The classic custard tart gets a modern twist here from Nathan Outlaw, with the addition of rich espresso and sweet pistachios. To avoid the tart tasting bitter, make sure you buy good quality espresso.
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To make the pastry dough, rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in the icing sugar
150g of unsalted butter
375g of plain flour
150g of icing sugar
Beat 3 of the eggs with a pinch of salt, add these to the mix and bring everything together to form a dough. Chill for 30 minutes
Preheat the oven to 180°C/Gas mark 4. Roll out the pastry as thinly as you can and line a 22cm tart case. Trim the edges. Freeze any remaining pastry
Line the tart case with greaseproof paper, then add some baking beads and blind bake for 15 minutes
Turn the oven down to 120°C/Gas mark ½. Beat the remaining egg. Brush the case with egg wash and bake for a further 5 minutes
To make the espresso custard, whisk together the egg yolks and caster sugar. In a separate pan, bring the double cream and espresso to a boil. Pour the espresso mix over the egg yolk and sugar mixture. Strain and cool
9 egg yolks
90g of caster sugar
415ml of double cream
115ml of espresso
Pour the custard into the pastry case. Bake for 40 minutes. Once baked, remove from the oven, place on a wire rack and leave to cool
To make the sugared pistachios, heat the water and sugar together gently until the sugar dissolves. When the syrup begins to turn golden, add the pistachios and remove from the heat. Stir until the mixture crystalises. Cool and blend into a fine crumb
25ml of water
100g of caster sugar
100g of salted pistachios
Once the tart and the pistachios are cool, scatter the nuts across the top of the tart, making sure to cover the surface evenly. Slice the tart into rectangular wedges and serve
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