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.
Equipment
11” X 7”
baking tray
Bake paper
Scales
Food
processor
Mixing bowl
Measuring
cups and spoons
Ingredients
Pastry
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
Custard
125 mls (1/2
cup) pouring cream
4 eggs
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
Method
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.
