Cardamom Custard Tart Delight (Printable)

Buttery tart shell filled with aromatic cardamom custard and topped with vibrant fresh fruits.

# Components:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 tablespoons ice water

→ Cardamom Custard

07 - 2 cups whole milk
08 - 6 green cardamom pods, lightly crushed
09 - 4 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ Topping

14 - 2 cups assorted fresh fruit such as berries, kiwi, mango, or figs
15 - 2 tablespoons apricot jam, optional for glaze

# Directions:

01 - In a food processor, pulse flour, powdered sugar, and salt to combine evenly.
02 - Add cold cubed butter to the flour mixture and pulse until the mixture resembles coarse breadcrumbs.
03 - Add egg yolk and ice water, then pulse just until the dough comes together without overworking.
04 - Turn dough onto a floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Roll out chilled dough and line a 9-inch tart pan, trimming excess dough and pricking the base with a fork.
06 - Refrigerate the lined tart pan for 15 minutes.
07 - Preheat oven to 350°F. Line the tart shell with parchment paper and baking weights. Bake for 15 minutes, then remove weights and baking parchment. Continue baking for 10 minutes more until lightly golden. Cool completely.
08 - In a saucepan, heat milk with crushed cardamom pods until steaming but not boiling. Remove from heat, cover, and allow to infuse for 15 minutes.
09 - Strain the cardamom-infused milk through a fine mesh sieve to remove cardamom pods.
10 - In a bowl, whisk together egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth and well combined.
11 - Gradually whisk the warm infused milk into the egg yolk mixture in a steady stream, maintaining constant whisking to prevent curdling.
12 - Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes.
13 - Pour the custard into a bowl, press plastic wrap directly against the surface to prevent skin formation, and allow to cool to room temperature.
14 - Spread the cooled cardamom custard evenly into the blind-baked tart shell.
15 - Artfully arrange assorted fresh fruit over the custard filling.
16 - Gently warm apricot jam with 1 teaspoon water and brush the glaze over the fruit for a glossy finish, if desired.

# Expert Advice:

01 -
  • The custard is silky without being heavy, and cardamom does all the personality work so you look like a genius with minimal fuss.
  • It's a tart that actually keeps well for a day, which means you can prep it ahead and still impress without a last-minute panic.
  • Fresh fruit on top means it adapts to whatever looks good at your market, so it never feels repetitive season to season.
02 -
  • The biggest mistake I made early on was filling the tart while the custard was still warm—it'll separate and never set properly, so patience here is everything.
  • Crushing your cardamom pods instead of using ground cardamom makes an almost embarrassing difference in flavor; ground loses its intensity, while whole pods provide this lingering, unfolding warmth.
  • Cold butter is non-negotiable for the tart shell; I learned this by watching someone rush and use soft butter, which created a tough, greasy crust that nobody wanted to eat.
03 -
  • Make your tart dough a day ahead and keep it wrapped in the fridge—it actually becomes easier to roll and holds its shape better than fresh dough.
  • If you're nervous about the custard, whisk it over medium-low heat instead of medium heat and give yourself an extra minute or two; it'll thicken gently without any risk of scrambling.
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