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Marigold Tart

Marigold Tart is a traditional British recipe for a classic tart of marigold petal flavoured custard baked in a sweet shortcrust pastry shell that should be served hot as a dessert. The full recipe is presented here and I hope you enjoy this classic British version of: Marigold Tart.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

8–10

Rating:

Tags : Vegetarian RecipesMilk RecipesBaking RecipesBritish Recipes

I have been editing a whole range of Elizabethan tart recipes lately which have all been either fruit or flowers made into a custard with cream or milk and eggs before being baked in a pastry case. Though modern, this recipe falls very much into that ancient tradition. Here, the custard is flavoured with marigold petals.

Ingredients:

200g sweet shortcrust pastry (ie made with 200g of flour)
300ml single cream
petals from 8 marigolds
3 egg yolks
50g caster sugar
1 egg white, beaten until stiff
petals from 1 marigold, to garnish

Method:

Make the pastry according to the recipe and when ready, roll it out until large enough to cover the base and sides of a 20cm diameter tart tin. Prick the base of the pastry all over with a fork, trim off any excess then line with greaseproof (waxed) paper (typically trimmed to a circle known as cartouche) and fill with beans or baking beads. Transfer to an oven pre-heated to 190° and blind bake for 8 minutes. Remove the pastry shell from the oven, take out the greaseproof paper and baking beans then reduce the oven temperature to 180°C.

For the filling, place the marigold petals in a saucepan along with the cream. Heat gently to scald the cream (when bubbles appear around the edges) then take off the heat, cover with a lid and set aside to infuse for 10 minutes. After this time, beat together the egg yolks and caster sugar in a heat-proof bowl.

Place the cream and marigold petals mix back on the heat and bring back to scalding point. Take off the heat then pour this mixture onto onto the egg mix. Quickly whisk to combine then fold in the beaten egg white. Pour this mixture onto the pastry case then place in the oven and bake for about 20 minutes, or until the pastry is puffy and golden brown and the custard has set.

Allow to cool slightly, scatter over the remaining marigold petals and serve hot.