Save to Pinterest The scent of cardamom always pulls me back to a tiny bakery in Copenhagen where I first understood how a single spice could transform something simple into extraordinary. I spent an entire rainy afternoon watching the pastry chef work, and when I finally recreated that perfumed custard at home, my kitchen smelled like warmth and possibility all at once.
I made this tart for my mothers birthday last spring, and between the smell of cardamom filling the house and the jewel toned berries glistening on top, it felt like I had somehow captured everything I love about baking in one dish. She took one bite and went completely silent for a full ten seconds.
Ingredients
- All purpose flour: The structure here matters, and this gives you that crisp delicate shell that holds everything together
- Powdered sugar: Dissolves beautifully into the dough for that tender shortbread texture that just melts
- Unsalted butter: Keep it ice cold, this is what creates those flaky layers that make a tart shell sing
- Egg yolk: Adds richness and helps the dough come together without making it tough
- Whole milk: The creamy base that carries all that cardamom flavor through the custard
- Green cardamom pods: Lightly crushing these releases those aromatic oils that make this custard so special
- Egg yolks: Four yolks give you that luxurious silky texture that sets perfectly
- Cornstarch: The gentle thickener that transforms warm milk into velvet smooth custard
- Vanilla extract: Works quietly alongside cardamom without competing for attention
- Seasonal fruit: Whatever looks most vibrant and inviting at your market
Instructions
- Build your foundation:
- Pulse the flour, powdered sugar, and salt until theyre old friends, then add that cold butter and keep pulsing until you see coarse crumbs that look like they would crumble beautifully between your fingers.
- Bring it together:
- Add the egg yolk and ice water, pulsing just until the dough starts clumping, then turn it out and form it into a disk, wrap it up, and let it rest in the refrigerator for at least 30 minutes.
- Shape your shell:
- Roll out the dough on a floured surface and line your tart pan, trimming any excess and pricking the base all over with a fork, then give it another 15 minutes in the refrigerator.
- Blind bake:
- Line the shell with parchment and baking weights, bake at 350°F for 15 minutes, remove the weights, and bake another 10 minutes until its lightly golden and smells like buttery heaven.
- Infuse the milk:
- Heat the milk with crushed cardamom pods until steaming but not boiling, then cover and let it steep for 15 minutes while those spices work their magic.
- Build the base:
- Whisk together the egg yolks, sugar, cornstarch, vanilla, and salt until smooth, then gradually whisk in that fragrant warm milk until everything is incorporated.
- Make the magic:
- Cook the mixture over medium heat, whisking constantly until it thickens and bubbles for 2 to 3 minutes, then pour it into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Bring it together:
- Spread the cooled custard into your tart shell and arrange your fruit however makes your heart happy, then gently heat some apricot jam with water and brush it over the fruit for that professional glossy finish.
Save to Pinterest My friend Sarah, who claims she doesnt like custard, took one bite of this and literally closed her eyes. There is something about the combination of that spiced creamy filling with the fresh bright fruit that makes people forget they ever had reservations about dessert.
Make It Your Own
Sometimes I add a tablespoon of ground almonds to the tart dough, which gives the shell this subtle nutty fragrance that pairs beautifully with the cardamom. During autumn, poached pears and a dusting of cinnamon turn this into something entirely different but equally wonderful.
Serving Suggestions
This tart needs about an hour in the refrigerator after assembly to let everything settle, making it the perfect make ahead dessert for dinner parties. A glass of chilled Moscato or slightly sweet Riesling brings out the floral notes in the cardamom in the most lovely way.
Storage And Timing
The tart shell can be baked a day ahead and stored at room temperature, while the custard keeps beautifully in the refrigerator for up to three days. Once assembled, this tart is best enjoyed within 24 hours because the pastry will start to soften, though I have eaten it for breakfast the next day without any complaints whatsoever.
- Always let the custard cool completely before spreading it into the shell
- Arrange your fruit just before serving to keep everything looking fresh and vibrant
- If you are traveling with this tart, transport the components separately and assemble on site
Save to Pinterest There is something deeply satisfying about serving a dessert that looks this impressive but comes together with such straightforward techniques. This tart has become my go to for moments when I want to make people feel special without spending three days in the kitchen.
Common Recipe Questions
- → Can I make the tart shell ahead of time?
Yes, the fully baked tart shell can be made 1-2 days in advance. Store it in an airtight container at room temperature. The custard can also be prepared a day ahead and kept refrigerated, covered directly with plastic wrap to prevent a skin from forming.
- → What fruits work best for the topping?
Berries, sliced kiwi, mango segments, and fresh figs create a beautiful combination. Stone fruits like peaches or plums work wonderfully in summer. Citrus segments offer a bright contrast in winter months. Choose fruits that are ripe but still firm enough to hold their shape when arranged.
- → How do I know when the custard is thickened enough?
The custard is ready when it coats the back of a spoon and you can run a finger through it leaving a clean line. It should bubble gently for about 30 seconds while whisking constantly. Avoid boiling vigorously as this can cause curdling.
- → Can I substitute the cardamom with other spices?
While cardamom provides the signature flavor, you could try cinnamon or a combination of cinnamon and nutmeg. Saffron creates an exotic variation. Keep in mind that these substitutions will change the character of the dessert significantly.
- → How long does the assembled tart keep?
The tart is best served within 4-6 hours of assembling to maintain the crispness of the pastry shell. The moisture from the fruit and custard will gradually soften the shell over time. If you need to prepare it further in advance, store the components separately and assemble just before serving.
- → What can I use instead of baking weights?
Dried beans, rice, or pie weights work equally well for blind baking the shell. You can also use a smaller tart pan placed inside the larger one to weigh down the dough during baking.