Best Custard Tart Recipes

CUSTARD TART

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

CUSTARD TART

Steps:

• To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
• On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
• Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
• Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

ALMOND CUSTARD TART WITH STRAWBERRIES

Steps:

• Crust: Preheat oven to 350 degrees.
• In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
• Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)

Steps:

• For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
• Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
• For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
• For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
• Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
• Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG

Steps:

• To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
• When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
• After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
• Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
• Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
• Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

ASPARAGUS CUSTARD TART

Steps:

• Roll out puff pastry into a 14-inch square on a lightly floured surface; cut into a 13-inch round with a paring knife (use a bowl or a plate as a template). Transfer to a 9-inch round baking dish or a 5 1/2-to-6-cup deep-dish pie plate. Prick all over with a fork. Freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line tart shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges turn pale golden brown, about 40 minutes. Remove crust from oven and remove pie weights and parchment. Return crust to oven and bake until bottom is dry and golden brown, 5 to 10 minutes more. Let cool completely on a wire rack.
• Bring a medium pot of water to a boil and add 2 tablespoons salt. Add asparagus stalks and cook until crisp-tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook 30 seconds. Drain and transfer to ice water; drain when cool. Pat tips dry and toss with oil in a bowl. Transfer stalks to a blender. Add eggs, cream, flour, and 1 1/4 teaspoons salt to blender and puree until very smooth.
• Pour custard into crust. Sprinkle with Gruyere and goat cheese and top with asparagus tips. Bake until edges of custard are puffed, top is golden brown, and center is set, about 40 minutes. (Tent with foil if necessary to prevent overbrowning.) Let cool on a wire rack 15 minutes before serving.

RASPBERRY AND LIME CUSTARD TART

Steps:

• Make shell:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
• On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
• Preheat oven to 400° F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 250° F. and transfer pan to a baking sheet.
• Make custard:
• Whisk together custard ingredients.
• Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
• In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.

APRICOT CUSTARD TART

Steps:

• Preheat the oven to 325 degrees F.
• Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
• Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
• Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
• In a small bowl, mix the egg and cream together. Set aside.
• In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
• Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
• Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
• Yield: 1 (9 1/2-inch) tart shell

PEAR AND CUSTARD TART

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.

CUSTARD TART

Steps:

• Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.
• In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
• In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
• Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.

FRESH FRUIT-CUSTARD TART

Steps:

• Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
• In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
• Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
• Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE

Steps:

• Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
• Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
• Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
• Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
• When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

GATEAU BASQUE (FRENCH CUSTARD OR JAM TART)

Steps:

• Whisk together the flour, baking powder and salt and keep at hand.
• Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed. The mixture may look curdled, but that's OK. Add vanilla and mix for about a minute more. Then reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they're fully incorporated into the dough.
• Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet. Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter. As you're rolling, turn the dough over and lift the plastic or paper frequently, so that you don't roll it into the dough and form creases. Repeat with the other half of the dough.
• Put the dough on a cutting board or baking sheet and refrigerate it for about 3 hours or for up to 3 days.
• When you're ready to assemble and bake the gateau, center a rack in the oven and preheat the oven to 350°F Generously butter a 2-inch high, 8-inch round cake pan.
• Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper. Fit one layer into the pan. If it breaks, just press the pieces together. If there's a little extra dough running up the sides of the pan, you can either fold it over the bottom layer or cut it so that it's even. Spoon some of the jam or pastry cream onto the dough, starting in the center of the cake and leaving one inch of dough bare around the border. Add more filling if you don't think it will squish out the sides when you press down on it with the top layer of dough. (I find that 3/4 cup is usually just the right amount, but if you're using a very thick jam, you might want a bit more.).
• Moisten the bare ring of dough with a little water and then top with the second piece of dough, pressing down around the edges to seal it. If you'd like, you can work your finger between the top dough and the edge of the pan, so that you tuck the dough under a little. Because of the softness of the dough and the baking powder, even if you only press the layers together very lightly, they'll fuse as they bake. And, no matter how well you press them together, it seems inevitable that a little of the filling will escape.
• Brush the top of the dough with the egg glaze and use the tips of the tines of a fork to etch a cross-hatch pattern across the top.
• Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer the cake to a cooling rack and let it rest for 5 minutes before carefully running a blunt knife around the edges of the cake. Turn the cake over onto a cooling rack and then quickly and carefully invert it onto another rack so that it can cool to room temperature right side up.

SOUTH AFRICAN MELKTERT OR MILK TART (CUSTARD PIE)

Steps:

• Preheat oven to 400o F.
• Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
• In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
• In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
• Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
• Remove from heat once the mixture has thickened. Discard cinnamon.
• Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
• Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
• Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
• Gently FOLD in the egg whites.
• Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
• Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
• Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
• Serve cold.

RHUBARB CUSTARD TART

Steps:

• Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
• Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
• Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
• Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
• In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
• Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

CHOCOLATE CUSTARD-BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
• Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
• Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
• Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
• Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.

CUSTARD TART WITH NUTMEG PASTRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
• Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE

Steps:

• For Crust:
• Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
• For Filling:
• Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
• Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
• For Orange Custard Sauce:
• Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

COCONUT CUSTARD AND RHUBARB TART

Steps:

• Custard
• Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
• Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
• Do Ahead: Custard can be made 1 day ahead. Keep chilled.
• Crust
• Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool.
• Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
• Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
• Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
• Rhubarb Syrup and Assembly
• Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
• Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
• Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
• Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.

APPLE AND ALMOND CUSTARD TART

Steps:

• Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
• Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
• Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
• In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.