Grand Marnier 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 custard filling:</li><li class="ingredients-single-item">500ml full-fat milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">45ml Grand Marnier liqueur (or Cointreau)</li><li class="ingredients-single-item">Optional garnish:</li><li class="ingredients-single-item">Icing sugar for dusting</li><li class="ingredients-single-item">Candied orange slices</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or uncooked rice for blind baking</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 with the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and cold butter until the mixture resembles fine breadcrumbs. This cold butter method creates small pockets of fat that will result in a flaky pastry. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and just enough ice-cold water to bring the dough together – be careful not to overwork the pastry as this will develop the gluten and make it tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and will shrink less during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with a little overhang. Gently drape the pastry over your rolling pin to transfer it to the tin, then press it into the corners without stretching it. 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, line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for 5-8 minutes until the base is lightly golden and looks dry. The initial blind bake ensures your pastry won't have a soggy bottom when filled with the custard. Once baked, trim any remaining overhang with a sharp knife and set aside to cool slightly. Reduce oven temperature to 160°C.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard filling, pour the milk into a saucepan, add the vanilla seeds and pod (or extract), and the orange zest. Heat gently until just below boiling point, then remove from heat and allow to infuse for 10 minutes. Steeping the aromatics in warm milk helps extract their flavors without scorching them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and thick. The cornflour will help stabilize your custard, preventing it from curdling during baking. Remove the vanilla pod from the milk if using, then gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. If you have a thermometer, the custard should reach 82-85°C to ensure the eggs are safely cooked and the cornflour is activated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and stir in the Grand Marnier. Pass the custard through a fine mesh sieve into a clean bowl to remove any lumps and the orange zest (which has now released its flavor). The alcohol will add flavor but most of the alcohol content will evaporate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the strained custard into the pre-baked tart case, filling it almost to the top. Carefully transfer to the oven and bake at 160°C for 20-25 minutes, or until the custard is just set but still has a slight wobble in the center. The custard will continue to set as it cools, so be careful not to overbake, which would cause it to crack.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set. This patience will be rewarded with a perfectly silky texture. Shortly before serving, dust with icing sugar and decorate with candied orange slices if desired. The tart is best enjoyed on the day it's made, but will keep refrigerated for up to 2 days.</li></ol>