Cardamom Custard TART
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A rich custard tart infused with cardamom and other warm spices, featuring a buttery pastry crust. The aromatic custard is baked until just set and finished with a sprinkle of ground cardamom.
Ingredients
- 5/16 lbs cold unsalted butter cut into small cubes
- 5/9 lbs plain/all-purpose flour
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 7/8 oz caster/granulated sugar
- 1 egg beaten
- 1 tbsp full-cream/whole milk
- 1 1/16 cups double/heavy cream
- 1 1/16 cups full-cream/whole milk
- 1 vanilla pod/bean split
- 8 large egg yolks
- 3 8/15 oz caster/granulated sugar
- 2 green cardamom pods crushed
- 2.5 fresh root ginger peeled
- 1 whole nutmeg
- 1 clove
- 2 black peppercorns
- 1 small bay leaf
- 3 sprig fresh thyme
- 1/4 tsp rosewater
- 1/8 tsp ground turmeric
- 1 tbsp ground cardamom
- extra ground cardamom to sprinkle
Nutrition (per serving, estimated)
Estimated based off 12 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.7 mg
- Iron: 1.41 mg
- Magnesium: 11.3 mg
- Phosphorus: 135 mg
- Potassium: 109 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/9 lbs plain/all-purpose flour
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 7/8 oz caster/granulated sugar
- 1 tbsp full-cream/whole milk
- 1 1/16 cups double/heavy cream
- 1 1/16 cups full-cream/whole milk
- 8 large egg yolks
- 3 8/15 oz caster/granulated sugar
- 1 whole nutmeg
- 1 clove
- 2 black peppercorns
- 1 small bay leaf
- 3 sprig fresh thyme
- 1/4 tsp rosewater
- 1/8 tsp ground turmeric
- 1 tbsp ground cardamom
Prepare
- 5/16 lbs cold unsalted butter, cut into small cubes
- Beat 1 egg
- 1 vanilla pod/bean, split
- Crush 2 green cardamom pods
- Peel 2.5 fresh root ginger
- extra ground cardamom, to sprinkle
Let's Cook
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Step 1.
Rub the cold butter into the flour, ground cloves, ground ginger, ground cinnamon, and ground nutmeg with your fingertips until the mixture resembles breadcrumbs. Add the sugar, beaten egg, and milk, then gently bring together until it forms a smooth dough.
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Step 2.
Lightly flour your work surface and roll the pastry out to a thickness of 3–4 mm (⅛–¼ inch). Line a 20 cm (8 inch) tart pan with the pastry, leaving about 3 cm (1¼ inches) overhanging the edge. Refrigerate for 30 minutes.
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Step 3.
Preheat the oven to 180°C (350°F/gas 4). Remove the pastry case from the refrigerator, prick the base all over with a fork, line with baking parchment, and fill with baking beads. Blind bake for 20 minutes, then remove the beads and parchment and bake for a further 15 minutes or until golden brown. Remove from the oven and lower the oven temperature to 140°C (275°F/gas 1).
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Step 4.
While the pastry bakes, make the custard. Put the cream, milk, and split vanilla pod in a medium saucepan over medium heat and bring to a boil. In a mixing bowl, beat the egg yolks with the sugar until pale white. Pour a little of the hot cream mixture over the egg yolks and mix well, then pour this back into the saucepan. Add the crushed cardamom pods, ginger, a grating of nutmeg (about ¼ teaspoon), clove, black peppercorns, bay leaf, thyme sprigs, rosewater, and ground turmeric. Reduce the heat to low and cook, stirring continuously, for 5 minutes. Strain the custard into a pouring jug and skim off any froth or bubbles.
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Step 5.
Carefully pour the custard into the baked pastry case. Place the tart on the middle oven shelf and bake at 140°C (275°F/gas 1) for 40–45 minutes or until just set – there should still be a slight wobble in the center when removed from the oven.
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Step 6.
Trim off the overhanging pastry edges, then leave the tart to cool completely. Finish with a sprinkle of ground cardamom just before serving.