Results - Baked Custard and Prune Tart

Behold.....the TART!

Baked Custard and Prune Tart

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This has got to be one of my favourite top 100 recipes so far....even though Angasi doesn't qualify for the top 100. To be honest, I've made this recipe many times before, that's how much I love it. At first, I've made it in a full size tart tin before, but lately I've been making it in the miniature form. Oh how I love things in miniature. They are alot easier to deal with when they are small like this, considering there is only myself and Daz to demolish them....even when they are portion controlled, they still don't last very long!

Another aspect of this recipe I love so much, is that you can make the pastry well in advance, you just line your tart moulds and then freeze them with some glad wrap in between each mould. All you need is 5 minutes at room temperature and they are defrosted enough to go into the oven. You can make around 20 or so tiny tarts if you prepare your pastry this way. I've had the pastry both ways, fresh and from frozen, and the result is exactly the same, sweet crumbly crust that compliments the soft wobbly custard....delish! 

Ok, now for some photos of the little devils. 

To make the pastry nice and flat and crisp perfectly, fork pricks are needed. In the original recipe it calls for blind baking the pastry. I think this is unnecessary for the mini tarts, so you can skip that step. They also need alot less baking time, obviously. So instead of 20 minutes in the oven, they only need 10-15. 

Making tiny holes is always so much work

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A close up

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The next aspect of this recipe I love so much is the fool proof custard making technique. Every time a custard recipe calls for thickening the mixture over low heat, I curdle the egg....almost without fail. In this recipe you add the warmed cream/milk to the egg mixture, ensuring that the egg is not over heated. YAY for simple custard making techniques!

"I'll hold the bowl while whisking, you take a photo...by the way can you pour this into the bowl for me?"

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I've also taken these cute tarts to work for morning tea. They were quickly eaten there too. Once people discover there is a surprise in the middle in the form of prune paste, they become intrigued and want a bite themselves. I'm disappointed that I didn't get a picture of the multi layers within the tart. The prune paste is something that really sets this tart apart from all other tarts, I think that's why I like it so much. I'm sure that I will cook this recipe again in the future. I will endeavour to take a picture of the prune layer and update the post, as long as Daz can resist the temptation to eat them before snapping away.

Custard tart, strawberries and cream, look the other way while I make a pig of myself

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Baked Custard and Prune Tart

Restaurant: Angasi (TAS)

Recipe from Chef Thomas Dicker (appears on Gourmet Traveler website)

2009 Rating: 7th in Tasmania, Not in top 100

Who can resist a baked custard tart? Heck who can resist a tart of any form! When I saw this recipe I had to make, even though Angasi isn't in the top 100. So here is the recipe, and I'll post the results soon.

Serves 8

Cooking Time Prep time 15 mins, cook 1 hour 10 mins (plus resting)

INGREDIENTS

255 gm (1½ cups) pitted prunes (or dates)

2 tbsp brandy

For dusting: icing sugar

To serve: double cream

Almond pastry

185 gm (1¼ cups) plain flour

55 gm (1/3 cup) pure icing sugar

30 gm (¼ cup) almond meal

125 gm cold butter, coarsely chopped

1 egg yolk

Vanilla custard

300 ml thickened cream

3 eggs

150 gm (2/3 cup) caster sugar

1 vanilla bean, split and seeds scraped

METHOD

1. For almond pastry, using a food processor, process dry ingredients until combined, then add butter and process until fine crumbs form. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough. Turn onto a lightly floured surface and knead briefly to bring together. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 5mm-thick, then line the base of a greased and baking paper-lined 26cm-diameter springform cake pan with the pastry. Trim edges flush with sides. Prick base with a fork and bake blind until starting to colour (15-20 minutes). Remove paper and weights, bake until golden (4-5 minutes), then cool completely.

2. Meanwhile, process prunes and brandy in a food processor until a smooth paste forms. Spread over prepared pastry and set aside.

3. For vanilla custard, heat cream in a saucepan over medium heat, and bring almost to the boil (4-5 minutes). In a bowl, whisk together eggs, sugar and vanilla bean seeds. Cool slightly. Slowly whisk in hot cream, then pour over prune mixture. Bake until custard is set and top is golden (30-40 minutes). Cool at room temperature, dust with icing sugar, cut into wedges and serve with double cream.

And of course.......eat quickly before it is eaten by someone else!