Custard and rainbow citrus puff pastry tart

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Custard and rainbow citrus puff pastry tart

Desserts | Medium | 1 hour

Preparation time

20 minutes

Cooking Time

35 minutes

Serves

Desserts

Medium

Total time: 1 hour

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Directions

For the custard:

In a saucepan, whisk together egg yolks and sugar until light, about 2 to 3 minutes.
Add cornstarch. Whisk until smooth.
Add warm milk and vanilla. Mix well.
Stir continuously while bringing to a boil over medium heat. Let simmer for 2–3 minutes until thick and creamy. Remove from heat.
Let cool and cover with plastic wrap so that it touches the custard, preventing a crust. Do not refrigerate.
Preheat oven to 200 °C (400 °F).
Roll out pastry dough on a sheet of parchment paper to form a rectangle of 12 X 17 cm (30 X 45 inches).
Place on a cookie sheet, covering the entire surface. Make well-formed edges and brush with beaten egg. Use a fork to prick the pastry all over. Cover dough completely with another piece of parchment paper.
Add yellow split peas on top of parchment paper.
Bake the puff pastry for 15–18 minutes.
Remove parchment paper and peas. Return to the oven and bake for another 5–10 minutes, or until golden brown. Remove from oven. Let cool.
Whisk tempered custard.
Pour over baked puff pastry and spread evenly.
Arrange slices of peeled citrus to cover the custard completely. Garnish with fresh mint.
Serve and enjoy! Enjoy!

Chef’s secret

Bake the pastry dough until golden brown and crispy!
Pat the citrus slices dry before placing them on top of the custard.
Play with the colours to create a citrus rainbow.

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Custard and rainbow citrus puff pastry tart

Recipe details