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Lavender-Scented Custard Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 6-8

Metric Cups

For the Pastry

  • 225 grams plain flour
  • 150 grams butter (cold)
  • 75 grams caster sugar
  • 1 lemon zest
  • 2 egg yolks (beaten)
  • 1 egg (beaten)

For the Filling

  • 3 sprigs lavender
  • 9 egg yolks
  • 75 grams caster sugar
  • 500 millilitres whipping cream
  • nutmeg (freshly grated)

For the Pastry

  • 8 ounces all-purpose flour
  • 5 ounces butter (cold)
  • 3 ounces superfine sugar
  • 1 lemon zest
  • 2 egg yolks (beaten)
  • 1 egg (beaten)

For the Filling

  • 3 sprigs lavender
  • 9 egg yolks
  • 3 ounces superfine sugar
  • 17½ fluid ounce heavy cream
  • nutmeg (freshly grated)

Method

Lavender-Scented Custard Tart is a community recipe submitted by lucyperi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • The day before, put the lavender into the cream to allow it to infuse. In a large bowl, work the flour and butter together until it resembles breadcrumbs. Stir in the sugar and lemon zest, then add the beaten egg slowly to form a dough.
  • Shape into a ball and flatten slightly into a disc. Wrap tightly in clingfilm and refrigerate for 2 hours. This dough works best when chilled but not hard.
  • Place a buttered 18cm tart tin (3.5cm deep) with a removable bottom on a baking sheet lined with parchment paper. Roll out the dough until you have a circle about 2-3mm thick and about 7cm larger in diameter than the tart tin.Place the circle between 2 sheets of floured waxed paper paper and chill for half an hour. Line the tart tin with the dough letting the surplus pastry hang over the edges. Chill again for half an hour.
  • Preheat the oven to 190/gas Line the pastry case with parchment paper and fill with baking beans. Bake blind for about 10 minutes or until the pastry starts to turn golden. Remove the paper and beans and brush the inside of the pastry case with the beaten yolks. Return to the oven for 5 minutes. Leave to cool. Turn the oven to 150/gas2.
  • In a saucepan, whisk the yolks and sugar together. Add the lavender-infused cream and heat to blood temperature (37C) stirring all the time, then pass through a fine seive into a jug.
  • Put the cooled case, still in it's ring, onto the parchment lined tray onto the middle shelf of the oven, then fill it with the custard mixture. Sprinkle with nutmeg and bake for 45 minutes until the custard looks set - it should have a slight even quiver when you shake it gently. Cool and trim excess pastry, remove the ring and cut into wedges.
  • The day before, put the lavender into the cream to allow it to infuse. In a large bowl, work the flour and butter together until it resembles breadcrumbs. Stir in the sugar and lemon zest, then add the beaten egg slowly to form a dough.
  • Shape into a ball and flatten slightly into a disc. Wrap tightly in clingfilm and refrigerate for 2 hours. This dough works best when chilled but not hard.
  • Place a buttered 18cm tart tin (3.5cm deep) with a removable bottom on a baking sheet lined with parchment paper. Roll out the dough until you have a circle about 2-3mm thick and about 7cm larger in diameter than the tart tin.Place the circle between 2 sheets of floured waxed paper paper and chill for half an hour. Line the tart tin with the dough letting the surplus pastry hang over the edges. Chill again for half an hour.
  • Preheat the oven to 190/gas Line the pastry case with parchment paper and fill with baking beans. Bake blind for about 10 minutes or until the pastry starts to turn golden. Remove the paper and beans and brush the inside of the pastry case with the beaten yolks. Return to the oven for 5 minutes. Leave to cool. Turn the oven to 150/gas2.
  • In a saucepan, whisk the yolks and sugar together. Add the lavender-infused cream and heat to blood temperature (37C) stirring all the time, then pass through a fine seive into a jug.
  • Put the cooled case, still in it's ring, onto the parchment lined tray onto the middle shelf of the oven, then fill it with the custard mixture. Sprinkle with nutmeg and bake for 45 minutes until the custard looks set - it should have a slight even quiver when you shake it gently. Cool and trim excess pastry, remove the ring and cut into wedges.
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