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For a modern twist, try adding a layer of fruit preserves beneath the custard—apricot or raspberry work beautifully. If you love spices, infuse the milk with a cinnamon stick or a pinch of nutmeg for a warming flavor.
Chocolate lovers can fold cocoa powder into the custard or drizzle melted chocolate over the finished tart.
For a nut-free version, omit the pine nuts and top the tart with a lattice design instead. Alternatively, use a sprinkle of coarse sugar for extra crunch. If you prefer a lighter filling, replace half the custard with whipped cream folded into the cooled pastry cream.
For a festive touch, decorate the tart with edible flowers or candied citrus peel. You can also experiment with different extracts—almond or orange work wonderfully in place of vanilla. The possibilities are endless, making this recipe a versatile canvas for creativity.
Tips
To prevent a soggy crust, blind bake the base for 10 minutes before adding the custard. If you don’t have cornstarch, flour can be used as a thickener, though the texture may be slightly denser.
For an extra-shiny finish, brush the top crust with an egg wash before baking.
If your custard curdles, don’t panic—blend it briefly with an immersion blender to smooth it out. When rolling the dough, work quickly to keep it cool; if it becomes too soft, chill it again before continuing. For even baking, rotate the tart halfway through the cooking time.
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