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Vanilla Cardamom Custard Tart

Irresistible Vanilla Cardamom Custard Tart You’ll Love

A delightful Vanilla Cardamom Custard Tart that combines sweet warmth with rich flavors, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Swedish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 1 cup Heavy Cream Whole milk can be used as a substitute.
  • 3 Eggs Can substitute with silken tofu for a vegan option.
  • 3/4 cup Sugar Coconut sugar is a deeper alternative.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 teaspoon Ground Cardamom Best if freshly ground.
For the Tart Shell
  • 1 cup Flour Gluten-free flour can be used.
  • 1/2 cup Butter Can substitute with vegan butter.
  • 1/4 cup Sugar Brown sugar can be used for added flavor.

Equipment

  • mixing bowl
  • Tart pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine flour, butter, and sugar. Blend until resembling coarse crumbs. Press mixture into the tart pan. Chill for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Remove the tart shell and prick the base with a fork.
  3. Bake the tart shell for 15-20 minutes until golden. Cool slightly.
  4. Whisk the eggs and sugar until frothy. Add cardamom and vanilla, then whisk in heavy cream until smooth.
  5. Pour the custard into the cooled tart shell slowly to avoid bubbles.
  6. Bake the tart for 30-35 minutes until the edges are firm but the center is slightly wobbly.
  7. Let the tart cool for 1 hour, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Use freshly ground cardamom for best flavor. Allow cooling properly to prevent cracks in the custard.

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