Advertisement
Custard Tart
- Serves
6—8
- Difficulty
Easy
Published 2023
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
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Custard Tart
Part of
Advertisement
Advertisement
No reviews for this recipe