Best Ice Cream Custard Tart Recipes

EASY EGG CUSTARD TART RECIPE

Steps:

• Preheat oven to 400°F.
• Spray muffin tin(s) with nonstick spray.
• Sprinkle some flour on a clean working area, unwrap your pie dough, and place it flat on the floured surface.
• Add the milk to a small stockpot and warm until tiny bubbles form- do not bring it to a boil.
• Using a 3-4" diameter glass or (cookie cutter), cut out pie dough circles; repeat until they are all cut out. You will need to roll out "scraps" to make the rest.
• Add the dough circles to muffins tins and set aside.
• Separate one egg and save the egg white inside a bowl. Brush the egg white onto the edges of the dough.
• Crack the eggs into a large glass bowl, add the sugar, and vanilla extract.
• Using a hand blender, mix eggs until fluffy, slowly add in the milk and combine.
• Carefully fill each dough cup with mixture. You want to make sure you do not overfill the cups or the custard will caramelize, turn dark, and make them stick. TIP: Use an ice cream scoop on this step to make it easier.
• Once the dough cups are all filled (you will have extra batter for the remaining tarts), sprinkle a pinch of nutmeg to the top of each.
• Place them in the oven on the center rack. Bake at 400°F for 15 minutes.
• Reduce heat to 350 degrees and bake for an additional 10 minutes.
• Check doneness and remove if done. Depending on dough thickness, you might need to bake them for a few more minutes. Cook them for additional one-minute increments until fully set and golden brown.
• Once done, fill the remaining mixture (if applicable) into dough cups and repeat the baking process.
• Allow custard tarts to cool for at least 5 minutes inside the muffin tins before removing them. A plastic knife helps to pry them loose if needed.

STONE FRUIT CUSTARD TART

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.

CUSTARD TART

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

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.

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.

CUSTARD TART WITH CREAM AND FRESH FRUIT

Steps:

• Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
• Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
• Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
• Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
• Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
• Do Ahead
• Custard can be baked 1 day ahead. Cover and chill.