Some things in life are better left simple and untouched. This Berry Custard Tart is no exception. I’ve purposely left this as simple as possible, so that you can enjoy the beautifully buttery pastry, sweet custard and tangy berries in its best form. It may take a bit of time to prepare the pastry, but all it requires is patience, as the key to making pastry is making sure you chill and rest the dough properly. Once you’ve mastered this, you will be all set!
This time of year, there is such an abundance of berries grown in the UK, and I really recommend you to use what there is to offer! The beauty of this tart is that you can change the fruit on the tart depending on the season what is growing at the time! have a look at you local markets or supermarket to see what is seasonal at the time!
SO WHAT DO I NEED TO GET?
Berries (Strawberries, Raspberries, Blueberries, Cherries, Blackberries)
TOP TIPS AND TRICKS WHEN MAKING PASTRY
- Make sure when adding in the flour, don’t over mix. Only mix just until the flour has been incorporated and a dough starts to form. If you mix too much, the gluten in the flour will be overworked and it will produce a dry and tough pastry.
- When chilling the dough, I recommend you to roll it out relatively thinly before the dough has chilled. This will make it easier to roll out as you’ve already started.
- To reduce the amount of flour you are using, roll in between clingfilm or baking paper so that you can roll it nice and thin and it won’t stick to the rolling pin or table.
- Chill! Chill! Chill! The longer the dough rests, the less likely it is to shrink whilst baking. It helps relax the dough, so that the gluten doesn’t tighten whilst baking resulting in shrinkage.
- When baking the pastry, make sure to not take out the baking beans too early as it may make the pastry sides collapse.
Berry Custard Tart
- 20cm Tart Ring
For the Pastry:
- 300 g Butter
- 190 g Icing Sugar
- 60 g Ground Almonds
- 500 g Plain Flour
- 4 g Salt
- 2 tsp. Vanilla Extract
- 2 Medium Eggs
For the Custard:
- 170 g Whipping Cream
- 2 Medium eggs
- 170 g Sugar
- 1 tsp. Vanilla
- 18 g Plain Flour
- 70 g Butter
- 400 g Various berries and summer fruits
Let's make the Pastry
- In a bowl using an electric whisk, or a free standing mixer using the paddle attachment, cream the butter, sugar, vanilla and salt until pale and fluffy.
- Once it is pale and fluffy, add the eggs to the bowl and mix until well incorporated.
- Add in the flour and almonds and mix until just combined and a dough is starting to form. Form into a flat square dough and cover with cling film. Chill until firm.
- Preheat the oven to 180 degrees celsius (Fan). Using a rolling pin, rough the chilled dough on a lightly floured surface to a thickness of 2-3mm.
- Carefully lift the dough onto the tart tin, slowly pressing it into the corners of the tin. This can be a little tricky, but if you have floured hands, and it it cool, you will be fine! Trim any excess dough from the tin using a knife and chill again for 30mins or so.
- Line the pastry with baking paper or cling film and fill with uncooked rice or baking beans. Place in the oven for 15-20 minutes until starting to go golden brown. Then remove the baking beans and paper and continue to cook until golden brown and has dried out.
Now for the Custard
- Place the cream and vanilla into a small pan and bring to a simmer.
- In a separate bowl, whisk together the sugar, eggs and flour until well incorporated and aerated.
- Once the cream is simmering, slowly add into the egg mixture, making sure to continue mixing. Pour back into the pan and place on a medium heat and bring to the boil.
- When it has been boiling for 1 minute, remove from the heat and leave to cool in a bowl.
- Once it has cooled slightly, add in the butter and whisk until well incorporated. Pour into the cooked pastry case and place into the fridge for 30mins-1hour until completely cool and set.
For the finishing
- Decorate the top of the tart with LOADS of fresh berries!