Description
This Cardamom Custard Tart is a delightful twist on the classic custard tart. Infused with the warm, aromatic notes of green cardamom, the creamy, silky custard is baked in a buttery shortcrust pastry, creating a rich and elegant dessert.
Ingredients
Scale
For the Pastry Case
- 300g all-butter shortcrust pastry
- 1 tbsp butter (for greasing)
- A pinch or two of plain flour (for rolling)
For the Cardamom Custard
- 10 cardamom pods
- 500ml full cream milk
- 250ml double cream
- 4 eggs + 3 egg yolks
- 100g caster sugar
- 1 tsp cornflour
Instructions
1️⃣ Prepare the Pastry Case
- Preheat the oven to 180°C (350°F).
- Lightly grease a tart tin with butter.
- Roll out the shortcrust pastry on a floured surface and line the tart tin.
- Trim the edges and prick the base with a fork.
- Line with baking paper and fill with baking beans or rice.
- Blind bake for 15 minutes, then remove the baking beans and bake for another 5 minutes until lightly golden.
- Set aside to cool slightly.
2️⃣ Make the Cardamom Custard
- Crush the cardamom pods to release their seeds.
- In a saucepan, heat the milk and double cream with the cardamom seeds until just simmering. Remove from heat and let it infuse for 10 minutes, then strain.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and cornflour until pale and smooth.
- Slowly pour the warm infused milk into the egg mixture, whisking continuously.
3️⃣ Bake the Tart
- Pour the custard mixture into the partially baked tart shell.
- Bake at 150°C (300°F) for 35–40 minutes, or until the custard is just set with a slight wobble in the center.
- Remove from the oven and let it cool to room temperature before serving.
Notes
- For a stronger cardamom flavor, let the milk infuse for longer before straining.
- Serve chilled or at room temperature with a dusting of nutmeg or a drizzle of honey.
- Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
