Kumquat tart with fruit custard recipe
Kumquat Tart with Fruit Custard recipe
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|400 g||sweet pastry|
|For the filling:|
|300 g||kumquats, rinsed and dried, cut lengthwise and seeds removed|
|125 g||caster sugar|
|100 g||ground almonds|
|2 tbsp||plain flour|
|For the custard:|
|4 large||egg yolks|
|150 g||caster sugar|
|1 ½ tbsp||cornflour|
|1||star fruit, diced into small cubes|
Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Roll out the pastry to fill a 9-10 inch, 22-25cm pie dish and fit the pastry into the tin. Arrange the kumquats in regular circles, cut side up, around the tart starting from the edge and working inwards.
Beat the eggs with the sugar, almonds and flour until smooth and pour over the filling.
Bake for 10 minutes and then reduce the temperature to Gas Mark 4, 180ºC, 350ºF for about 25 minutes or until the filling has just begun to set in the centre. Remove from oven and allow to cool on a wire rack until just warm. The filling will finish cooking and become fully set during the cooling process.
To prepare the custard:
Heat the most of the milk in a medium saucepan over a low-medium heat with the sugar, stirring occasionally until the sugar has dissolved. Mix the remaining milk with the cornflour and whisk until smooth and add to the warming milk.
Whisk the egg yolks in a large bowl until light. When the milk is hot, but not boiling pour over the yolks and whisk together for about 30 seconds. Return to the saucepan and bring close to boiling, stirring constantly to prevent from burning, until thickened.
Remove from heat and stir in the diced fruit. Allow to cool for about 5 minutes.
Slice the tart and serve while warm with a portion of the custard.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Kumquat tart with fruit custard recipe
Recipe type: xarchivex
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