Introducing a new addition to our Spring menu: the exquisite duck egg custard tart served with a side of our handcrafted nutmeg ice cream. Executive Head Chef Gavin Murphy has meticulously crafted this dish, and now, we're excited to share the recipe with you. Be sure to tag us in your creations on our social media platforms for a chance to showcase your culinary skills.
Ingredients
For the tart case:
- 500g Plain Flour
- 250g Icing Sugar
- 250g Unsalted Butter
- Pinch of Salt
- 4 Large Egg Yolks
For the custard filling:
- 6 Duck Eggs
- 210g Caster Sugar
- 450ml Double Cream
- 450ml Full Fat Milk
- 3 Drops Vanilla Extract
For the ice cream:
- 450g Double Cream
- 180g Egg Yolk
- 360g Caster Sugar
- 150ml Water
- 10g Ground Nutmeg
Method
For the pastry:
1. Mix all dry ingredients in a large bowl.
2. Add egg yolks and a teaspoon of cold-water mix into a dough. Do not over mix.
3. Wrap pastry in cling film and refrigerate for 1 hour.
For the tart filling:
1. Heat the milk and cream in a pot, do not boil.
2. Meanwhile in a large stainless-steel bowl add the eggs, sugar, and vanilla.
3. Whisk until all combined, add the not boiling milk and whisk until combined.
4. Strain through a fine sieve and chill.
For the ice cream:
1. Put the sugar and water into a pot, bring to the boil and cook until the mixture reaches 127°C.
2. Meanwhile in a mixer whisk the cream until soft peaks, leave aside.
3. In a mixer whisk the egg whites until light and fluffy, pour over the sugar mixture and continue to whisk until cold.
4. Fold in nutmeg and double cream and freeze overnight.
To cook the tart:
1. Take pastry from fridge roll out on a floured surface until it is approx 5mm thick.
2. Grease a 12-inch tart case with a little butter and line with pastry.
3. Leave to rest for an hour in fridge.
4. Remove from fridge, prick the pastry with a fork, line with parchment paper and fill with baking beans. Cook blind for 5 minutes at 170°C.
5. After 5 minutes remove paper and beans, brush with egg wash and bake for a further 5 minutes.
6. Turn the heat down to 130°C and fill the tart with the custard mixture, bake for approx 1 hour.
7. Remove from oven and allow to cool to room temperature.
To serve:
Cut the tart into 12 portions and plate, add a good size scoop of the ice cream, and serve.
Enjoy.
Happy Cooking!
