Spruce-tip custard tart

Spruce-Tip Custard Tart

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Spruce tips are the new growth of a spruce tree in the early spring. you can spot them by the bright green appearance on the tips of branches amongst the old growth of the tree. These tips are tender and not hardley bitter at all. Light lemon flavor in taste with some pine flavors as well. These tips are almost so tender and flavorful you can eat them straight from the tree. I wanted to make something that you could introduce friends to wild foods without it being to....weird, and this hit the spot! I used two drops of blue foods coloring to turn it a light green in color for appeal. Enjoy!
Course Dessert
Servings 0

Ingredients

For The Crust

  • 300 g All-purpose flour
  • 50 g Almond flour
  • 150 g Powdered Sugar
  • 180 g Salted Butter
  • 70 g Egg
  • 1 Pinch of Kosher Salt

For The Filling

  • 2 Cups Whole Milk
  • 1 Cup Spruce Tips
  • 3 Egg Yolks
  • 1/4 Cup Sprucetip Sugar
  • 1 Orange Juice & Zest
  • 1 tbsp Vanilla Extract or Mugolio
  • 1 Pinch of Kosher Salt

Instructions

For The Crust

  • Cream butter and sugar.
  • Add egg and mix untill smooth.
  • Add salt and both types of flour and mix using the paddle attachment on your mixer.
  • Remover once dough becomes uniform.
  • Refrigerate for one hour.
  • Kneed for 2-3 minutes before rolling out and putting to your tart pan.
  • freeze tart shells

For The Filling

  • Heat milk, Sprucetips, and juice from one orange to a simmer.
  • Blend with a stick blender.
  • Let steep for one hour.
  • Strain through a mesh strainer.
  • Whisk eggs and sugar together.
  • Whisk eggs slowly into milk so you don’t curdle eggs.
  • Whisk in orange zest.
  • Pour into tart shells.
  • Bake covered with foil in the oven at 300 degrees for 20 minutes.
  • Uncover and bake for 8 more minutes.
  • Chill for 2 hours.
  • Garnish with nutmeg and fresh orange zest.

Notes

I added two drops of organic blue food coloring to give it a slight green color.