CUSTARD TART

I would like to share a recipe for another tart. You must all think that all I bake is tarts. Which is true, but i do cook other things too. This one is just a quick post, I guess to end the summer on a high. There is a bit of work involved, but the results are worth it. The recipe is from Aran Goyoaga, the creator of Cannelle et Vanille blog. I recently ordered her book and I'm enjoying it immensely. All Arans recipes are gluten free, including this tart, but the one I made was with classic sweet crust pastry. I guess I was cooking for a different crowd...

The recipe is as follows:

For the Sweetcrust pastry
250g plain flour
50g icing sugar, sifted
125g unsalted butter
1 large egg
splash of milk/ you can substitute nut milk

For the filling
4 eggs
100g sugar, use natural cane if possible
30g cornflour
vanilla bean, I use vanilla paste which is easier
1 tablespoon orange blossom water
250ml heavy cream
125 ml whole milk

Start with the pastry, as it has to chill for minimum of 30 minutes.
Sieve the flour onto a clean work surface, then sieve the icing sugar over it. Using your hand rub the cubed butter into the flour until you have fine crumbs. You can add lemon zest at this stage if you wish. Add the egg and the touch of milk, about a teaspoon. You can always add more if your mixture feels dry. Work it all together very gently, until it's just combined. Don't overwork it as it might be chewy. But it shouldn't be too crumbly either as you won't be able to roll it well.
Flatten into a disc, wrap in cling film and chill in the fridge for at least 30 mins.
Once rested, roll the pastry on floured surface to about 3mm thick. Don't leave it too thick as it will not cook properly.  Line the tart case, crop the excess neatly and leave it in the fridge until you prepare your filling.

Preheat the oven to 220C.
In a bowl, whisk together the eggs with sugar until smooth, add the cornstarch and vanilla, then the orange blossom water. Whisk until its all combined and smooth.  Add the cream and milk, whisk again and your filling is ready. You can flavour the custard in any way you like, with lemon, cardamom, lavender. It also possible to make without the pastry, and bake with berries.
Now fill your lined case with the custard. Its best to place the tin on a baking tray, it will be easier to handle. Don't fill it too much, leave around half a centimetre from the top, otherwise it will overflow.
Place it in the preheated oven and bake for 10 minutes. Then turn the heat down to 180C and bake for another 20-25 minutes. It should be golden brown, with a slight wobble in the middle. The tart will set even more as it cools so don't over bake it.
Cool the tart for at least 20 minutes before you slice it.
Garnish with berries, compotes or just enjoy on its own.

For the gluten free pastry
105g fine brown rice flour
40g potato starch
35 g sorghum flour or millet flour
4 teaspoons of natural cane sugar
pinch of salt
110g cold unsalted butter
1 egg yolk
3-5 tablespoons or ice water

Combine the flours, starch, sugar and salt in a food processor and pulse few times. add the cold butter and pulse ten times until the butter cunt into pea size pieces.
In a small bowl, whisk the egg yolk wit 3 tablespoons of cold water. Add the mixture into the processor and mix. Press it between your fingers, if it sticks its ready. If its still fairly dry, add another spoon of water.
Transfer to a work surface, knead couple of times, then form a disc. Wrap in a cling ilm and refrigerate for 1 hour.
when ready, dust your work surface wit a bit of rice flour. Roll the dough into a thin circle, around 3-5 mm thick. Fill a tart case and cut off the execs. It might crack a bit but don't worry, just patch it back. Chill the case for 30 mins.