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Custard Tart with citrus and dates on a platter

Custard Tart with Citrus and Dates

Soft and Creamy Custard paired with Tangelo infused Dates. * Note that any citrus can replace the tangelo e.g blood orange mandarin or orange This tart was sprinkled with sugar and torched with a brulee gun to get that burnished look. This is optional. You can make it
5 from 3 votes
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Course Dessert
Cuisine Australian
Servings 10

Ingredients
  

  • 1 20 cm pastry case pre-baked
  • 40 ml Tangelo juice or other citrus juice
  • 300 ml thickened cream 1 1/4 Aust cups
  • 3 whole egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons caster sugar
  • 2 Tablespoons Tangelo Zest or lime, orange or mandarin

Marinated dates

  • 2 whole tangelos segmented without pith
  • 500 gram dates fresh de-seed and cut them half
  • 100 gm caster sugar granulated, 1/2 Aust cup
  • 250 ml Tangelo juice 1 Aust cup, or other citrus juice
  • 4 pieces Extra Tangelo zest for flavour will be discarded when finished

Instructions
 

  • have your blind baked pastry case measuring 20 cm or 8 inches ready. Pre-heat the oven to 160 C / 320 F for the filling.
  • In a bowl whisk the yolks, cream, juice zest and sugar together with the vanilla until very well combined.
  • Pour this into the cooked tart shell and bake for approximately 20 minutes or until just set ( my tart tin is only 5 cm deep).
  • Cool the tart. The custard will be more silky and soft if baked till just wobbly and eaten on the same day without going into the fridge. But if you need to refrigerate for the next day, it will taste beautiful then too..

To make the Topping

  • Put the juice, sugar & extra zest in a wide bottomed pot and bring to the boil. Turn down and stir to make sure the sugar is dissolved.
  • Turn off the heat and toss the pitted dates in the syrup. Pop the lid on the pot and let them steep until cooled.
  • Segment two Tangelos or other citrus fruit.
  • To serve toss the fresh segments with the dates and some syrup in a bowl, removing the extra zest pieces.
  • Place this salad onto the top of the tart and serve with extra whipped cream . I added tiny basil leaves.

Notes

You can use any citrus fruit for this tart.
The tart will still be quite wobbly when taken out of the oven. it will firm up once cooled.