Custard Tart

It seems that every culture has independently discovered the beauty of sweet egg custard. A custard tart works on a restaurant menu as well as it does at home, and a version featured in my trial for Sandy Lane, plated with saffron compressed pineapple, ginger crémeux and brown butter ice cream.

The hardest part of this recipe is waiting for it to cool completely before cutting. Feel free to use a deep, pre-baked tart shell if you don’t have the time or desire to make your own sweet