filling, and the tender caramelized figs.
Pastry
Shortcrust Pastry

Fig and Honey Tart Recipe

A buttery shortcrust pastry cradles a luscious honey-infused custard topped with caramelized fresh figs, creating an elegant dessert that balances sweet, floral, and slightly tart flavors.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
Overhead shot of a golden-brown Apple Custard Tart on a weathered wooden cake stand, with a slice being lifted to reveal layers of caramelized apple slices nestled in velvety custard. Soft natural light streams across the flaky, butter-rich pastry edge, highlighting its crisp texture. The custard's yellow hue contrasts beautifully with the amber-colored apples arranged in a decorative spiral pattern. A light dusting of cinnamon and confectioners' sugar adds dimension, while scattered apple blossoms and a vintage silver cake server complete the rustic-elegant styling.
Pastry
Shortcrust Pastry

Apple Custard Tart Recipe

Buttery shortcrust pastry cradles tender spiced apples and silky vanilla bean custard, creating a sophisticated dessert that balances sweet fruit with creamy richness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of the glossy chocolate tart sitting on a matte black ceramic cake stand, with one perfect slice removed to reveal the contrast between the crisp, golden-brown pastry and the velvety dark chocolate filling. Natural window light creates subtle highlights on the tart's mirror-like surface, while a light dusting of cocoa powder adorns the edges. In the background, a scattering of high-quality chocolate shards, a small bowl of sea salt flakes, and a delicate sprig of fresh mint provide context. A vintage silver fork rests beside the plated slice, showing the clean, perfect cut through the silky ganache.
Pastry
Shortcrust Pastry

Chocolate Tart Recipe

A decadent chocolate tart with a buttery shortcrust pastry shell filled with silky, intense chocolate ganache that melts luxuriously on the tongue.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic Prune and Armagnac Tart with its glossy, jewel-toned prunes arranged in concentric circles atop a golden pastry base. Soft natural light highlights the deep purple-black fruit against the amber Armagnac glaze that glistens across the surface. A slice has been removed, revealing the contrast between the flaky pastry and tender fruit filling. The tart rests on a weathered wooden serving board dusted with confectioners' sugar, accompanied by a small glass of Armagnac and a vintage dessert fork. Crystal sugar granules catch the light along the perfectly crimped edges of the pastry.
Pastry
Shortcrust Pastry

Prune and Armagnac Tart Recipe

Rich, plump prunes soaked in aromatic Armagnac nestled in a buttery pastry shell create a sophisticated tart with complex sweetness and subtle French flair.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic ceramic baking dish containing the cottage pie, with a corner portion cut away to reveal the distinct three layers - the golden flaky pastry base, rich beef filling, and peaks of bronzed mashed potato topping. The cross-section displays the crisp pastry base, juicy beef mixture studded with colorful vegetables, and fluffy potato peaks with burnished edges. Captured in warm late-afternoon light that emphasizes the golden-brown edges of both pastry and potato, the dish sits on a weathered wooden table alongside scattered fresh herbs and a vintage serving spoon. Steam rises gently from the freshly cut portion, with the gravy from the filling just beginning to seep into the buttery pastry layer below.
Pastry
Shortcrust Pastry

Cottage Pie with Pastry Base Recipe

A comforting twist on the classic cottage pie featuring a golden, flaky pastry base, rich savory beef filling, and creamy mashed potato topping that creates the perfect balance of textures and flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 30 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Cardamom Tart Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-20", "description": "Master this homemade cardamom tart with our easy baking recipe that combines a buttery shortcrust pastry with a luxuriously smooth, cardamom-infused custard filling. Learn the best techniques for achieving the perfect balance of warm spice and creamy sweetness in this elegant yet approachable dessert.", "prepTime": "PT30M", "cookTime": "PT45M", "totalTime": "PT1H15M", "keywords": "cardamom tart, spiced custard dessert, shortcrust pastry, aromatic baking, elegant dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "European", "nutrition": { "@type": "NutritionInformation", "calories": "345 calories", "carbohydrateContent": "29 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "14 g", "cholesterolContent": "185 mg", "sodiumContent": "95 mg", "sugarContent": "17 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g plain flour", "100g cold unsalted butter, cubed", "30g icing sugar", "1 large egg yolk", "2-3 tbsp ice-cold water", "Pinch of salt", "400ml double cream", "100ml whole milk", "8-10 cardamom pods, crushed (seeds only)", "1 cinnamon stick", "4 large eggs", "2 egg yolks", "80g caster sugar", "1 tsp vanilla extract", "Fresh berries (optional, for serving)", "Icing sugar for dusting (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the pastry", "text": "Make the pastry by combining the flour, salt, and icing sugar in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. The cold butter creates pockets of steam when baking, resulting in flaky layers." }, { "@type": "HowToStep", "name": "Form the dough", "text": "Mix in the egg yolk and gradually add just enough ice-cold water to bring the dough together – it should be pliable but not sticky. Cold ingredients prevent gluten development, ensuring a tender crust. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter." }, { "@type": "HowToStep", "name": "Prepare the tart case", "text": "Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to approximately 3-4mm thickness, making it large enough to line your tart tin. Carefully transfer the pastry to the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to account for shrinkage." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Prick the base with a fork several times, then line with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5-10 minutes until the pastry is lightly golden and dry to the touch. Blind baking ensures the crust is partially cooked before adding wet fillings, preventing a soggy bottom." }, { "@type": "HowToStep", "name": "Infuse the cream", "text": "While the pastry case is baking, prepare the custard filling. Place the cream, milk, cardamom seeds (discard the pods), and cinnamon stick in a saucepan. Heat gently until almost boiling, then remove from heat and leave to infuse for 20 minutes. This slow infusion process extracts the complex flavor compounds from the spices." }, { "@type": "HowToStep", "name": "Prepare egg mixture", "text": "In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until well combined but not foamy. Excessive whisking can incorporate too much air, which creates bubbles in the finished custard." }, { "@type": "HowToStep", "name": "Combine custard", "text": "Strain the infused cream mixture through a fine mesh sieve to remove the spices, then gradually pour it into the egg mixture, whisking constantly. This tempering process prevents the eggs from curdling when introduced to the warm cream." }, { "@type": "HowToStep", "name": "Fill the tart", "text": "Reduce the oven temperature to 150°C (130°C fan). Place the baked pastry case on a baking sheet, then carefully pour in the custard mixture, filling it nearly to the top. The lower temperature ensures gentle cooking for a silky texture." }, { "@type": "HowToStep", "name": "Bake the tart", "text": "Carefully transfer to the oven and bake for 25-30 minutes until the filling is just set but still has a slight wobble in the center – it should tremble like set jelly when gently shaken. The custard will continue cooking from residual heat after removal from the oven." }, { "@type": "HowToStep", "name": "Cool and set", "text": "Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set. This resting time allows the flavors to develop and the texture to become perfectly creamy." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, carefully remove the tart from the tin. If desired, arrange fresh berries on top and dust lightly with icing sugar. The sweet-tart berries provide a beautiful contrast to the warm spiced custard. Slice with a clean, sharp knife dipped in hot water and wiped clean between cuts for perfect presentation." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Patel", "datePublished": "2024-04-12", "reviewBody": "This cardamom tart is perfectly spiced! The balance of flavors is excellent - the cardamom is present but not overwhelming. My guests were impressed and asked for the recipe.", "name": "Perfect Balance of Spices", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Pierre Dubois", "datePublished": "2024-04-08", "reviewBody": "An elegant dessert that's perfect for dinner parties. I've made this twice now and both times it was a showstopper. The custard texture is silky smooth and the pastry is crisp and buttery.", "name": "Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-04-15", "reviewBody": "The best custard texture I've ever achieved in a homemade tart! The step-by-step instructions were clear and the technique tips helped me get it right the first time. Will definitely make again.", "name": "Perfect Custard Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-05", "reviewBody": "Definitely worth taking the time to blind-bake the pastry properly. No soggy bottom here! The cardamom flavor develops beautifully overnight - even better the next day.", "name": "No Soggy Bottom!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "I've made this three times in two weeks - it's that good! My husband wasn't sure about cardamom in desserts before, but now he requests this tart specifically. The infusion method really extracts all the flavor.", "name": "Converted a Cardamom Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cardamom Tart Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This elegant tart requires plain flour, butter, eggs, double cream, milk, cardamom pods, cinnamon, sugar, and vanilla for the base recipe. The pastry uses cold butter and ice water for flakiness, while the filling features freshly crushed cardamom seeds for authentic flavour." } }, { "@type": "Question", "name": "How to cook Cardamom Tart Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cardamom Tart Recipe by first blind-baking a buttery shortcrust pastry until golden. Meanwhile, infuse cream with freshly crushed cardamom seeds and cinnamon. The secret lies in gentle baking at a lower temperature (150°C) to achieve that perfectly silky custard texture with just the right amount of wobble." } }, { "@type": "Question", "name": "What's the best way to achieve a perfectly smooth custard filling?", "acceptedAnswer": { "@type": "Answer", "text": "For silky-smooth custard, strain the infused cream mixture through a fine mesh sieve before combining with eggs, whisk gently to avoid incorporating too much air, and bake at a low temperature (130-150°C fan). The tart should have a slight wobble when done – it will continue setting as it cools." } }, { "@type": "Question", "name": "Can I prepare this spiced tart in advance for a dinner party?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! This elegant dessert actually benefits from being made a day ahead. The pastry can be prepared and blind-baked 24 hours in advance, and the completed tart needs at least 2 hours of chilling time. The flavours develop beautifully overnight, making it perfect for entertaining." } }, { "@type": "Question", "name": "How can I tell when my custard tart is perfectly baked?", "acceptedAnswer": { "@type": "Answer", "text": "The key is looking for a slight wobble in the centre – it should tremble like set jelly when gently shaken. If it's completely firm, it's overbaked. The edges should be set while the middle maintains some movement. The custard will continue to set as it cools, resulting in the perfect silky texture." } } ] }