This divine buttermilk custard tart marries the sweetness and creamy consistency of custard with the sharp zing of lemon. We deem it perfect served as a post-dinner treat, ending an occasion on a pleasant, indulgent and smooth note.
- ¾ cup (115 g) plain flour
- ⅓ cup (50 g) white spelt flour
- 1 tbsp icing sugar
- ½ tsp vanilla bean paste
- 125 g cold butter, chopped
- 1 egg, separated
- 1 tsp icing sugar, extra
- BUTTERMILK FILLING
- ½ cup (110 g) caster sugar
- 1 tbsp wheaten cornflour
- 1¾ cups (430 ml) buttermilk
- 3 tsps finely grated lemon rind
- ¼ cup (60 ml) lemon juice
- 3 eggs, beaten lightly
Process flours, icing sugar, vanilla paste and butter in a food processor until crumbly. Add egg yolk and 3 tsps chilled water; process until the mixture just comes together in a ball. Knead pastry on a lightly floured surface until smooth. Wrap in plastic wrap. Refrigerate for 1 hr.
Grease a 3 cm deep, 25 cm loose-based tart tin. Roll pastry between sheets of baking paper until 5 mm thick and large enough to line tin. Ease pastry into tin, gently press over base and side; trim. Prick pastry base with a fork. Refrigerate for 1 hr.
Place tart tin on an oven tray; line pastry with baking paper, then fill with dried beans or uncooked rice. Bake for 10 mins. Remove paper and beans. Gently brush base and inside edge of tart shell with egg white; bake for a further 10 mins or until golden and dry. Cool.
Pour buttermilk filling into tart shell; bake for 25 mins or until just set but still slightly wobbly in the centre. Cool to room temperature; refrigerate tart until chilled.
Serve tart dusted with extra icing sugar.
TIP Pastry can be made a day ahead. Tart is best made on the day of serving.