Kahlúa 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 custard filling:</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 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">3 tbsp strong espresso or instant coffee dissolved in 3 tbsp hot water</li><li class="ingredients-single-item">50ml Kahlúa coffee liqueur (or other coffee liqueur)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tsp cocoa powder for dusting</li><li class="ingredients-single-item">Coffee beans for decoration (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 dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs. This cold butter technique creates pockets of fat that will steam during baking, resulting in flaky layers. If working by hand, use fingertips to rub the butter into the flour, keeping everything as cool as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and just enough ice water (1 tablespoon at a time) until the dough just comes together. Be careful not to overwork the dough or it will become tough - stop mixing as soon as no dry flour remains.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over the tin, gently pressing into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. This blind baking technique ensures a crisp base that won't become soggy when filled. Bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until the pastry is golden and dry to the touch. Trim any excess pastry for a clean edge.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools, prepare the filling. In a medium saucepan, gently heat the cream and milk until steaming but not boiling. Remove from heat. Meanwhile, in a large bowl, whisk the egg yolks and sugar until pale and slightly thickened - this creates the custard base that will set beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Whisk the coffee into the egg mixture, then gradually pour in the warm cream mixture, whisking constantly. This tempering technique prevents the eggs from scrambling. Stir in the Kahlúa and vanilla extract. Strain the mixture through a fine mesh sieve to ensure a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cooled pastry case on a baking sheet (this makes it easier to transfer to the oven). Pour the custard mixture into the case, filling it almost to the top. Carefully transfer to the oven and reduce the temperature to 160°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes or until the custard is just set with a slight wobble in the center - it will continue to set as it cools. Look for edges that are set but a center that quivers like jelly when gently shaken. Don't overbake or the texture will become grainy rather than silky.</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 the custard. Before serving, dust with cocoa powder using a small sieve for even distribution, and decorate with coffee beans if desired. Serve chilled - the flavors are most pronounced when cool.</li></ol>