Blackberry custard tarts
How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries
Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 30 mins
Cook 50 - 1 hr
plus chilling
- 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.
- 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.
- 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.
PER TART
672 kcalories, protein 9.0g, carbohydrate 56.0g, fat 45.0 g, saturated fat 20.0g, fibre 3.0g, sugar 20.0g, salt 1.0 g
Recipe from Good Food magazine, October 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2539641/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 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
- 1½ tsp vanilla extract
- 100g blackberries
Buy ingredients
Search Good Food
This rich ice cream is the perfect way to complement your Christmas pudding
1
rating
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
8
ratings
Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 30 mins
Cook 50 - 1 hr
plus chillingIngredients
- 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
- 1½ tsp vanilla extract
- 100g blackberries
PER TART
672 kcalories, protein 9.0g, carbohydrate 56.0g, fat 45.0 g, saturated fat 20.0g, fibre 3.0g, sugar 20.0g, salt 1.0 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
11 October 2012
AllieB rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 November 2012
suzlovescake rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.