Cardamom Custard Tart (Print Version)

Crisp tart shell with smooth cardamom custard and fresh fruit topping, perfect for elegant gatherings.

# What You'll Need:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 tablespoons ice water

→ Cardamom Custard

07 - 2 cups whole milk
08 - 6 green cardamom pods, lightly crushed
09 - 4 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ Topping

14 - 2 cups assorted fresh fruit such as berries, kiwi, mango, or figs
15 - 2 tablespoons apricot jam, optional for glaze

# How to Make It:

01 - In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs.
02 - Add egg yolk and ice water to processor; pulse just until dough comes together. Transfer dough to floured surface, form into disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Roll out chilled dough and line a 9-inch tart pan. Trim excess and prick base with fork. Refrigerate for another 15 minutes.
04 - Preheat oven to 350°F. Line shell with parchment and baking weights. Bake for 15 minutes, remove weights, and bake 10 additional minutes until lightly golden. Cool completely.
05 - In saucepan, heat milk and cardamom pods until steaming but not boiling. Remove from heat, cover, and let infuse for 15 minutes. Strain out cardamom pods.
06 - In bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth. Gradually whisk in warm strained milk.
07 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes. Pour into bowl, cover surface with plastic wrap, and cool to room temperature.
08 - Spread cooled cardamom custard evenly into tart shell. Arrange fresh fruit artfully on top in desired pattern.
09 - Gently heat apricot jam with 1 teaspoon water until liquid. Brush glaze over fruit for glossy finish. Serve chilled.

# Additional Tips::

01 -
  • The tart shell stays impossibly crisp even after it's filled, a textural surprise that makes every bite interesting.
  • Cardamom custard feels exotic but tastes like comfort, that rare combination that impresses people without demanding you stress.
  • Fresh fruit on top means you can make this match whatever season you're living in, from strawberries in June to figs in September.
02 -
  • If your custard breaks or looks grainy while cooking, remove it from heat immediately and whisk in a tablespoon of cold milk—sometimes you've just gone a few seconds too far and it's recoverable.
  • Cardamom is powerful, so taste the cooled milk after infusing before you decide if you want to add the full amount; some pods are more fragrant than others.
  • Don't assemble this tart more than 2 hours before serving or the shell will start to absorb moisture and lose its crispness.
03 -
  • Room temperature egg yolks whisk into warm milk more gracefully than cold ones, preventing lumps and creating a silkier custard.
  • If you're nervous about the custard, keep an ice bath nearby while cooking and stop heat immediately if it looks like it might break—a few moments in cold water can save it.
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