Savoury custard tart with Tenderstem^® broccoli

The ultimate show-stopper, this savoury custard tart is guaranteed to please a crowd. Perfect for summer gatherings, dinner parties or as part of a barbecue spread, this gorgeous tart which is adorned with elegant pieces of Tenderstem^® broccoli is deliciously moreish.

Preparation time

20 minutes

Cooking time

1 hour, 10 minutes

Serves

Ingredients

For the pastry (or buy 320g of shortcrust)

190g plain flour, plus extra to roll
¼ tsp of salt
100g cold butter, cut into small cubes
2-3 tsp whole milk
1 medium egg yolk

For the tart filling

80ml whole milk
250ml double cream
100g strong cheddar cheese
6 medium egg yolks
A good grating of nutmeg
A handful of finely chopped chives or spring onions, add some tarragon if you like
125g Tenderstem^® broccoli, roughly chopped

You’ll also need

Ceramic baking beans and a 23cm tart tin or oven proof frying pan, greased

Method

First, make the pastry. Mix the flour and salt, then rub in the butter with your fingertips until it looks like fine breadcrumbs. Add the milk and egg yolk and mix with a knife. Once almost combined, gently and briefly knead on a lightly floured work surface until just smooth. Cover and chill for 2 hours.
Preheat the oven to 160C, 180C fan. Roll the pastry to about 6mm thick. Line the tin, pressing gently into the sides. Chill for 20 min in the fridge or 10 min in the freezer.
Trim the overhang of the pastry, add a piece of foil or baking parchment on top and fill with baking beans. Bake for 10 mins, remove the beans and paper and bake for around 10-15 mins more – it should be an even, lightly golden colour.
Meanwhile heat the milk, cream and cheese until steaming but not boiling. Whisk the yolks with a pinch of salt then gradually add the hot milk mixture while continuing to mix. Add nutmeg, salt and pepper to taste.
Reduce the heat of the oven to 150C, 130C fan. Add the Tenderstem^® broccoli and chives to the tart case then pour the custard on top. Bake for 30-40 mins. It should be firm with a slight wobble in the middle. Cool to at least room temperature before slicing.

More ways to cook Tenderstem^®

Nutrition information for Tenderstem^® broccoli is based on lab analysis of the raw product commissioned by Tenderstem^® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem^® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.