Recipe

Buttermilk custard tart

Creamy with a hint of tang.

  • 1 hr 35 mins cooking
  • Serves 10
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A different twist on a custard tart that's delightfully rich but balanced out nicely by the tartness of lemons and buttermilk.

Ingredients

Pastry
  • ¾ cup (115g) plain flour
  • 1/3 cup (50g) white spelt flour
  • 1 tablespoon icing sugar
  • ½ teaspoon vanilla bean paste
  • 125 grams cold butter, chopped
  • 1 egg, separated
  • 1 teaspoon icing sugar, extra
Buttermilk filling
  • ½ cup (110g) caster sugar
  • 1 tablespoon wheaten cornflour
  • 1¾ cups (430ml) buttermilk
  • 3 teaspoons finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • 3 eggs, beaten lightly

Method

  • 1
    Process flours, icing sugar, vanilla paste and butter in a food processor until crumbly. Add egg yolk and 3 teaspoons chilled water; process until the mixture just comes together in a ball. Knead pastry on a lightly floured surface until smooth. Wrap in plastic wrap. Refrigerate for 1 hour.
  • 2
    Grease a 3cm deep, 25cm loose-based tart tin. Roll pastry between sheets of baking paper until 5mm thick and large enough to line tin. Ease pastry into tin, gently press over base and side; trim. Prick pastry base with a fork. Refrigerate for 1 hour.
  • 3
    Preheat oven to 180°C.
  • 4
    Place tart tin on an oven tray; line pastry with baking paper, then fill with dried beans or uncooked rice. Bake for 10 minutes. Remove paper and beans. Gently brush base and inside edge of tart shell with egg white; bake for a further 10 minutes or until golden and dry. Cool.
  • 5
    Make buttermilk filling. Place ingredients in a large jug; whisk gently to combine, without creating air bubbles.
  • 6
    Pour buttermilk filling into tart shell; bake for 25 minutes or until just set but still slightly wobbly in the centre. Cool to room temperature; refrigerate tart until chilled.
  • 7
    Serve tart dusted with extra icing sugar.

Notes

Pastry can be made a day ahead. Tart is best made on the day of serving.

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