Breakfast

Cà Phê Egg Custard Tart with Calamansi Curd & Crispy Tapioca Tuile

Name: Cà Phê Egg Custard Tart with Calamansi Curd & Crispy Tapioca Tuile
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 80g all-purpose flour; 45g cold butter, cubed; 1 egg yolk; pinch of salt; 3 large egg yolks; 75ml heavy cream; 75ml whole milk; 60ml freshly brewed Vietnamese coffee (dark roast, cooled slightly); 1 vanilla bean, split and scraped; 35g caster sugar; 2 calamansi or lime zest (plus 45ml juice); 25g caster sugar (for curd); 2 egg yolks (for curd); 40g butter (for curd); 8g tapioca starch; 15ml water; 8g caster sugar (for tuile); 2g sea salt

A delicate, baked custard tart perfumed with strong Vietnamese coffee and vanilla, crowned with a tangy calamansi curd and shattered crispy tapioca tuile for textural contrast. The custard is impossibly silken, the coffee notes deep and aromatic, while the citrus brings fresh brilliance to each spoonful.

810calper serving 16gprotein 80gcarbs 64gfat 25min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this