Food & Wine
Nectarine and raspberry custard tart
Buttery, smooth, and fruity, this fresh nectarine and raspberry custard tart has it all.
Ingredients:
- 2 tablespoons of strained apricot jam
- 1 halved vanilla bean
- 1 ½ cups of milk
- 2 eggs + 1 egg yolk
- 2 tablespoons of caster sugar
- Nectarines, sliced
- Raspberries
Pastry
- 1 ⅓ cups of flour
- ¼ cups of caster sugar
- 125g of butter
- 1 egg yolk
Method:
- In a processor, process sugar, flour and butter. Add egg yolk and process until it forms a dough.
- On a floured work surface, knead dough and form into a disc shape. Wrap and chill for half an hour.
- Preheat oven to 200°C and grease and line a 6cmD, 20cm springform pan.
- Place dough between two sheets of baking paper and roll with a rolling pin until five-mm in thickness.
- Cut a 28cm circle from pastry and use to line pan. Let chill for 10 minutes.
- Line pastry with baking paper and fill with rice or pie weights.
- Bake pastry for 10 to 12 minutes or until golden. Remove rice and bake for five to seven minutes more.
- Brush pastry with apricot jam.
- To make the custard, remove seeds from vanilla bean, keeping the seeds aside.
- In a large bowl, combine milk, eggs and yolk, sugar and vanilla seeds. Whisk together.
- Pour into pasty and bake for 25 minutes at a reduced heat of 180°C.
- Top with sliced nectarine and raspberries.
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