Grandma’s custard and jam tart.
Simple, creamy, delicious.
Grandma’s custard and jam tart is easy to make, very creamy, fragrant, and super delicious, a dessert that melts in your mouth and will win everyone over at the first bite.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for Shortcrust Pastry:
- 4 cups cups all-purpose flour
- 3/4 cup cups butter (at room temperature)
- 1 1/2 cups cups powdered sugar (or granulated)
- 2 eggs
- zest of one lemon
- 1 pinch salt
- 2 teaspoons tsp baking powder
- 2 cups cups whole fresh milk
- 1/2 cup cups cornstarch
- 3 egg yolks
- Half pod vanilla
- zest of 1 lemon
- 1 shot glass rum
- 1 pinch salt
- 2 teaspoons tsp butter
- 1 cup cups apricot jam (or flavor of choice)
- as needed butter (to butter the mold)
Tools
- 1 Hand Whisk
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Cake Pan
- 1 Oven
- 1 Saucepan
- 1 Spatula
Steps
First, let’s prepare the bases that need to rest and cool.
Cream Custard:
Put the milk on the stove with the vanilla pod cut in half lengthwise and heat it up (it should not boil, just warm up).
In a saucepan, beat the eggs with a hand whisk.
Mix the sugar well with the cornstarch and add them little by little to the eggs, always stirring with the whisk, mix well until the mixture is smooth, without lumps, and homogeneous.
Remove the vanilla from the milk and add it little by little to the egg cream, never stopping to stir with the whisk.
Once the mixture is well homogeneous, transfer it to the stove over very low heat (I also use the flame spreader) and cook, stirring continuously with the whisk until the cream thickens and becomes beautifully creamy. The cream is usually ready when bubbles appear on the surface.
Turn off the heat, add the rum, butter, and a pinch of salt, mix well with the whisk to get a smooth and homogeneous mixture, cover the cream with cling film in contact with the surface.
Let it cool.
Let’s also prepare the shortcrust pastry:
Mix the sugar with the sifted flour and baking powder.
Place it in a fountain on a pastry board, make a well in the center and put the butter cut into pieces, knead until you get a crumbly mixture.
Now add the eggs, grated lemon zest, and a pinch of salt, knead with your fingertips and then with your hands quickly until you form a smooth and homogeneous dough. (You can also knead with the stand mixer).
Form a ball and place it in a clean cloth or in cling film for at least 30 minutes in the fridge.
Let’s prepare the tart:
As soon as the custard is cold, we can prepare our tart.
Preheat the oven to 350°F.
Butter a springform pan of 9.5 inches and cover it with the shortcrust pastry from which you have removed a piece to make the strips for decorating the surface.
Spread the custard on the pastry in an even layer, cover the cream with an even layer of jam and decorate the surface with the strips you have obtained from the remaining dough.
Bake in the middle-lower part of the oven (the shelf just above the base) at 350°F for about 40 minutes or until golden brown.
Let your custard and jam tart cool well before serving.
First, let’s prepare the bases.
Cream Custard: Put the sugar in the bowl with the vanilla seeds and lemon zest 20 seconds, speed 7.
Add all other ingredients 7 minutes, 194°F speed 4.
Spatulate, add rum, butter, and a pinch of salt, mix with the spatula, pour the mixture into a ceramic or glass bowl and cover the cream with cling film in contact with the surface.
Let it cool.
Let’s also prepare the shortcrust pastry:
Put flour and sugar and baking powder in the (clean) bowl 3 secondsspeed 3.
Add butter 20 secspeed 3.
Also add eggs, grated lemon zest, and a pinch of salt 20 secondsspeed 5.
Transfer the dough to a pastry board, compact it quickly and put it
in a clean cloth or in cling film 30 minutes in the fridge.
Let’s prepare the tart:
As soon as the custard is cold, we can prepare our tart.
Preheat the oven to 350°F.
Butter a springform pan 9.5 inches and cover it with the dough from which you have removed a piece for making the strips to decorate the surface.
Spread the custard on the pastry in an even layer, cover the cream with an even layer of jam and decorate the surface with the strips you have obtained from the remaining dough.
Bake in the middle-lower part of the oven (the shelf just above the base) at 350°F for about 40 minutes or until golden brown.
Let it cool well before serving.
Grandma’s Custard and Jam Tart is ready to be enjoyed… HAPPY DESSERT!
Also, try all my other tarts, find all the recipes CLICKING HERE.
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