Coffee 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 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">¼ tsp salt</li><li class="ingredients-single-item">For the coffee custard:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">4 tbsp freshly ground coffee (or 3 tbsp instant espresso powder)</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 1 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">For serving:</li><li class="ingredients-single-item">1 tbsp cocoa powder 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 uncooked rice</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Baking parchment</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>Begin with the pastry by combining the flour, icing sugar and salt in a large bowl. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs (alternatively, pulse in a food processor). The cold butter is crucial as it creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually incorporate just enough ice-cold water to bring the dough together – be careful not to overwork it as this develops gluten, making the pastry tough. Form the dough into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, large enough to line your tart tin. Carefully drape the pastry over your rolling pin and transfer to the tin, gently pressing into the corners. Trim the excess leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-8 minutes until the base is lightly golden and feels dry to the touch. The blind baking ensures your base won't become soggy when filled with the custard. Trim any excess pastry for a neat finish.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case cools, prepare your coffee custard. Heat the cream, milk, coffee grounds (or espresso powder), and vanilla seeds in a saucepan until just below boiling point – you'll see small bubbles forming around the edge. Remove from heat, cover, and allow to infuse for 15 minutes to extract maximum coffee flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk the egg yolks and caster sugar until pale and slightly thickened. The sugar crystals help cut through the egg proteins, creating a smoother custard. Strain the coffee-infused cream mixture through a fine sieve into a clean saucepan, pressing firmly to extract all the liquid and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour the warm (not hot) coffee cream into the egg mixture, whisking continuously to prevent the eggs from scrambling. Return the mixture to the clean saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon – this happens at around 75-80°C if you have a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 160°C (140°C fan). Pour the warm custard into the baked pastry case (it should still be slightly warm to help prevent a soggy base). Carefully transfer to the oven and bake for 20-25 minutes. The custard should be set around the edges but maintain a slight wobble in the center – this ensures a silky texture once fully cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely at room temperature before refrigerating for at least 2 hours or ideally overnight. This resting time allows the custard to set properly and the flavors to develop fully. Just before serving, dust lightly with cocoa powder using a fine sieve for an elegant finish that enhances the coffee notes.</li></ol>