Fennel Seed Custard Tarts with Almond Pastry
These elegant fennel seed custard tarts combine a delicate almond-enriched shortcrust pastry with a silky, aromatic custard infused with toasted fennel. The dish showcases fennel's subtle anise notes balanced against creamy richness, topped with a fragrant fennel powder finish. The contrast between crisp pastry and wobbling custard center creates textural interest that appeals to anyone seeking refined homemade desserts. Perfect for dinner parties, afternoon tea, or special occasions, these tarts demonstrate French pâtisserie technique while remaining approachable for confident home bakers. This version distinguishes itself through the dual fennel application—infusing the cream and dusting the finished tart—intensifying the signature flavor while the ground almonds add depth and slight nuttiness to the pastry shell that sets it apart from traditional all-flour versions.
Ingredients
- 2 cups all-purpose flour, plus extra to dust
- 1 ¾ oz ground almondsfinely ground hazelnuts1:1adds richnessFull guide →
- ½ cups powdered sugar
- ⅛ oz salt
- 11 tbsp unsalted butter, chilled and chopped
- 2 medium free-range eggs
- 2 oz fennel seeds
- 2 ½ cups heavy cream
- 9 medium free-range egg yolks
- ⅓ cups superfine sugar
Instructions
- 1
Combine flour, ground almonds, and powdered sugar in a stand mixer with beater attachment and mix well.
- 2
Add chopped butter with motor running until mixture resembles fine breadcrumbs.
- 3
Add salt and one egg, mixing at medium speed until dough just forms, adding a splash of water if needed.
- 4
Transfer dough to floured work surface, briefly work by hand until smooth, form into rough square, wrap and chill for at least 2 hours or overnight.
- 5
Toast fennel seeds in a large dry frying pan over medium heat until fragrant and beginning to brown.
- 6
Put one third of toasted seeds in a saucepan and pour in cream, bring to boil, remove from heat, cover and infuse for 2 hours.
- 7
Heat oven to 325°F fan, divide chilled pastry into 6 equal portions.
- 8
Roll out each portion to 4-¼" thick and line tart tins, gently pushing into flutes, trim overhang.
- 9
Line with foil or baking paper and fill with baking beans or dry rice, blind-bake for 15 minutes.
- 10
Remove beans and paper, return to oven for 3-5 minutes until golden brown.
- 11
Beat remaining whole egg and brush inside pastry cases, return to oven for 2 minutes, set aside to cool.
- 12
Lower oven to 203°F fan.
- 13
Strain fennel-infused cream into clean pan and measure to 500g, gently bring to boil over low-medium heat.
- 14
Whisk egg yolks and sugar together until smooth and pale.
- 15
When cream boils, remove from heat and pour a little into eggs, stirring with rubber spatula to temper, gradually pour remaining cream while stirring constantly without whisking.
- 16
Transfer custard to large jug, place tart cases on baking tray and carefully fill to top.
- 17
Bake for 20 minutes until set but still with a gentle wobble when shaken, continue baking in 5-minute intervals if still too liquid.
- 18
While tarts bake, grind reserved toasted fennel seeds in small blender or spice grinder to fine powder.
- 19
Once tarts are set, sieve fennel powder over tops to liberally dust.
- 20
Allow tarts to set at room temperature or refrigerate to speed process, then bring to room temperature before serving.
Tips
Chill pastry overnight if possible for easier rolling and less shrinkage during baking. Cold pastry prevents gluten overdevelopment and helps tarts maintain crisp texture.
Temper egg yolks by slowly adding hot cream while stirring constantly to prevent scrambling. Use a rubber spatula, not a whisk, to avoid incorporating air that would create bubbles.
Tarts continue setting as they cool, so they should have a gentle wobble when shaken from oven. Overbaking results in rubbery custard; underbaking leaves liquid centers that won't set properly.
Good to Know
Cover and refrigerate up to 2 days. Custard firms further when chilled. Bring to room temperature before serving for best texture and fennel flavor.
Pastry dough can be made 1 day ahead and chilled overnight. Blind-baked tart cases can be prepared 1 day ahead and stored in airtight container. Fennel-infused cream should be made same day. Assemble and bake custard within a few hours of serving.
Serve at room temperature as a standalone dessert or with lightly whipped cream. Pairs well with dry white wine or dessert wine. Suitable for afternoon tea, formal dinner parties, or elegant brunch.
Common Mistakes
Do not overwork pastry dough to avoid tough, dense tart shells; mix only until dough just comes together.
Do not whisk custard mixture to avoid incorporating air that creates bubbles; use a rubber spatula for gentle stirring.
Do not bake custard above stated temperature to avoid rubbery texture; very low temperature ensures creamy center with gentle wobble.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these tarts ahead and freeze them?
Yes, blind-baked tart cases freeze well for up to 1 month. Thaw at room temperature before filling. However, freeze filled custard tarts only briefly—up to 1 week maximum—as freezing can affect custard texture. Thaw slowly in refrigerator and serve at room temperature.
What if I don't have a stand mixer?
Mix flour, almonds, and icing sugar in a bowl. Rub in chopped butter by hand until breadcrumbs form, then add salt and egg, mixing with a fork until dough comes together. This requires more effort but produces identical results.
How long does the fennel infusion actually need?
The cream infusion requires minimum 2 hours for fennel flavor to develop adequately. Longer infusion up to overnight intensifies flavor but risks bitterness. If short on time, increase fennel seeds slightly or infuse while chilling pastry to save time.