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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)
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