Best Ice Cream Custard Tart Recipes

TRADITIONAL EGG CUSTARD TART

Steps:

• Put the oven on to 190C, 375F,Gas 5
• Make your shortcrust pastry. Use our recipe for making your own pie crust if you prefer. Grease your flan dish & make sure you grease up the sides too.
• Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
• Use your rolling pin to transfer the pastry to the dish.
• Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.
• Use a sharp knife and trim the edges to make it tidy.
• If you spot any holes or bits of pastry missing, use some of your cut-offs to patch up.
• Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. 5 minutes before the end of baking blind, remove the weights used and return to the oven.
• Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already and reduce the oven temperature to 180 C, Gas 4, 350 F
• Prepare custard filling by hand whisking eggs in a mixing bowl.
• Heat milk & sugar in a pan and bring to the boil.
• Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling.
• Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little.
• Carefully pour the mixture into the pastry case and sprinkle some nutmeg on the surface.
• Place in the oven, after 30 minutes, check if it's done. If the surface of the custard 'wobbles' too much when you move the dish, leave for a further 5 minutes.
• When done, leave to cool before removing it from the flan dish
• Some like to eat this tart warm, I enjoy it more after it has been chilled for an hour in the fridge. It is also easier to slice when it has cooled.

LEMON CUSTARD TARTS

Steps:

• Pate Sucree Extra:Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
• Divide one disk into 6 equal pieces (reserve remaining disk for another use). On a lightly floured surface, roll each piece into a ball and flatten into a 6-inch round with a rolling pin. Using your fingers, press rounds into bottom and up sides of six 4-inch round tart pans. Trim edges and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line each tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 15 to 20 minutes. Remove parchment and beans. Continue baking until bottoms are cooked through and lightly golden, about 10 minutes more. Let cool completely.
• Filling:Whisk together condensed milk and egg yolks until thoroughly combined. Whisk in lemon juice. Divide filling among tart shells. Bake until filling is set, 10 to 12 minutes. Transfer to a wire rack and let cool completely. Refrigerate until well chilled.
• Italian Meringue:In a small saucepan over medium heat, bring sugar and 1/4 cup water to a boil. Continue boiling until a candy thermometer registers 238 to 240 degrees (soft-ball stage). Meanwhile, in the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and cream of tartar on medium-high speed until stiff (but not dry) peaks form (do not overbeat). Increase speed to high and add sugar syrup in a slow, steady stream, beating until mixture stops steaming, about 3 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe as desired. Using a small kitchen torch held at a 90-degree angle, move flame back and forth 3 inches from surface of meringue until it starts to brown (or broil 6 to 8 inches from heat source, about 1 minute). Serve immediately.

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.;

ICE-CREAM-CUSTARD TART

Steps:

• Process biscuits and half the pecans in food processor to form fine crumbs.
• Stir in butter and press into a deep 20cm fluted pan with removable base. Refrigerate.
• Add 1/4 cup milk to the combined custard powder and caster sugar to form a smooth paste.
• Stir in the remaining milk and microwave on HIGH (100% 750W) for 3 minutes.
• Whisk well and return to microwave for a further 1 1/2 minutes. Allow to cool until warm, placing a piece of plastic wrap on the top to prevent a skin forming.
• Alternately, stir mixture in a saucepan until it thickens to the desired consistency. I personally had trouble using the microwave to get the custard thick enough so experiment with your microwave until you get the desired results. The custard should be quite thick.
• Pour into pie shell and refrigerate for 20 minutes.
• Remove pie carefully from pan and place on serving plate.
• Scoop ice-cream onto custard layer and drizzle with ice-cream topping.
• Sprinkle with remaining chopped pecans or walnuts.
• Serve immediately but be careful serving the tart as it can fall apart if you haven't made the biscuit base even enough.
• Note: You do need a very soft biscuit for the base, shortbread is rich but slices more easily so don't substitute other biscuits. Also if you don't like nuts, just leave then out entirely, my kids don't like walnuts and picked out the ice cream with the 'yukky' bits.