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–+ servings
berry custard tart onm serving plate with pink napkin.
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5 from 1 vote

Berry Custard Tart

A delicious almond pastry case holds sweet vanilla custard dotted with fresh summer berries.
Prep Time40 minutes
Cook Time1 hour
chilling and resting45 minutes
Course: afternoon tea, Cake, Dessert
Cuisine: International
Keyword: berries, custard, tart
Servings: 10
Author: Jacqueline Bellefontaine

Equipment

  • 23cm (9in) deep round tart tin
  • Rolling Pin
  • baking parchment
  • baking beans

Ingredients

For the pastry

  • 200 g plain flour (7oz)
  • 50 g ground almonds (2oz)
  • 2 tablespoon icing sugar
  • 125 g butter (4oz) cut into cubes
  • 2–3 tablespoon cold water
  • 1 egg white beaten

for the filling

  • 1 large egg
  • 3 large egg yolks
  • 75 g golden caster sugar (3oz)
  • 150 ml double cream (¼pt)
  • 150 ml full cream milk (¼pt)
  • 1 teaspoon vanilla extract
  • 125 g raspberries (4oz)
  • 125 g blueberries (4oz)
  • icing sugar to dust (optional)

Instructions

  • Place 200g (7oz) flour, 50g (2oz) ground almonds and 2 tablespoon icing sugar in a bowl and stir to combine. Rub in 125g (4oz) butter until the mixture resembles fine bread crumbs. Add enough cold water to bring together to form a dough. Shape into a ball and allow to rest in a cool place for 15 minutes.
  • Flatten the ball of pastry and roll out. Use to line a 23cm (9in) deep round tart tin. Prick the base of the pastry case with a fork and chill for 30 minutes in the refrigerator.
  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes. Remove the parchment and baking beans and bake for another 10 minutes.
  • As soon as the pastry case comes out of the oven brush the inside of the pastry case with a little beaten egg white (see below) to seal the case. Reduce the oven temperature to 160℃ (140℃ fan)/325°F/gas mark 3.
  • In a bowl beat together 1 egg, 3 egg yolks, 75g (3oz) caster sugar and 1 teaspoon vanilla extract. Then whisk in 150g (5oz) cream and 150g (5oz) milk.
  • Pour into the baked pastry case. Add 125g (4oz) raspberries and 125g (4oz) blueberries to the tart and carefully return to the oven. Bake for 35-40 minutes or until the custard is just set.
  • Allow to cool in the tin before transferring to a serving plate. Chill until required. serve dusted with icing sugar if desired.

Notes

Cook's Tips
Brushing the inside of the pastry case with beaten egg will seal the pastry case and help to prevent the custard leaking out.  If you do this as soon as the pastry case comes out of the oven the heat will "cook" the egg white. If you are not quick enough just pop it back in the oven for another minute.