Ice Cream Custard Tart Recipes

PLUM TART

Steps:

• How To Make The Crust:
• In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
• By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
• Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
• Preheat oven to 350F/180C.
• How To Make The Plum Layer:
• Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
• Set aside.
• How To Make The Custard:
• Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
• How To Assemble The Plum Tart:
• Butter the bottom of a 9 inch pie or tart pan.
• Lightly dust your work surface with flour.
• Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
• Sprinkle walnuts on the dough.
• Arrange the slices of plums in circle.
• Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
• Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.

CLASSIC CUSTARD ICE CREAM BASE

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

OLD-TIME CUSTARD ICE CREAM

Steps:

• In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

SINFUL CUSTARD TART

Steps:

• Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.
• Bake pie crust on the middle rack of the preheated oven for 20 minutes.
• While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.
• Remove crust from the oven and brush with egg white; bake for another 5 minutes.
• Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.
• Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.

CLASSIC ENGLISH EGG CUSTARD TART

Steps:

• Gather the ingredients.
• Place the flour, butter, and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
• Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.
• On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don't overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
• Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.
• Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.
• Gather the ingredients. Lower the oven to 325 F.
• In a large bowl, lightly beat the eggs and egg yolks with the sugar.
• In a medium saucepan, warm the cream to a gentle simmer over medium heat.
• Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.
• Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).
• Sprinkle evenly with the grated nutmeg . Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.
• Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.

ICE-CREAM-CUSTARD TART

Steps:

• Process biscuits and half the pecans in food processor to form fine crumbs.
• Stir in butter and press into a deep 20cm fluted pan with removable base. Refrigerate.
• Add 1/4 cup milk to the combined custard powder and caster sugar to form a smooth paste.
• Stir in the remaining milk and microwave on HIGH (100% 750W) for 3 minutes.
• Whisk well and return to microwave for a further 1 1/2 minutes. Allow to cool until warm, placing a piece of plastic wrap on the top to prevent a skin forming.
• Alternately, stir mixture in a saucepan until it thickens to the desired consistency. I personally had trouble using the microwave to get the custard thick enough so experiment with your microwave until you get the desired results. The custard should be quite thick.
• Pour into pie shell and refrigerate for 20 minutes.
• Remove pie carefully from pan and place on serving plate.
• Scoop ice-cream onto custard layer and drizzle with ice-cream topping.
• Sprinkle with remaining chopped pecans or walnuts.
• Serve immediately but be careful serving the tart as it can fall apart if you haven't made the biscuit base even enough.
• Note: You do need a very soft biscuit for the base, shortbread is rich but slices more easily so don't substitute other biscuits. Also if you don't like nuts, just leave then out entirely, my kids don't like walnuts and picked out the ice cream with the 'yukky' bits.