Kumquat tart with fruit custard recipe

Kumquat Tart with Fruit Custard recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful Kumquat tart with fruit custard recipe is a perfect combination of tangy and sweet flavors. The tartness of the kumquats pairs beautifully with the creamy fruit custard, creating a harmonious balance of tastes. This recipe is not only visually appealing but also incredibly delicious, making it a crowd-pleasing dessert for any occasion. With its vibrant colors and refreshing taste, this kumquat tart is sure to impress your guests.

Keywords: Kumquat tart, fruit custard, tangy, sweet flavors, crowd-pleasing.

Kumquat tart with fruit custard recipe details

Kumquat tart with fruit custard recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

400 g	sweet pastry
	For the filling:
300 g	kumquats, rinsed and dried, cut lengthwise and seeds removed
125 g	caster sugar
2 large	eggs
100 g	ground almonds
2 tbsp	plain flour
	For the custard:
4 large	egg yolks
150 g	caster sugar
500 ml	milk
1 ½ tbsp	cornflour
1	star fruit, diced into small cubes

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a