Custard, Walnut, and Jam Tart: an irresistible combination of flavors. This tart is a true masterpiece of sweetness that combines the softness of the shortcrust pastry with the creaminess of the custard and the crunchiness of the walnuts. The final touch is given by the jam, which adds a splash of color and fruity taste. A perfect dessert for any occasion, from breakfast to dessert, which will win over the palates of both young and old. The jam is of your choice, I chose berry jam. The decoration is up to your imagination; I made strips with the pastry, braided them, and then made daisies using a cookie cutter… You can get creative with the pastry you prefer. For this recipe, I chose to make the Milanese shortcrust pastry, which I particularly love.
Read also
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups shortcrust pastry (Milanese Style)
- 1 jar berry jam
- 7 oz custard
- as needed powdered sugar
- 15 walnuts
Steps
Start by making the Milanese shortcrust pastry. Place the soft butter, which still holds its shape, in the mixer
Add the powdered sugar
the honey
Mix at low speed for a few seconds. The butter should not be whipped. Once the sugar has absorbed the butter, add the yolk.
Add the salt dissolved in water, natural vanilla extract, or better, the seeds of a vanilla pod, and grated lemon zest
At this point, add the all-purpose flour, sifted three times.
Mix until the dough absorbs the flour
Compact the pastry well
Cover with cling film and let rest in the fridge for 1 hour
Line the tart tin. I used a 9-inch perforated tin. I set aside some pastry for the decoration.
Add the walnuts to the berry jam
Fill the tart
Add the custard
With the reserved pastry, make braided strips
Place them on the tart and bake the tart in a static oven at 356°F for 35 minutes
Using a cookie cutter, I formed daisies. You can naturally shape the decorations as you wish.
I made daisies with the cutter
Baked them in a static oven at 356°F for 15 minutes
Now the tart is ready to be decorated
Finish by decorating with powdered sugar.
