Pomegranate Custard Tart Recipe
A buttery shortcrust pastry cradles silky vanilla custard topped with jewel-like pomegranate arils that burst with sweet-tart flavor in every elegant bite.
Ingredients
<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">25g 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 whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</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">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">Seeds from 1 large pomegranate (about 150g)</li><li class="ingredients-single-item">1 tbsp icing sugar, for dusting (optional)</li><li class="ingredients-single-item">1 tbsp pomegranate molasses (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Fine mesh sieve</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the shortcrust pastry. If using a food processor, pulse the flour, butter, icing sugar and salt until they resemble fine breadcrumbs. Alternatively, use your fingertips to rub the butter into the dry ingredients until no large lumps remain. This technique keeps the pastry tender by preventing the butter from warming too much.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tbsp of ice-cold water, then mix until the dough just comes together, adding the remaining tablespoon of water if needed. The cold water prevents the butter from melting and helps maintain a flaky texture. Shape into a disc, wrap in cling film and chill for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</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 - thin enough to be delicate but sturdy enough to hold the filling. Carefully drape over your tart tin and gently press into the fluted edges. Don't stretch the pastry as this causes shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving a slight overhang (about 1cm) to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles, then line with baking parchment and fill with baking beans. This blind baking ensures the base cooks properly without bubbling up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake blind for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the pastry is golden and crisp. The pastry should look dry and biscuity, not doughy. Once cool enough to handle, use a sharp knife to trim any excess pastry for a clean edge. Allow to cool completely in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard filling, pour the milk into a medium saucepan. Add the split vanilla pod and seeds (or extract) and heat gently until just below boiling point. Remove from heat and let the vanilla infuse for 10 minutes. This slow infusion extracts maximum flavor from the vanilla.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a heatproof bowl, whisk together the egg yolks, sugar, and cornflour until pale and well combined. Remove the vanilla pod from the milk, then gradually pour the warm milk onto the egg mixture, whisking constantly. This tempering process prevents the eggs from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens substantially - it should coat the back of the spoon and hold a line when you run your finger through it. This typically takes 5-8 minutes. Don't rush this step or you'll risk lumpiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the butter until melted and incorporated. The butter enriches the custard and adds a beautiful glossy finish. Pass through a fine mesh sieve to ensure silky smoothness, then cover the surface directly with cling film (to prevent a skin forming) and allow to cool for about 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the slightly cooled custard into the pastry case, smoothing the top with a palette knife or offset spatula. Refrigerate for at least 4 hours, preferably overnight, until the custard is completely set. Patience here results in the perfect sliceable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, carefully extract the pomegranate seeds if not already done. The best method is to cut the pomegranate in half, hold it cut-side down over a bowl of water, and tap the back firmly with a wooden spoon - the seeds will fall out while the bitter white pith floats to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Arrange the pomegranate seeds over the top of the set custard, covering it completely for the most striking visual effect. If using, drizzle with pomegranate molasses for an extra tangy flavor that balances the sweet custard beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Dust lightly with icing sugar if desired, then carefully remove from the tart tin. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the neatest presentation. The tart is best enjoyed on the day of assembly but will keep refrigerated for up to 2 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my custard filling sometimes curdle when making tarts?
Custard curdles when eggs cook too quickly at high temperatures. Always temper eggs by gradually adding warm milk while whisking constantly. Cook over medium-low heat, stirring continuously until thickened. Passing through a sieve removes any lumps, ensuring silky-smooth custard every time.
What's the best way to remove pomegranate seeds without making a mess?
The water method is cleanest: cut the pomegranate in half, submerge in a bowl of water, and gently break apart, releasing the seeds. The seeds sink while the bitter white pith floats. Alternatively, tap the back of the halved fruit with a wooden spoon over a bowl to dislodge the jewel-like arils.
How can I prevent a soggy bottom on my custard tart?
Thoroughly blind bake your pastry case until golden and completely dry to the touch. Allow it to cool completely before adding custard. Using cornflour in the custard helps it set firmly. For extra protection, brush the inside of the baked pastry with melted chocolate and let set before filling.
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