Baking a custard apple tart is like capturing the essence of summer in a dessert. This recipe combines the creamy, dreamy texture of custard with the unique, sweet flavor of custard apples, all nestled in a buttery, flaky crust. It’s a showstopper that’s surprisingly simple to make.
Why This Recipe Works
- The combination of custard and custard apple creates a rich, velvety filling that’s not too sweet.
- A pre-baked tart shell ensures a crisp, golden base that contrasts beautifully with the soft filling.
- Using ripe custard apples guarantees a naturally sweet and flavorful filling without the need for excessive sugar.
- The addition of a hint of vanilla and cinnamon elevates the flavors, making each bite a delightful experience.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tbsp ice water
- 2 ripe custard apples, peeled and seeded
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Equipment Needed
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
Instructions
Prepare the Tart Shell
In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough comes together. Wrap in plastic and chill for 30 minutes. Roll out the dough on a floured surface, then press into the tart pan. Prick the base with a fork and bake at 375°F for 15 minutes until golden.
Make the Custard Filling
Blend the custard apples until smooth. In a bowl, whisk together the heavy cream, eggs, sugar, vanilla, and cinnamon. Stir in the custard apple puree until well combined. Pour the filling into the pre-baked tart shell.
Bake the Tart
Bake at 350°F for 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Allow to cool completely before serving.
Tips and Tricks
For an extra glossy finish, brush the baked tart with a little apricot jam. If you’re short on time, a store-bought pie crust can be a quick substitute, though homemade is always better. To ensure your tart shell doesn’t shrink during baking, chill it for an additional 15 minutes before baking. For a deeper flavor, toast the cinnamon before adding it to the custard mixture.
Recipe Variations
- Add a layer of thinly sliced apples beneath the custard for an apple-custard combo.
- Substitute the custard apples with bananas for a banana custard tart.
- Top the baked tart with whipped cream and caramelized nuts for added texture and flavor.
- Infuse the custard with cardamom instead of cinnamon for a Middle Eastern twist.
Frequently Asked Questions
Can I use frozen custard apples?
Yes, frozen custard apples can be used, but ensure they’re thoroughly thawed and drained to avoid a watery filling. The texture might be slightly different, but the flavor will still be delightful.
How do I know when the tart is done baking?
The tart is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools. Overbaking can lead to a rubbery texture.
Can I make this tart ahead of time?
Absolutely! The tart can be made a day in advance. Store it in the refrigerator and bring to room temperature before serving for the best flavor and texture.
Summary
This custard apple tart is a luxurious dessert that’s perfect for any occasion. With its creamy filling and flaky crust, it’s sure to impress. Follow the tips and variations to make it your own.