Christmas Custard Tart
Santa is coming – so what Sweet Adventure
will I leave out for him to snack on this year. If I make him something amazing he might just leave me those diamond earrings I’ve always wanted.
I bought my daughter and daughter-in-law diamond earrings a couple of years ago and told them (in front of the Husband) that every woman should have diamond earrings. He obviously didn’t hear me (due to domestic deafness) so I’m pinning my hopes on good old Santa.
Christina of the Hungry Australian inspired us to think of a Sweet for Santa for our December Sweet Adventures Blog Hop. I haven't been involved in all the blog hops but I do try.
Any of the cookies I made for my 12 Days of Cookies would fit the bill.
Or my version of Jamie Oliver’s Quick Mince Tarts made with my own homemade fruit mince.
Or my Caribbean Spice Cake
Or I could leave Dear old Santa some Christmas Pudding
Here in Oz we often have really hot weather on Christmas Day and something chilled is just the thing for that weather or to take along for a Christmas get together. A slice of Christmas Custard Tart - A buttery shortcrust pastry filled with eggnog style custard studded with rich fruit cake or some leftover Christmas pudding served chilled or warm with a spoon full of whipped cream is just the thing for Santa.
11” X 7” baking tray
Measuring cups and spoons
275 grams plain flour
25 grams cornflour
25 grams caster sugar
2 teaspoons baking powder
½ teaspoon ground nutmeg
150 grams butter - cubed
1 egg + 20 mls of iced water + 10 mls lemon juice (Or 100 mls water + 10 mls lemon juice)
1 ½ cups of fruitcake or Christmas pudding cut into 2 cm cubes
125 mls (1/2 cup) pouring cream
250 mls cold water
50 mls brandy or whiskey
½ cup milk powder
¼ cup caster sugar
1 teaspoon vanilla paste
1 teaspoon ground nutmeg + 1 teaspoon mixed spice
Place the flour, cornflour, nutmeg, sugar and baking powder into the food processor with a metal blade.
Pulse for a few seconds to mix and then throw in the cubed butter. Pulse again until the mixture resembles fine bread crumbs.
Add the egg, water and lemon juice and pulse until it comes together in a ball.
Press out into a 13 x 9 rectangle, place into the baking tray lined with bake paper and chill for 30 minutes.
Preheat the oven to 150° C
Spread the chopped up fruit cake over the pastry.
Beat the cream, water, brandy, eggs, milk powder, sugar and vanilla together until smooth. Pour this gently over the fruitcake.
Sprinkle the top with the nutmeg and mixed spice.
Bake in 150° C oven for 60 minutes.
The custard should be just set and the pastry golden.
Chill and then cut into squares and serve with a spoonful of whipped cream.