Fennel seed and almond custard tarts
Make custard tarts like you can find in old-fashioned bakeries - but better - with this recipe that infuses subtle flavour in the filling.
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Ingredients
- 3 eggs
- 3 egg yolks, extra
- ½ cup (110g) caster sugar
- 1 cup (250ml) unsweetened almond milk
- 1 cup (250ml) single cream
- 2½ tbsp fennel seeds, lightly crushed
- 1 tsp vanilla extract
- 1 tsp finely grated lemon rind
- 1 tbsp icing sugar, sifted
- Pastry
- 1⅔ cups (250g) plain flour, plus extra for dusting
- ⅓ cup (40g) almond meal
- ½ cup (80g) icing sugar mixture
- 150g cold unsalted butter, chopped
- 1 egg
- 1–2 tbsp iced water
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