Blackberry custard tarts

Blackberry custard tarts

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins - 1 hr Plus chilling

Skill level

Moderately easy

Servings

Makes 6

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

Nutrition and extra info

Nutrition info

Nutrition per tart

kcalories
672
protein
9g
carbs
56g
fat
45g
saturates
20g
fibre
3g
sugar
20g
salt
1g

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

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Method

  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.
  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.
  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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Comments

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suzlovescake's picture
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I used the wrong sized tart tins for this recipe I think as I ended up with a lot of leftover custard mix, but I baked this in little dishes in the oven in a ban marie and it was very tasty!

dishymummy's picture
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I made these from the Good Food magazine last month after picking a glut of blackberries. They were simple to make and didn't last 2 mins! I also made a larger version with one pack of pastry and approx half the mixture - I did fill with lots of blackberries though.

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