Cardamon & orange custard tart
SERVES 8
For the pastry
1 batch of vanilla pastry (see the lemon tart on page 20, replacing the lemon zest for ½tsp vanilla bean paste)
For the cardamom and orange custard
5 cardamom pods
8g orange zest
500g double cream
125g whole milk
180g egg yolks
90g granulated/caster sugar
1 Prepare the vanilla pastry in a 23cm (9in) fluted tart tin with a removable base. Blind bake and egg wash it until golden, then set aside while you prepare the filling. Lower the oven temperature to 130°C/gas Mark 1.
2 Add the cardamom pods to a frying pan and toast for two-three minutes over a medium heat, until they are toasty and fragrant. Use a pestle and mortar and crush into a powder.
3 Add the powder to a medium saucepan along with the orange zest, cream and milk.
4 Gently cook the mixture over a medium heat, stirring occasionally until the mixture is steaming. Once hot, turn off the heat, cover the pan and let it infuse for 30 minutes.
5 After 30 minutes, whisk the mixture to loosen it and bring it back to a gentle simmer.
6 While it heats up, add the egg yolks and sugar to a bowl and whisk for two minutes until they become thicker and paler in consistency.
7 Remove the hot cream from the heat and slowly pour it in three batches through a fine-mesh sieve, over the egg mixture, stirring gently with a spatula. Avoid using a whisk here as we don’t want to add too many air bubbles into the batter. Use a spoon to scoop off any foam or bubbles that might be sitting on the surface.
8 Place the tart shell, still in the pan, in the centre of the oven on a baking tray and carefully pour the filling in, right to the top of the pastry. Use a blowtorch to gently torch any air bubbles on the surface. Bake for 45-50 minutes, or until there is a slight wobble in the center. Remove it from the oven, and allow to cool to room temperature before serving.