Breakfast for dessert: cozy coffee-infused custard in a crumbly oatmeal crust. # 416: Coffee Custard Tart

One of my favorite morning smells is freshly brewed coffee, which is unfortunate since I don’t actually drink coffee. (No caffeine needed considering all the sugar I consume in a day.)

This recipe called for cold brew which had me diving for the internet. I’ve always associated it with trendy coffee shops, higher caffeine levels, and a vague assumption that it is brewed, well, cold. Right on all accounts! It’s made by steeping the grounds in cold water overnight, extracting more caffeine than a quick dunk in hot water.

Did you know there are three ways to decaffeinate coffee? Chemical solvents, liquid carbon dioxide and the Swiss water method (water, heat and time.) The more ya know.

Is there anything a pile of whipped cream can’t solve? The crust didn’t crisp up as much as I was hoping it would (don’t you dare say soggy bottom) but the rich coffee custard and fluffy cream cloud serve as sufficient distractions.

The crust ingredients implied crunchy oatmeal cookie, but in the end the oats soaked up too much of the liquid from the custard and took a turn towards oatmeal. Womp.

Using a springform pan with a liquid batter is always a gamble, but I took out some sheet pan insurance.

Squish.

Nature Valley granola bar, is that you?

A quick jump back in time to the night before, prepping my decaf cold brew like a cool coffee kid.

Similar to a pastry cream in construction, with both espresso powder and cold brew for flavor oomph.

Instead of cooking it on the stove like a pastry cream, the ingredients are mixed together cold and baked in the oven. If I was to make it again, I’d blind bake the crust and just make a coffee pastry cream as the filling.

Insurance paid off, amirite? This is why even though springform pans are amazing, they are not the answer to the universe.

Luckily it still tasted good with half the custard volume! Sigh.

Moody cloud.

Happy munching!

Recipe from Bon Appetit