Egg Custard Tart with Raspberry Sorbet
EGG CUSTARD TART WITH RASPBERRY SORBET AND BASIL JELLIES
For the custard tart:
- 225g flour
- pinch of salt
- zest of 1 lemon
- 150g butter ν 150g castor sugar
- 10 egg yolks
- 1 egg
- 500ml cream
- 2t ground nutmeg
Combine the flour, salt, lemon zest and butter in a bowl and rub the mixture with your fingertips until it resembles breadcrumbs. Stir in 75g of the castor sugar. Beat one egg yolk with the whole egg and slowly add this to the mixture. Gently knead the mixture until the pastry comes together and is fairly smooth. Wrap it in clingfilm and refrigerate for a few hours.
Preheat the oven to 170°C. Line an 18cm tart tin with greaseproof paper and place it on a baking sheet. Roll the pastry out until 2mm thick. Line the tart tin with the pastry, pressing it gently into all the corners. Place a sheet of baking paper over the pastry and fill with baking beads, rice or beans and bake blind for 10 minutes. Remove the paper and beads and leave it to cool. Reduce the oven temperature to 130°C.
To make the custard filling, bring the cream to a boil in a saucepan, then immediately remove it from the heat. Whisk nine egg yolks and the remaining 75g castor sugar, then slowly add the hot cream and mix well. Pass the custard through a fine sieve into a jug. Place the pastry case in the oven and pour the custard filling into the case. Sprinkle the nutmeg evenly over the top and bake for 30 to 40 minutes or until the custard appears to be set but isn’t firm. Remove it from the oven and let it cool to room temperature.
For the raspberry sorbet:
- 2 cups water
- 1½ cups sugar
- 4 cups fresh raspberries
- 2T fresh lemon juice
Bring the water and sugar to the boil in a saucepan, stirring to dissolve. Reduce the heat to a simmer and continue to cook, without stirring, for five minutes. Pour the syrup into a container and place it in the freezer to chill for 15 minutes. Place the raspberries and the chilled syrup in a blender and blend until smooth. Pass the purée through a fine sieve and discard the seeds. Stir in the lemon juice and pour the mixture into an ice-cream maker. Freeze according to the manufacturer’s directions. Alternatively, pour the raspberry purée into a container and place in the deep freeze, whisking vigorously every 15 minutes, until smooth but firm.
For the basil jellies:
- 50g sugar
- 250ml water
- 1 bunch basil leaves, torn
- 3 gelatine leaves
- 1 squeeze lemon juice
- edible flowers, to garnish
Heat the sugar and water in a saucepan to make a light syrup. Remove from the heat, let it cool slightly and add the basil leaves. Using a hand stick blender, blend the mixture. Leave it to infuse for two to three hours.
Soak the gelatine in cold water until soft, then remove and squeeze out any excess liquid. Return the syrup to the stove, heating it through, then remove it from the heat and stir in the gelatine leaves, stirring until dissolved. Pass the mixture through a fine sieve. Add a squeeze of lemon juice and a pinch of salt. Pour it into moulds and refrigerate until set.
Serve slices of the egg custard tart with scoops of raspberry sorbet on crushed biscuits (optional), and small cubes of the basil jelly. Garnish with edible flowers. Serves 6
This recipe originally featured in the September 2013 Issue of HL.