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Blackberry custard tarts

Blackberry custard tarts

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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: per tart
HighlightNutrientUnit
kcal672
fat45g
saturates20g
carbs56g
sugars20g
fibre3g
protein9g
low insalt1g
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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
  • 1 ½ tsp vanilla extract
  • 100g blackberry

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.

Goes well with

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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