Coffee Custard Tart


Coffee Custard
  • 1 1/2 cups very strong coffee
  • 7 egg yolks
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons all purpose flour
Coffee Shortbread Crust
  • 1/2 cup unsalted butter
  • 1/4 cup turbinado sugar
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 tablespoon concentrated coffee
  • 1 pinch sugar


Coffee Custard

1 _ Start with very strong coffee. I use 3/4 c. ground dark roast coffee to 4 c. water and use a French press. Any method will work, but the stronger the coffee the better, I think. Take 1 1/2 c. coffee and simmer it in a small saucepan over medium heat until it is reduced to about 1/2 c.

2 _ In a medium saucepan, whisk the egg yolks. Whisk in the cream, sugar, and 1/2 c. concentrated coffee, reserving 1 T. of the coffee for the crust. Bring to a simmer over low heat and cook, stirring constantly, until it is beginning to thicken and coats a wooden spoon. Whisk in the flour and cook, stirring constantly, until thickened. The custard will thicken slightly as it cools, too. Sieve the custard if you fear you have lumps. Set it aside until it is time to fill the tart crust.

Coffee Shortbread Crust
3 _ Preheat your oven to 350 degrees F. In a medium bowl or the bowl of an electric mixer, cream the butter and sugar. Add the flours and mix only until incorporated. Stir in the coffee concentrate.

4 _ Transfer the shortbread dough to a 9" tart pan, and pat it out. Sprinkle it with a pinch or two of sugar to make the job a bit easier. Using your fingertips, press the crust evenly into the tart pan and up its sides. Place a sheet of parchment paper into the tart shell and fill it with pie weights or dried beans. Bake the crust for 15 minutes. Remove it from the oven and gently remove the parchment and pie weights or beans. Bake the crust for an additional 10 minutes. Cool the crust slightly and then pour in the coffee custard. Spread it with a spatula. Chill in the refrigerator to set and until serving time.