Go Back
Print Pin

Berry Custard Tart

A simple yet delicious Custard Tart topped with Seasonal British Berries
Course Dessert
Keyword Baking, berries, custard, pastry, Patisserie
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Author sweeterbytheseason

Equipment

  • 20cm Tart Ring

Ingredients

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

To Decorate:

  • 400 g Various berries and summer fruits

Instructions

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!