Jewish Custard Tart: Give in to your sweet tooth. Image: Irene Muller.
Jewish custard tart – Creamy and velvet-soft sweet treat
Challenge yourself with this unique but super delicious Jewish custard tart.
Jewish Custard Tart: Give in to your sweet tooth. Image: Irene Muller.
Ever tried a Jewish custard tart? This unique cake will impress even the best baker in your family. Each layer is filled with a creamy custard filling which needs to be just the right consistency for the biscuit layers to stack correctly on top of each other. If the custard is too runny, the cake won’t stay stacked.
Preparing a Jewish custard tart may seem challenging but practice makes perfect. If you have tasted it once, you will definitely want to bake it again. The velvet-soft custard filling sandwiched between multiple cake layers is simply divine.
To get each cake layer perfectly round, place a cake tin on top of the dough and circle around with a knife to get even edges. The leftovers you can bake separately on the other baking sheet and crumble on top of the cake.
For the best result, keep this Jewish custard tart overnight in the fridge so that it can set properly.
Jewish custard tart recipe
Course: DessertCuisine: GlobalDifficulty: ModeratePrep time
40
minutesCooking time
20
minutesTotal time
1
hourIngredients
- Crust
1 cup 1 soft butter
2 cups 2 flour, plus extra for rolling
¾ cup ¾ castor sugar
10 ml 10 baking powder
1 ml 1 salt
2 2 eggs
- Filling
1 cup 1 flour
¾ cup ¾ castor sugar
4 4 egg yolks
5 ml 5 vanilla
1000 ml 1000 milk
Method
- Crust
- Preheat the oven to 180°C.
- Place the butter, flour, sugar, baking powder and salt in a food processor and blend at high speed until combined.
- Add the eggs while running the mixer and mix until the ingredients form a ball of dough.
- Put in the refrigerator for 20 minutes.
- Divide the dough into 6 equal portions.
- Spray 7 baking sheets with non-stick spray.
- On a clean surface sprinkle flour and place the dough on top, add more flour on top and roll out to 5 mm thick, and place on a baking sheet. Tip: Place a cake tin on top and circle around with a knife to get even edges. The leftovers you can bake separately on the other baking sheet.
- Repeat with the remaining dough. Bake for 8 – 10 minutes or until golden brown.
- Filling
- Whisk the flour, sugar, egg yolks and vanilla in a bowl.
- Bring the milk to a boil and pour over the egg yolk mixture while stirring.
- Pour the mixture back into the pot and stir with a whisk over low heat until the mixture thickens like sauce.
- Boil for 5 minutes on low heat or until done. Place plastic wrap directly on the cooked mixture and cool.
- Remove the plastic and spoon the mixture into a piping bag with a 1 cm spout.
- Place the first cake circle on the board and spray the filling in a spiral. Then, place the second circle on top.
- Repeat until all the circles and filling is used. The leftovers you can crumb and sprinkle on top of the cake.
Notes
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