Custard tarts with a fennel-seed twist

Technical bake.

THE RECIPE

Makes 6 Hands-on time 30 min, plus infusing and resting Oven time 50 min Specialist kit 6 x 10cm loose-bottomed fluted tart tins

DON’T WASTE IT

Any excess uncooked pastry can be saved and re-rolled to make jam tarts or turnovers.

Lightly beat the leftover egg whites, then freeze in portions in labelled freezer bags. Use for meringues, mousses or cocktails.

For the pastry

• 250g plain flour, plus extra to dust

• 50g ground almonds

• 100g icing sugar

• 150g unsalted butter, chilled and chopped

• 2g salt

• 2 medium free-range eggs

For the filling

• 60g fennel seeds

• 600g double cream

• 9 medium free-range egg yolks

• 75g caster sugar

1 Begin by making the pastry. Put the flour, ground almonds and icing sugar in a stand mixer with the beater attachment. Mix until well combined, then add the chopped butter [A] with the motor running until the mixture resembles fine breadcrumbs. Add the salt and one of the eggs, then mix at a medium speed just until a dough forms (add a tiny splash of water if you need to). Flour your work surface [B], then tip out the dough and briefly work with your hands until smooth. Form into a rough square, wrap and chill for at least 2 hours (or ideally overnight: see Get-It-Right Tips, over the page).

2 Put the fennel seeds in a large dry frying pan and toast over a medium heat until fragrant and beginning to brown (3-5 minutes). Put a third of the toasted seeds in a saucepan (reserve the rest) and pour in the cream. Bring the cream to the boil, then remove from the heat, cover and leave to infuse for 2 hours (or see Get-It-Right Tips, opposite).

3 Once the pastry has rested, h