Custard tart

Photo Mark Moriarty

Stout and Roasted Barley Caramel Custard Tart

Try this dessert recipe for stout and roasted barley caramel custard tart, a celebration of Irish ingredients with a modern twist by chef Mark Moriarty of two-Michelin-starred The Greenhouse, Dublin.

16 March, 2021
Average: 4.3 (4 votes)

serves for

8

ingredients

Pastry:
All Purpose Flour
450g
Butter
220g, soft
Icing Sugar
150g
Eggs
2
Kosher Salt
a pinch
Custard:
Cream
1 L
Caster Sugar
200g
Egg Yolks
12
Icing Sugar
50g
Guinness
1 L, reduced to 100 ml
Balsamic Vinegar
2 tbsp, aged
Irish whiskey
2 tbsp

Preparation

Step 01

Mix the flour, sugar and salt together in a mixer.

Step 02

Add the soft butter and mix to a crumb, bind with the eggs and rest overnight in fridge.

Step 03

Step 03

Roll the pastry thinly and line a tart case. Blind bake at 160c for 25-30 mins until golden brown.

Step 04

Step 04

Roast the barley in an oven until dark in colour. Warm the cream over low heat and add the roasted barley, season with the reduced Guinness and allow to infuse for 1 hour.

Step 05

Step 05

Heat the sugar until a dark caramel is formed, strain the barley and Guinness cream into this and bring to the boil, pass through a sieve.

Step 06

Step 06

Mix the egg yolks and icing sugar, blend this into the warm caramel cream, season with balsamic, salt and whiskey. Remove any air bubbles. 

Step 07

Step 07

Pour into prebaked case and cook at 100c for 40mins until just set, allow to cool to room temperature before cutting.