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Custard Tart with Confit Date Puree

With Ben Bayly

Custard Tart with Confit Date Puree

Serves 8
Cost $20
Time 3hours including cooking and cooling

For the Sweet Paste
240g butter, fine dice
120g icing sugar
400g flour
90g whole eggs

Work the butter and sugar until smooth, don't warm the butter too much, you don't want it to melt.
Whisk the eggs, and work into the butter and sugar mix slowly a bit at a time.
Sift the flour and add to the mix, work quickly till smooth.
Mould the mix together, leave for at least an hour, but better to make the day before and rest in the fridge.

For the Custard
750mls cream
230g egg yolk
1 vanilla pod
125g sugar

Mix vanilla, sugar and egg yolks
Warm the cream & pour over the egg mixture slowly

For the Date Puree
2 earl grey tea bags
250mls water
Zest of one orange
1 star anise
1/2 cinnamon stick
150g medjool dates

Boil the water add the teabags and infuse.
Place all other ingredients into a pan, Pour the infused water over the top of the ingredients and simmer for 10min.
Remove the star anise & cinnamon stick then blend until smooth. Cool.

Roll out the pastry, about 1/2 cm thick. And blind bake in a 180C pre heated oven, until golden brown.
Spread the date puree in the bottom of the tart about 1/2 cm thick.
Pour the custard mix on top and bake at 120C for 35min, or until the custard mix is set.
Cool tart for 1 hour in the fridge before serving.

(Broadcast 4 October 2012)