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Nectarine custard (traditional method & Thermomix)
Description
A great summer classic, perfect for garden parties, picnics or coffee with friends. Easy to make, easy to transport and easy to enjoy. It's made with homemade shortcrust pastry, juicy nectarines and a light cream. I often make it in the summer, sometimes even two in a row - it always disappears.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
- Prepare the shortcrust pastry
Mix the flour, sugar, salt, cold butter and egg.
Knead quickly by hand. Add a little water if necessary.
Form into a ball, wrap and leave to rest in the fridge for 30 minutes to 1 hour.
- Preheat the oven to 200°C (static heat).
Butter a rectangular baking tin measuring approximately 26 × 20 cm.
- Line the mould
Roll out the pastry on a floured surface. Line the tin and prick the base with a fork.
Crush the cornflakes with a rolling pin and spread over the tart base.
- Prepare the flan mixture
Beat the soft butter with the sugar, then stir in the flour.
Add the eggs one at a time, then gradually whisk in the milk.
- Preparing the nectarines
Wash the fruit, remove the stones and cut into quarters.
- Assembly
Arrange the nectarine quarters on the pastry.
Pour the mixture over the top.
- Cooking
Place in the oven for around 40 minutes, until the top is golden brown.
Leave to cool before serving. Sprinkle with icing sugar if desired.
Home tips
Depending on the depth of your mould and the size of the nectarines, there may be a little mixture left over.
I always keep 1 to 2 tablespoons aside to top up the tart halfway through baking if there is any room left over.
The rest can be poured into a small buttered ramekin with two slices of fruit - a little individual flan that bakes on the side!
THERMOMIX® METHOD
Thermomix version
- Prepare the shortcrust pastry
Place all the ingredients in the bowl.
→ 2 min 30 / kneading mode
Form into a ball, wrap and chill for 30 minutes.
- Preheat the oven to 200°C (static heat).
Butter a rectangular baking tin measuring approximately 26 × 20 cm.
- Line the mould
Roll out the pastry on a floured surface. Line the tin and prick the base with a fork.
Put the cornflakes in the bowl:
→ 5 sec / speed 4
Spread over the tart base.
- Prepare the flan mixture
Place the butter, sugar and flour in the bowl.
→ 30 sec / speed 4
Add the eggs
→ 20 sec / speed 4
Add the milk
→ 10 sec / speed 3
- Preparing the nectarines
Wash the fruit, remove the stones and cut into quarters.
- Assembly
Arrange the quarters on the pastry.
Pour the custard mixture over the top.
- Cooking
Bake for around 40 minutes, until golden brown on top.
Leave to cool before serving. Sprinkle with icing sugar if desired.
________________________________________
Home tips
Depending on the depth of your mould and the size of the nectarines, there may be a little mixture left over.
I always keep 1 to 2 tablespoons aside to top up the tart halfway through baking if there is any room left over.
The rest can be poured into a small buttered ramekin with two slices of fruit - a small individual flan that bakes on the side!
