Serves a Crowd
Very Rustic Custard Tart with Guava Sauce
- Makes a "tart panful"
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
Ingredients
- 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
- Gauva Sauce
-
1 tablespoon
Butter
-
2/3 cup
Guava Paste
-
1 teaspoon
Blood Orange Olive Oil
-
2 tablespoons
Amaretto
Directions
- Very Rustic Custard Tart
- 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)
- Gauva Sauce
- 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!
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