Name: Blackberry custard tarts
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 6
Cuisine: British
Ingredients: 500g pack sweet shortcrust pastry; little flour for dusting; good grating nutmeg; ¼-½ tsp ground cinnamon; 3 medium eggs; 100g caster sugar; 200ml double cream; 200ml whole milk; 1 ½ tsp vanilla extract; 100g blackberry

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Blackberry custard tarts

Blackberry custard tarts

Sarah Cook

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Makes 6

More effort

Prep: 30 mins

Cook: 50 mins - 1 hr

Plus chilling

A star rating of 4.5 out of 5.2 ratingsRate

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How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries

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Ingredients

Nutrition

Units:

MetricUS

500g pack sweet shortcrust pastry
little flour

for dusting
good grating nutmeg
¼-½ tsp ground cinnamon

For the filling

3 medium eggs
100g caster sugar
200ml double cream
200ml whole milk
1 ½ tsp vanilla extract
100g blackberry

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Nutrition: per tart

kcal672
fat45g
saturates20g
carbs56g
sugars20g
fibre3g
protein9g
salt1g

low

Method

step 1

Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
step 2

Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
step 3

Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They’ll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.

Recipe from Good Food magazine, October 2012

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A star rating of 4.5 out of 5.2 ratings

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