CookEat Recipe
Custard and Sponge Tart with Meringue
A rich shortcrust tart with liqueur-moistened sponge, vanilla custard and a pale baked meringue top.
Method
Steps
Step 1
Gather the ingredients: 250 g plain flour for the pastry, plus 30 g for the custard and a little for rolling; 250 g icing sugar: 110 g for the pastry, 130 g for the meringue and 10 g for finishing; 95 g butter: 90 g for the pastry and 5 g for the tin; 35 g fresh lard; 1 whole egg for the pastry; 4 egg yolks: 3 for custard and 1 divided equally between pastry and rim glaze; 2 egg whites, reserved from the custard eggs, for meringue; 400 ml milk; 60 g caster sugar for the custard; ½ teaspoon vanilla extract; 100 g ready-to-use plain unfilled sponge cake; About 30–40 ml traditional rosolio di cedro liqueur, for lightly moistening the sponge; A little water for attaching the pastry border.
Step 2
For the pastry, beat one of the four yolks in a small bowl and divide it equally, by weight or volume. Mix the 250 g pastry flour and 110 g icing sugar, then incorporate the 90 g softened butter, fresh lard, whole egg and half of the divided yolk. Use a blunt knife first, then bring together briefly by hand without prolonged kneading. Wrap and refrigerate for about 30 minutes; refrigerate the remaining half-yolk for glazing.
Step 3
For the custard, whisk the three remaining yolks with the caster sugar and 30 g flour, then gradually whisk in the milk. Cook over moderate heat, stirring constantly, until it boils gently and thickens; continue stirring for one minute, ensuring at least 74°C. Stir in the vanilla. Spread in a shallow clean container, cool promptly and refrigerate within two hours until cold, about 1–2 hours. Keep the two reserved meringue whites refrigerated meanwhile.
Step 4
Grease a round metal tart tin about 24 cm across and 4–5 cm deep with the remaining 5 g butter. Roll some pastry about 3 mm thick to cover its base. Form a border roughly 1½ cm wide and 3–4 cm high with the rest, moistening the joining edges with a little water and pressing securely. Keep the lined tin chilled while preparing the sponge.
Step 5
Cut the plain sponge into slices about 5 mm thick. Lightly moisten half with some of the rosolio and arrange over the pastry base; they should be damp, not dripping. Spread the cold custard over them. Moisten the remaining sponge slices lightly and place them over the custard. Use only as much of the measured liqueur as needed.
Step 6
Heat the oven to 170°C. Whisk the two whites to firm peaks, then add the 130 g icing sugar a little at a time, mixing gently to retain the foam. Spread this meringue over the top, leaving the raised pastry rim uncovered. Brush the rim with the reserved half-yolk.
Step 7
Bake on a lower-middle shelf for about 45–60 minutes, until the pastry base is cooked and the centre and meringue reach at least 74°C. Once the meringue has set, usually after about 10–15 minutes, cover loosely with a raised sheet of baking paper or foil that does not touch it, to keep it pale while the base finishes.
Step 8
Let the first heat escape, then refrigerate within two hours, loosely covered until cold and covered once chilled. Unmould only when completely cold, dust lightly with the final 10 g icing sugar and serve. Keep refrigerated at 4°C or colder and use within 2–3 days. The listed duration allows the custard and finished tart to chill completely.
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