Thursday, 16 December 2010
This is a perfect Christmas season recipe. The cloves and orange flavours are typical aromas around this time of year and work well with the rich foods served.
The tart base is made from dark chocolate and I’ve saved loads of time by buying Carême pre-made gourmet shortcrust pastry, a brand that I swear by.
Inventing a custard tart was one of my 2010 Food Challenges and the clove flavour is just great. I’ve since made clove custard and that’s delicious too.
Hope you enjoy this recipe.
Clove & Orange Custard Tart
Anna’s very own recipe. Serves 8.
4 egg yolks
1½ teaspoon vanilla extract
1 cup (250ml) milk
2 cups (500ml) pouring cream
½ cup caster sugar
¼ teaspoon ground cloves
1½ teaspoons finely minced orange zest
300g Carême dark chocolate shortcrust pastry, defrosted
1. Preheat oven to 160’C.
2. Prepare and blind bake the tart base as per the instructions.
3. Beat egg yolks in a large mixing bowl.
4. Warm milk, cream, sugar, vanilla, orange zest and cloves, stirring to dissolve sugar.
5. Bring almost to the bowl then pour into the egg yolks in a thin stream, whisking continuously to prevent the eggs from scrambling.
6. Return to stove and gently heat, stirring continuously, until the custard thickens slightly but is still runny.
7. Strain into prepared tart base, sprinkle with a pinch of cloves, and bake in oven for 40-60 minutes or until custard is just set.
Note: Eat warm, or cool then refrigerate until ready to serve. Best served within 24hrs of baking.