Custard Tart with Peach and Bourbon Jam

By shethinksshecancook

The King of Custard Tarts, covered with lashings of freshly grated nutmeg before being baked, then served with a peach and bourbon jam.

Ingredients

• PASTRY:
• 250 g Plain Flour
• Grated Zest of 1 Lemon
• 150 g Butter, cubed
• 75 g Caster Sugar
• 1 Large Whole Egg
• 1 Egg Yolk*
• Pinch of Salt
• FILLING:
• 9 Egg Yolks*
• 75 g Caster Sugar
• 500 ml Thickened Cream
• 2 Whole Nutmeg
• JAM:
• 5 tbsp Peach Conserve
• 60 ml Bourbon

Details

Servings 8
Preparation time 120mins
Cooking time 175mins
Adapted from shethinksshecancook.blogspot.com.au

Preparation

Step 1

Preheat the oven to 180C. Rub together sifted flour and salt, plus lemon zest and butter until it forms crumbs. Whisk together the egg and the egg yolk, then add to the flour along with the sugar and combine into a smooth ball. Wrap in plastic and rest in the refrigerator for 1-2 hours.

Line a greased tart tin with baking paper and place on an oven tray. On a flour dusted surface, roll the pastry out to an even thickness. Carefully lift and line the tray, before rolling your pin over the edges to cut to fit. Gently prick the base a few times with a fork, before filling with baking weights and cooking in the centre of the oven until golden brown - 10-15 minutes.

Remove weights and leave to cool. Reduce the oven to 130C and begin making the custard. Bring the cream to a boil. In a mixing bowl beat the yolks and sugar together, then add the cream and mix well. Pour through a sieve into a clean jug, then fill pastry case to the brim. Grate the nutmeg evenly over, then very carefully return to the oven for a further 30-40 minutes until the custard is just set. Leave to cool.

To make the jam, place the bourbon and conserve into a small saucepan and bring to the boil. Stir continuously until combined, then reduce for a few minutes until thickened. Allow both the tart and the jam to reach room temperature before serving.

*Egg whites may be frozen and used at a later date to make meringues, macaroons, omelettes, soufflés and marshmallows, as well as added to classic cocktails such as the amaretto sour & gin fizz!