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Chervil and egg custard tart with tomato and capsicum salsa
Chervil and egg custard tart with tomato and capsicum salsa
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Prep Time:
85 minutes
Cook Time:
50 minutes
Total Time:
135 minutes
Chervil, a cousin of parsley, brings a hint of anise to this delicious summer tart.
Ingredients:
  • 185ml cream
  • 62.50 ml roughly chopped chervil sprigs (see note)
  • 3 eggs
  • 1 egg yolk
  • 200g plain flour
  • 125g chilled unsalted butter, chopped
  • 1 small red capsicum, finely chopped
  • 62.50 ml semi-dried tomatoes, thinly sliced
  • 18.20 gm olive oil
  • 2 tsp red wine vinegar
  • 40.00 ml salted capers (see note), rinsed, drained
Instructions:
  • In a food processor, blend flour and butter until mixture resembles fine breadcrumbs. Add egg, 1 tablespoon chilled water, and 1/2 teaspoon sea salt. Process until a smooth ball forms. Shape pastry into a disc, wrap in plastic, and chill for 20 minutes. Roll out the pastry on a lightly-floured surface to 2-3mm thickness. Line a 12cm x 35cm rectangular loose-bottomed tart pan with the pastry. Prick the base with a fork and refrigerate for 20 minutes.
  • Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove paper and weights/rice. Bake for an additional 5-8 minutes until pastry is golden and base is dry.
  • Lower oven temperature to 170°C. Sprinkle chervil over tart base. In a bowl, whisk eggs and extra yolk, then mix in cream and season generously with salt and pepper. Pour egg mixture over chervil and bake for 20-25 minutes until custard sets. Allow to cool to room temperature in the pan.
  • Combine all salsa ingredients in a bowl. Spoon salsa over the tart before slicing and serving.

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