Cinnamon 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 caster 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 full-fat milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">4 cinnamon sticks</li><li class="ingredients-single-item">1 tsp ground cinnamon, plus extra for dusting</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">2 tbsp cornflour</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Ceramic baking beans (or dried beans/rice)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Digital thermometer (optional)</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, butter and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a flaky texture as the cold butter pieces will create steam pockets during baking. Alternatively, rub the butter into the flour using your fingertips, being careful not to warm the mixture too much.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk and 2 tablespoons of ice-cold water. Pulse until the dough just begins to come together, adding the remaining tablespoon of water if needed. The dough should hold together when pinched but shouldn't be sticky. Turn onto a lightly floured surface and gently bring together into a disc without overworking (which would develop gluten and make your pastry tough).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Wrap the pastry disc in cling film and chill in the refrigerator for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry is chilling, prepare your cinnamon-infused custard base. In a heavy-based saucepan, combine the milk, cream, cinnamon sticks, ground cinnamon and vanilla. Heat gently until almost simmering, then remove from heat, cover, and allow to infuse for 30 minutes. The longer infusion time creates a deeper, more aromatic flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle about 5cm larger than your tart tin. Keep rotating the pastry as you roll to ensure even thickness.</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. Gently press the pastry into the corners without stretching it. Roll your rolling pin over the top to trim excess pastry, then create a tiny overhang and pinch it slightly above the tin edge (this helps prevent shrinkage). Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with ceramic baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and pale golden. The base should look matte rather than shiny. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastry is baking, finish your custard. In a large bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. Reheat the infused milk mixture until hot but not boiling, then strain through a fine mesh sieve onto the egg mixture, whisking constantly. This tempering process prevents the eggs from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the custard mixture back into the cleaned saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of a spoon (or reaches 75-80°C on a thermometer). Be patient and keep the heat moderate – rushing this step can lead to curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pre-baked tart shell on a baking sheet (this makes it easier to move). Carefully pour the warm custard into the shell, filling it almost to the top. If desired, lightly dust the surface with additional ground cinnamon in a decorative pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the tart for 20-25 minutes until the custard is just set but still has a slight wobble in the center (like set jelly). The custard will continue to firm up as it cools. The ideal custard tart should tremble gently when moved but not slosh or appear liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely at room temperature before carefully removing it from the tin. For the cleanest slices, refrigerate for at least 2 hours before serving. The tart is wonderful served chilled or at room temperature with a light dusting of cinnamon or icing sugar. Store any leftovers in the refrigerator for up to 3 days.</li></ol>