Date 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">Pinch of salt</li> <li class="ingredients-single-item">For the date filling:</li> <li class="ingredients-single-item">200g Medjool dates, pitted and roughly chopped</li> <li class="ingredients-single-item">60ml boiling water</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the custard:</li> <li class="ingredients-single-item">300ml whole milk</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">2 large egg yolks</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">¼ tsp ground 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 uncooked rice for blind baking</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> Start by making the pastry. If using a food processor, pulse the flour, salt and cold cubed butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture with your fingertips, keeping everything as cool as possible to prevent the butter from melting—this ensures a flaky, crisp pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the icing sugar and mix briefly. Make a well in the center and add the egg yolk plus 2 tablespoons of ice-cold water. Pulse or mix with a knife until the dough just begins to come together, adding the remaining tablespoon of water only if necessary. The dough should hold together when pressed but shouldn't feel sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a flat disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period is crucial as it allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare the date filling. Place the chopped dates in a small bowl, pour over the boiling water, add the vanilla extract, and let sit for 10 minutes. The dates will soften and begin to break down, creating a rich, caramel-like sweetness that will complement the custard. </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 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Always roll from the center outward, rotating the pastry occasionally to maintain an even circle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press the pastry into all corners without stretching it, which would cause shrinkage. Roll your pin over the top of the tin to trim excess pastry, then prick the base all over with a fork to prevent air bubbles. Return to the refrigerator for another 15 minutes to chill again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. 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 blind baking ensures your pastry base won't become soggy once the wet custard filling is added. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 160°C (140°C fan). Spread the softened date mixture evenly over the base of the pastry case. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the custard, gently heat the milk and cream in a saucepan with the vanilla seeds and pod (or extract) until nearly simmering. Remove from heat and let infuse for 5 minutes. The slow warming process allows the vanilla to fully infuse into the dairy, creating a deeper flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> In a large bowl, whisk together the whole eggs, egg yolks, and caster sugar until just combined but not frothy. Excessive whisking incorporates too much air, which can cause bubbles in your finished custard. Gradually pour in the warm milk mixture, whisking constantly to prevent the eggs from scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Strain the custard through a fine sieve into a jug to remove any egg strands or vanilla pod pieces. This ensures a perfectly smooth, silky custard. Sprinkle over the nutmeg if using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the pastry case (still in its tin) on a baking sheet near the oven. Carefully pour the custard over the date layer, filling it almost to the top. The baking sheet makes it easier to transfer the tart to the oven without spilling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center when gently shaken. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which would cause the custard to crack and become rubbery. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow the tart to cool completely in the tin before removing. This cooling period is essential for the custard to set properly. For the cleanest slices, refrigerate the tart for at least 2 hours before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Serve at room temperature for the best flavor and texture. The contrast between the buttery crisp pastry, sweet dates, and creamy vanilla custard creates a harmonious dessert that's both elegant and comforting. The tart will keep refrigerated for up to 3 days. </li> </ol>