Blackberry custard tarts

Blackberry custard tarts

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

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

More effort

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: per tart

  • kcal672
  • fat45g
  • saturates20g
  • carbs56g
  • sugars20g
  • fibre3g
  • protein9g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack sweet shortcrust pastry
  • little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • good grating nutmeg
  • ¼-½ tsp ground cinnamon

For the filling

  • 3 medium egg
  • 100g caster sugar
  • 200ml double cream
  • 200ml whole milk
  • 1½ tsp vanilla extract
  • 100g blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

suzlovescake's picture
4

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…