Cardamom Tart Recipe

<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>

<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>

<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>