Spanish · Dessert
Spanish Egg Custard Tart
A pair of individual Spanish-style egg custard tarts, each with a crisp short pastry shell cradling a silky, lemon-scented custard baked just until set. Finished with a dusting of cinnamon, this is a quieter, more delicate cousin of the better-known Portuguese pastel de nata.
$1
25 minsPrep
30 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
372Calories
7.3gProtein
22.5gFat
35.4gCarbs
13.7gSugar
1.1gFiber
323mgSodium
207mgChol
12.8gSat Fat
120mgPotassium
77mgCalcium
1.8mgIron
0.5mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour, sugar and salt until it resembles coarse breadcrumbs, then bind with the iced water into a smooth dough.
2
Wrap the dough and chill for 30 minutes before rolling thinly and lining two 8cm individual tart tins, trimming the edges neatly.
3
Chill the lined tins for a further 15 minutes, then blind bake at 200°C for 10 minutes until pale and just set.
4
Warm the milk and cream gently in a saucepan until steaming but not boiling, then remove from the heat.
5
Whisk the whole egg, egg yolk, sugar and lemon zest together in a bowl until smooth, then slowly pour in the warm milk mixture, whisking constantly.
6
Strain the custard through a sieve into a jug to remove any zest strands and ensure a silky texture.
7
Pour the custard into the par-baked tart shells, filling almost to the top.
8
Bake at 160°C for 18-20 minutes until the custard is just set with a gentle wobble in the centre.
9
Cool the tarts in their tins on a wire rack for at least 15 minutes, then dust the tops with ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.1 oz3g sugar white
- 0 oz1g salt
- 0.4 oz12g iced water
- 2.3 oz65g whole milk
- 0.9 oz25g heavy cream
- 1 3/81 3/8 egg yolks, beaten (22g)
- 3/83/8 eggs, beaten (20g)
- 0.7 oz20g sugar white
- 0.1 oz3g zested lemon
- 0 oz1g cinnamon ground
