Confection perfection

Pastry chef Alistair Wise shares some of his delectable recipes

CUSTARD TART

SERVES 8-10

INGREDIENTS

750ml (3 cups) cream 1 tsp vanilla extract 12 egg yolks

120g caster sugar 1 nutmeg

SWEET SHORTCRUST PASTRY

200g (1⅓ cups) plain flour, sifted

60g icing sugar, sifted

120g butter, diced

1 egg, plus extra lightly beaten for eggwash

1 For pastry, place flour, icing sugar, butter and a pinch of salt in a bowl and rub until mixture resembles fine breadcrumbs. Add egg and mix just enough to bring mixture together. Wrap in plastic wrap and refrigerate to chill (2-3 hours).

2 Roll out pastry on a lightly floured bench to 3mm thick then use it to line a 4.5cm-deep, 20cm-diameter cake ring or springform tin on a baking paper-lined oven tray. Refrigerate for 30 minutes to rest. Preheat oven to 170°C.

3 Trim pastry edges and dock (prick) base all over with a fork. Line pastry case with foil and fill with ceramic baking beans, dried pulses or raw rice. Blind-bake for 15 minutes. Remove foil and weights, brush tart shell with lightly beaten egg and return to oven to just set (7 minutes).

4 Reduce oven to 130°C. Bring cream and vanilla to the boil in a saucepan. Lightly whisk yolks and sugar in a bowl, then, whisking continuously, pour hot cream into yolk mixture. Transfer custard to a jug, then pour into tart shell and bake until set with a little wobble in the centre (20-25 minutes). Remove from oven, finely grate some nutmeg over the top, leave to cool (about 1 hour), then serve. Custard tart is best served on the day it’s made but will keep refrigerated in an airtight container for 3-4 days.

yhg Alistair: “Like most good pastry-cooking, this tart is about juxtaposition: buttery, crisp crust contrasted with a silky smooth centre. Use good cream – this is one of those times when you’ll taste it.” Set aside a little time in the kitchen and...