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Egg Custard Tart with Cinnamon Whipped Cream

by Kate Mate (follow)
Kate Mate
Dessert (1081)      Sweet (414)      Afternoon Tea (359)      Pastry (93)      Tarts (72)      Custard (36)     
Something sweet to share at morning or afternoon tea, or as I like it, with some cinnamon whipped cream on the side for dessert.

Egg custard tart with cinnamon whipped cream and strawberry
Egg Custard Tart with Cinnamon Whipped Cream

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 6-8 servings


For the Pastry
100 grams of butter cubed
200 grams of plain flour
Water as needed

For the Filling
3 eggs
1 and 1/4 cups of milk
1/4 cup of thickened cream
1/3 cup of castor sugar
1/2 teaspoon of nutmeg
1 teaspoon of vanilla extract

For the Whipped Cream
1/2 cup of whipped cream
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
3 teaspoons of icing sugar


For the Pastry
Preheat the oven to 200 degrees or 180 degrees fan forced.

Make sure butter is really cold when making the pastry or it will not work.

Add cubed butter and flour to a processor and process until it forms a fine crumb that almost looks like almond meal.

Flour and butter
This is how it should look so far

Next slowly add in water one teaspoon at a time until the mixture forms a ball.

Take the dough out of the processor and form it into a disc, but do not over work the pastry.

Wrap the pastry in cling film and place it into the fridge for half an hour to firm up.

After half an hour has passed, flour a large cutting board or clean kitchen bench, and lay down the pastry. Cover the pastry in flour and also flour the rolling pin, and now it's ready to roll out.

Roll the pastry out to about 1 cm thick.

Pastry rolled out onto a board
Pastry should be about this thick

Roll the pastry back around the rolling pin and roll it out over your pie dish. If it is not enough place it back on to the board and roll it out more so that it covers the pie dish.

Press the pastry into the pie dish and press it down around the edges making sure it is evenly thick around the top and pressing the pastry out over the pie dish more if it is too thick. Then with the back of a knife got around the edge of the pie dish and cut off the excess pastry.

Pastry rolled out onto a board
Cut the excess of the pastry so it is neat like this

Place pastry in the oven and bake for 10 minutes.

For the Filling

In a large saucepan add the milk and cream and simmer on low until it is just warm.

Turn off the heat and add in the sugar, vanilla and nutmeg.

Add in the eggs one at a time whisking quickly to incorporate each egg.

Then add the filling to the pastry and bake for 40 minutes reducing the heat to 180 degrees or 160 degrees fan forced.

Tart filled uncooked
Add filling to the pastry and place back in the oven

When the tart is ready the custard should be just set and not soft in the middle.

Tart cooked
Tart looks like this when its cooled down

Allow the tart to cool completely before you serve it.

For the whipped cream

In a large bowl add the cream, cinnamon, vanilla extract and icing sugar.

Using a beater mixer whip on high until the cream is thick. This time varies depending on your beater mixer, mine is rather slow. Always watch the cream as you whip it so it doesn't over beat and turn into butter.

Finally to serve cut a slice of tart and place it onto a cake plate and add a teaspoon of whipped cream. You can also pipe the cream if you like. Garnish with a strawberry (optional) and you're done.

#Afternoon tea
I like this Recipe - 3
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