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Custard Tart with Garibaldi Biscuits

A classic British custard tart topped with nutmeg, served alongside homemade currant-filled Garibaldi biscuits.

Baking Vegetarian Dessert British Custard

Estimated Nutrition

Calories

1795.6

kcal / serving

7182.4 kcal total

Carbs

135.4g

per serving

541.6 g total

Fat

126.3g

per serving

505.2 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Icing Sugar

sifted

225

Flour

plus extra for dusting

Caster Sugar

for custard

Dairy

100

Butter

melted

150

Butter

piece

Egg Yolk

free-range

piece

Egg

free-range

piece

Egg Yolks

free-range

500

Whipping Cream

Fruits

200

Currants

piece

Lemon

zest only

GrainsCereals

100

Plain Flour

NutsSeeds

pinch

Salt

piece

Nutmeg

freshly grated

Other

100

Egg Whites

Method

Preheat the oven to 180°C.

Mix butter, icing sugar, and flour until smooth, then stir in egg whites and fold in currants.

Spread the dough onto a tray lined with greaseproof paper and chill for 90 minutes total.

Bake biscuits for 25-30 minutes until golden, then slice while soft and cool.

Rub flour, salt, lemon zest, and butter together, then mix in sugar and eggs to form a ball.

Wrap the pastry in cling film and refrigerate for two hours.

Lower oven to 170°C and roll pastry to 2mm thickness.

Line an 18cm flan ring with pastry and bake blind with beans for 10 minutes.

Lower oven to 130°C and whisk egg yolks, sugar, and cream together.

Sieve the custard into a pan and heat to blood temperature.

Fill the pastry case with custard and bake for 30-40 minutes until set.

Grate nutmeg over the surface and allow to cool to room temperature.

Warm biscuits for 5 minutes at 130°C before serving with the sliced tart.

made with
a toodle. project