The dish in the image appears to be a type of baked custard tart or cheesecake. Below is a detailed recipe and all the requested sections.
Introduction
Custard tarts have been a beloved dessert across cultures for centuries. The rich, creamy texture paired with a flaky crust makes it a universal favorite. This baked custard tart combines the best of simple ingredients to create a dessert that is both indulgent and comforting. It is often enjoyed as a tea-time treat, festive dessert, or even a breakfast pastry.
Ingredients
For the Tart Crust:
• 2 1/2 cups (300g) all-purpose flour
• 1 cup (226g) unsalted butter, cold and cubed
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
For the Custard Filling:
• 2 cups (500ml) whole milk
• 1 cup (250ml) heavy cream
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
Preparing the Tart Crust:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Beat the egg with vanilla extract and add it to the flour mixture. Mix until the dough comes together.
3. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan, trim the edges, and refrigerate for another 15 minutes.
5. Preheat your oven to 375°F (190°C). Blind bake the crust by covering it with parchment paper and filling it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until golden.
Preparing the Custard Filling:
1. In a saucepan, heat the milk and cream over medium heat until just simmering. Remove from heat.
2. In a separate bowl, whisk the eggs, sugar, and cornstarch until smooth. Gradually add the hot milk mixture, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not boil. Add vanilla extract and salt.
4. Pour the custard into the prepared tart crust.
Baking the Tart:
1. Bake the tart in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the top is golden and the custard is set.
2. Allow the tart to cool completely before slicing.
History
Custard tarts date back to medieval Europe, where they were known as “dairy pies.” They have evolved over time, with variations appearing in Portuguese pastel de nata, British egg custard tarts, and French flans. This universal appeal has made the custard tart a timeless dessert.
Benefits
1. Nutritional Value: Custard tarts provide a source of protein from eggs and calcium from milk and cream.
2. Energy Boost: The sugar and carbohydrates offer a quick energy source.
3. Mood Enhancer: The creamy texture and sweet flavor often provide a comforting, mood-lifting experience.
Formation
The tart combines a buttery crust with a smooth custard filling. The interplay of textures and flavors makes it a well-balanced dessert.
Lovers
Custard tarts are loved by people of all ages. They are especially popular in European and Asian cuisines, often found in bakeries and at special events.
Nutrition (Per Slice, Approximate)
• Calories: 320
• Protein: 6g
• Fat: 18g
• Carbohydrates: 35g
• Sugar: 20g
• Fiber: 1g
• Calcium: 80mg
Conclusion
This baked custard tart is a celebration of classic flavors and simple ingredients. Its creamy, delicate custard paired with a crisp, buttery crust makes it a dessert that never goes out of style.
Enjoy your tart as a standalone dessert or pair it with fresh fruits or whipped cream for an added touch of decadence.