White Chocolate Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet for easy cleanup.

2. 2

   In a medium saucepan, combine the milk, melted butter, and salt. Heat over medium heat, stirring occasionally, until the milk is hot but not boiling.

   Tip: Avoid boiling the milk.

3. 3

   In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.

   Tip: Whisk until the eggs are pale and thickened.

4. 4

   Gradually pour the hot milk mixture into the sugar mixture, whisking constantly.

   Tip: Be careful not to scramble the eggs.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: This should take about 5 minutes.

6. 6

   Remove the saucepan from the heat and stir in the melted white chocolate until fully incorporated.

   Tip: Let the mixture cool slightly before pouring into the tart shell.

7. 7

   In a separate bowl, whisk together the flour and confectioner's sugar.

   Tip: Sift the mixture to remove any lumps.

8. 8

   Add the flour mixture to the cooled custard mixture and stir until just combined.

   Tip: Avoid overmixing.

9. 9

   Pour the custard mixture into a pre-baked tart shell and smooth the top.

   Tip: Use an offset spatula or the back of a spoon to create a smooth top.

10. 10

    Refrigerate the tart for at least 2 hours or until set.

    Tip: Let the tart come to room temperature before serving.

11. 11

    Just before serving, dust the top of the tart with confectioner's sugar.

    Tip: This adds a nice textural element to the tart.