Advertisement
Home Entertaining

Fennel seed and almond custard tarts

Traditional custard tarts with a modern twist
fennel seed and almond custard tartsPhotography: James Moffatt / Styling: Steve Pearce



If you’re keen to learn how to make custard tarts, you’re in the right place. Custard tarts are a crowd-pleaser and these mini custard tarts with almonds and fennel seeds are sure the delight. Share them around at your next gathering or pop them in lunch boxes. Almond milk and cream is infused for 30 minutes with the flavours of fennel seeds, vanilla and lemon rind as part of the recipe, and the flavours make this dish stand out. Once baked, the custard tarts are then sprinkled with a dusting of fennel sugar – crushed fennel seeds combined with icing sugar.
If you’re looking for a recipe for Portuguese tarts, we’ve got you covered. We also have a recipe for cherry custard tart. Or you may want to try this fresh twist on a tarte tatin using lemons instead of apples if you’re in the mood for making a tart with a bit of tang to it.



Ingredients

Pastry

Method

1.

To make the pastry, place flour, almond meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc, wrap and place in the fridge for 30 minutes to rest.

2.

Preheat oven to 200°C (180°C fan-forced). Place a large baking tray in oven to preheat. Grease six 3.5cm-deep, 9cm round (base measurement) pie tins. Divide dough into six. Roll each between 2 sheets baking paper until 3mm thick. Line tins with pastry and trim edges. Line pastry with baking paper and fill with pie weights or uncooked rice. Place on preheated baking tray. Bake for 10 minutes. Remove weights and paper. Bake for a further 5–8 minutes or until pastry is golden. Set aside.

3.

Meanwhile, place eggs, egg yolks and sugar in a bowl and whisk until pale. Place the milk, cream, 1 tablespoon of fennel seeds, vanilla and lemon rind in a small saucepan over medium heat and bring to just below the boil. Take off heat, set aside to infuse for 30 minutes. Strain, discarding the fennel seeds and lemon rind and set aside.

4.

Reduce oven temperature to 160°C (140°C fan-forced). Pour the cream mixture into the eggs and whisk to combine. Pour filling into the pastry shells and bake for 20–25 minutes or until just set with a gentle wobble. Allow to cool completely.

5.

While tarts are cooling, place remaining fennel seeds in a small frying pan over medium heat and toast for 1 minute, or until fragrant. Take off heat, place in a spice grinder and grind until a fine powder. Add icing sugar and mix to combine. Serve tarts dusted with fennel sugar to serve.

Related stories


Advertisement
Advertisement