If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This was an expirement spurred on by the need for comfort food and something sweet using only items I have in my kitchen (aka instead of running to the store to pick up things I counted on my resourceful creativity =D) I used the first and only Short Crust Pastry recipe I learned. I don't know where the recipe comes from but I adapted mine a while ago by adding flavoring (using spices and/or extracts) to the crust.
Why is it "Very Rustic"? Because I don't have an actual tart pan and my tart crust always looks a bit sloppy, but it's still yummy =)
I don't have a picture for the finished product. We dug in before I remembered to take pics, but I have a few pictures of the process! Hopefully I will make this again soon AND remember to take a finished pic! - TheFriendlyFoodieGirl
Makes a "tart panful"
Very Rustic Custard Tart
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 1/2 teaspoon Almond Extract
- 1/4 cup ice water
- 1/2 cup Cold Unsalted Butter (cut into small pieces)
- 4 Eggs
- 2 cups Milk
- 1 dash Cinnamon
- 1 dash Nutmeg
- Place flour, salt, and sugar in food processor and process until thoroughly mixed
- Add butter and process until mixture is coarse. This should take about 15- 20 seconds.
- While running the processor, steadily pour ice water through feed tube until dough holds together when pinched. (this should not take more than 30 seconds)
- Form dough into disc like shape, cover in plastic wrap and refrigerate for 45- 60 minutes.
- Remove dough from fridge and roll out to fit tart pan.
- Bake tart shell until slightly brown. (at about 400F for about 10 minutes)
- Beat Eggs well, then mix with Milk, Cinnamon, and Nutmeg together
- Pour custard into cooled tart shell
- Bake for about 40 minutes at 350F until custard is set. (You can test this by inserting a knife in the center of the tart, if it comes out clean, it is ready)
- 1 tablespoon Butter
- 2/3 cup Guava Paste
- 1 teaspoon Blood Orange Olive Oil
- 2 tablespoons Amaretto
- Place butter and Guava paste in small sauce pan and stir until the paste liquifies
- Drizzle Blood Orange Olive Oil over liquified guava paste and add Amaretto. Stir Well and don't allow to burn!
- Drizzle over baked custard tart while sauce is still hot.
- Eat and enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns