The big news first though - because I have been on a low carb low sugar diet, I honestly haven't been baking that much, lest I am tempted to eat. I have to admit though, I don't crave so much sugar anymore and when I do, I feel like eating an Eclair from Big Chill and nothing more. Strange isn't it?
But nonetheless I have to get back into the groove, which means a lot more fun things coming your way. And a lot more delicious recipes for me to make and discover.
This coffee custard tart honestly came because someone asked me to bake them something that wasn't a cake, wasn't chocolate and wasn't fruit. Quite a tall task eh? As I racked my brains, the flavour which popped out loud and clear in my head was coffee. A Vietnamese Iced Coffee was just perfect I felt.
The smoothness of the coffee against a crisp flakey shell just appealed to me and how! But because I am slightly averse to the egginess of custard, I needed to figure out a way to make it just set but without tasting eggy. Coffee, condensed milk and a bit of cream would just do the trick I thought.
The tart turned out just as I imagined and with a topping of almonds it was just too good to be true. The coffee shone through and while the saltiness of the tart just balanced it out perfectly. My friend was just over the moon, because for her, this was just what the doctor ordered.
Coffee Custard Tart
For the tart shell
1/2 cup flour
1/4 icing sugar
1/3 cup cold butter
a pinch of salt
2 tsp cold water (optional)
For the filling
1/2 cup condensed milk
1 cup low fat cream
2 egg yolks
1 tsp vanilla extract
1 cup strong coffee
1. Start with making strong coffee. I used good quality South Indian filter coffee in a french press. I brewed it and then let it cool.
2. Make the tart shell by sieving together flour and icing sugar. Mix in the butter until it is crumbly and resembles bread crumbs.
3. Add the egg and pinch of salt and bring it together. Add cold water if the dough is not coming together.
4. Pinch out the dough and press into the tart tin. Chill for at least 30 minutes.
5. Bake the crust for 15 minutes. And set aside to coo.
6. Make the filling with by whisking together condensed milk, low fat cream, egg yolks and the coffee.
7. Pour the mix into the pre-baked tart shells and bake for 25 minutes or until the edges are brown and the custard is just about setting
8. Cool. Top with a bit of crushed almonds and serve at room temperature for best results.