Classic Baked Custard Tart

Classic Baked Custard Tart

Introduction:
This Classic Baked Custard Tart is a timeless dessert loved for its silky-smooth texture and golden, caramelized top. With a delicate balance of sweetness and creaminess, it sits beautifully in a buttery shortcrust base that adds a perfect crunch to every bite. Whether served warm or chilled, it’s a dessert that brings comfort and elegance to any table. Perfect for family dinners, tea parties, or simply indulging yourself.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour

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• ½ cup unsalted butter (cold and cubed)

• 2 tablespoons granulated sugar

• 1 egg yolk

• 2–3 tablespoons cold water

For the custard filling:

• 2 cups whole milk

• 1 cup heavy cream

• ¾ cup granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

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• A pinch of salt

• Optional: a dash of ground nutmeg for topping

Instructions:

1. Prepare the crust:
   In a mixing bowl, combine flour and sugar. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles breadcrumbs. Add the egg yolk and cold water gradually, mixing until a dough forms. Wrap and refrigerate for 30 minutes.

2. Blind bake the crust:
   Preheat oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan. Trim the edges and prick the base with a fork. Line with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove weights, then bake another 5–7 minutes until lightly golden. Let cool slightly.

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3. Make the custard filling:
   In a saucepan, heat the milk and cream together until warm (not boiling). In a separate bowl, whisk together the eggs, sugar, vanilla, and salt. Slowly pour the warm milk into the egg mixture while whisking continuously to avoid curdling.

4. Bake the tart:
   Pour the custard mixture into the pre-baked crust. Optional: sprinkle a little ground nutmeg on top. Reduce oven heat to 325°F (160°C) and bake for 35–45 minutes, or until the custard is just set in the center (it should jiggle slightly).

5. Cool and serve:
   Let the tart cool at room temperature, then refrigerate for at least 2 hours before slicing for clean, firm pieces. Serve as is, or with a dusting of powdered sugar or fresh berries on the side.

Conclusion:
Creamy, smooth, and delightfully nostalgic, this Classic Baked Custard Tart is a dessert that brings back warm memories with every slice. It’s rich without being heavy, elegant without being complicated—making it a perfect addition to any dessert spread. Whether you’re sharing it with loved ones or keeping it all to yourself, this tart is guaranteed to impress. 🍰✨

Would you like me to prepare a version of this recipe in Arabic as well?