Walnut praline custard tart

What’s not to love here – smooth, beautiful Vanilla bean custard, crumbly buttery pastry and a generous smattering of walnut praline. This is one custard tart you’ll be making again and again.



  1. 45g butter, softened
  2. 30g caster sugar
  3. 1 small egg, lightly beaten
  4. 90g plain flour
  5. 20g self-raising flour
  6. egg white for brushing
  1. 2 large eggs
  2. 2 tsp Queen Organic Vanilla Bean Paste
  3. 2 tbsp caster sugar
  4. 350ml milk
  5. Icing sugar, to seve
Walnut Praline
  1. 150g caster sugar
  2. 100g walnuts, roughly chopped


  1. Step 1

    First, prepare the praline. Line a baking tray with baking paper and set aside. Place caster sugar and 1-2 teaspoons of water in a small, heavy-bottomed saucepan, mix to combine. Heat gently and swirl the saucepan to assist melting of the sugar - do not mix the sugar once heating starts. Once mixture begins to turn a golden brown colour (2-3 minutes), add pecans, swirl to coat then remove from heat. Tip mixture onto baking trays and allow to set. One set, break into shards and store in an airtight container.

  2. Step 2

    Pre-heat oven to 180C. In a small bowl, beat the butter until creamy then add the sugar and beat until just combined. Add the egg and beat well. Using a wooden spoon, stir in 2/3 of the flour and then use your hands to work in the rest of the flours.

  3. Step 3

    Turn the dough onto a lightly-floured surface and knead lightly until smooth. Pat it out into a disc shape, wrap in plastic wrap and refrigerate for at least 30 minutes.

  4. Step 4

    Roll the pastry out to about 5mm and brush the base and sides of a greased 20cm loose-based flan tin with lightly beaten egg white. Line the tin with the pastry and trim off any excess.

  5. Step 5

    Beat the eggs, vanilla bean paste and sugar together in a small bowl. In a small saucepan, heat the milk until luke warm then, stirring, gradually add it to the egg mixture. Place the pastry-lined tin on an oven tray and while stirring the custard mixture, pour it into the tin.

  6. Step 6

    Bake for 40-45 minutes and allow to cool completely the finish with shards of praline. Note that the custard will firm as it cools.