A simple classic egg custard tart topped with an Italian meringue.
- 150g cold butter
- 30g ground almonds
- 95g icing sugar
- 60g eggs
- 250g plain flour
- 1/2 tsp vanilla paste
- 4 egg yolk
- 35g caster sugar
- 230ml whipping cream
- 55g egg white
- 150g caster sugar
- 35ml water
Makes 4 tarts
- Mix the ground almond, icing sugar and the vanilla bean paste.
- Grate in the butter, whilst mixing in a stand mixer with the paddle attachment.
- Then combine in the egg and continue to whisk until all combined.
- Add in the flour and whisk for 10 another second on a slow speed until it start to form together.
- When it starts to clump together, pat together with your hands into a ball, clingfilm tightly and refrigerate for 1 hour.
- Then allow to warm slightly at room for 30 mins.
- Roll out to the thickness of a pound coin and cut out using the perforated cutter.
- Reroll the remaining pastry, and slice 2mm lines of pastry and press in to the mould.
- Freeze for 30 minutes before placing in an fan oven at 160°C for 10 minutes.
- In a bowl whisk together the egg yolks and the caster sugar.
- Meanwhile, heat the cream until it starts to simmer.
- Slow add the cream to the egg yolk mixture whilst continually mixing.
- Then pour the mixture through a fine sieve to remove and lump.
- Pour the mixture into the tarts which had ben baked for 10 minutes and place them back in the oven for an additional 15-20 minutes until the cases are golden and the custard has set with a little wiggle.
- Place on a wired rack to cool before refriderating for 30 minutes.
- In a pan heat the water and sugar until 118°C
- Meanwhile, whip the egg whites to firm peaks
- Once the water reaches the temperature pour slowly into the egg white and continue to mix until it forms a white glossy meringue.
- Place into a piping bag and pipe on top of the cold tarts.
- Use a blow torch to brown the edge.
- Serve & enjoy!