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Blackberry custard tarts

Blackberry custard tarts

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(2 ratings)

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

Moderately easy

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
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Ingredients

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

    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

    Blackberry

    blak-bear-ee

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

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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.

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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.

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