Sift the plain flour (275g) into a large bowl. I hope you’re enjoying your new hosting job. Stir until a smooth paste is formed. Meanwhile, separate 8 eggs, putting the yolks into a large bowl (you can freeze the egg whites to use another day if you don't need them). Thanks Hannah. When I’m making tarts like this I tend to roll out the pastry one tart at a time, as it’s thin it can be easy to poke a hole in it while you’re transferring it to the tin. The blueberry one doesn’t look as summery! Whisk the egg yolks, vanilla extract and custard together and pour into the pastry case. I’d meant to do it on Sunday night and got sidetracked. They all mean the same thing, a great treat. Add the caster sugar (60g) to the egg yolks and whisk until combined. I’m definitely going to try that one again in future. Lower the temperature to 350 F/180 C/Gas 4 and continue cooking for a further 20 minutes or until the custard is almost set; it should still wobble ever so slightly indicating it is cooked. However, the pastry can be made in advance and frozen until you want to cook it. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. After 15 minutes cooking time, sprinkle with nutmeg. I love how easy and simple these tarts are.. and how you can choose which seasonal fruits to top them with. Constant stirring avoids the formation of lumps. Thank you! Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". The easiest tart you'll ever make. Chill in the fridge for a couple of hours. Remove them from the tins and leave them to cool fully on a wire rack. It makes a great dinner party centrepiece. You seem to be doing a fab job so far xx, Lovely post, with great tarts, photos and tips. Once you've got the component parts cooked, assembly of the tarts is really quick. Be careful not to over knead the pastry as this will make it less tender to eat. This requires a much faster shutter speed but we didn’t really have enough light to speed it up any more. I really enjoyed photographing these tarts so I’m glad you like them. Before I get on with the recipe there’s a little tip I want to share to help making these tarts a little easier. The tart can be served as part of afternoon tea, simply with a cup of tea or coffee and also makes a lovely pudding. Scatter the cherries into the custard. If you have any pimms to hand this tastes delicious mixed in with the custard just before you fill the tart. Pour the warm milk onto the egg mixture, stirring well. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm. Forced rhubarb adds a pop of colour and sweetness to this tart. Mix the egg into the mixture and them bring it together with your hands - if it seems a bit dry knead it a few times until it comes together. Continue to cook, whisking constantly until the custard is thick. Easy . Cust pastry sheet into two pieces and place them on top of each other. It's important that the top of the custard is in full contact with the clingfilm to prevent a skin forming while the custard cools. Gently lift the pastry into the tins and ease it into the edges so that it is in complete contact with the tin. the exact weight depend on the berries you're using. Beautiful! If this all seems like a lot of effort then you can use pre-made tart shells. Trim off the excess pastry at the top of the tin using a sharp knife or rolling your rolling pin across the top. Warm the cream to a gentle simmer over medium heat. It will firm up even more as it cools so be careful not to overcook. Copyright 2020 Bennett coleman and co. ltd.All rights reserved.The Times of India. I was really pleased with how the photos turned out, I may have got a bit carried away when I was taking them! By using The Spruce Eats, you accept our. Get it free when you sign up for our newsletter! Preheat the oven to 170 C / Gas 3. Next time I’ll have to wait for a dry, still day and try heading outside. These look delicious me wow your photographs are stunning x #cookblogshare. | For reprint rights: Times syndication service. If it starts doing this I simply put it between two sheets of clingfilm and roll on top of that. I suspect I’ve actually developed a bit of a summer fruit addiction. Required fields are marked *. Get up to 50% off a luxury towel set! Did this last week and went down a treat! Decant to a jug, then carefully pour the Place the pastry in the fridge while you make the filling. A little vegetable oil to grease the tins, this may seem like a lot, but unless the custard has a strong vanilla flavour it will become lost alongside the pastry and berries. Spoon in the cooled custard and bake for 20-25mins until golden on top. Love the icing sugar shot! Thanks Leila. Wow they look utterly divine, I thought I’d be healthier come summer but I have developed such a sweet tooth, running for 60 minutes a day to make up for it but I want one of these now. Remove pan from heat and stir in vanilla extract. Hi, I'm Charlotte Oates. I’m always in the mood for a fruit tart! We've tried by spicing up the pastry with nutmeg and adding berries, Adding banana to this custard tart gives a classic pudding a new edge, Bake our fabulous meringue tart that boasts the classic combination of rhubarb and custard. Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart is sure to bring some Christmas cheer and will get guests talking! Evenly distribute the custard between the tart shells and top with the summer fruit of your choice. Pour the egg and cream mixture through a sieve into the pastry case. Bake in a moderate oven for 30-35 minutes. Let's work together to keep the conversation civil. Often called an Egg Custard but you will also hear it called a Custard Tart, Custard Pie, or Baked Egg Custard. A delicious, elegant summer dessert. For the filling: Roll pastry on lightly floured board, carefully line a greased 20cm tart plate. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. If you are in a hurry, use ready-made sweet pastry.Often called an Egg Custard but you will also hear it called a Custard Tart, Custard Pie, or Baked Egg Custard. Put the full-fat milk (600ml) into a saucepan and heat very gently until warmed but not quite boiling. This custard tart has a tropical twist with sunny Caribbean flavours. Thanks Cathy. If this all seems like a lot of effort then you can use pre-made tart shells. The cooked tart shells can be stored for a couple of days in an airtight container and similarly the custard will keep in the fridge for a couple of days. Member recipes are not tested in the GoodFood kitchen. Alternatively if you find it’s thickened too much in the fridge and you want to use it later you can warm it through and whisk in a little more milk to thin it out. This custard tart has a tropical twist with sunny Caribbean flavours. And I’d agree with you I think your choice of the main picture fits better! 75g (3oz) butter or an equal mix of butter and lard, cubed, 3 large eggs, plus 2 large egg yolks, lightly beaten, 570 m1 (2 1/2 cups) single or light cream, 1/2 teaspoon whole nutmeg, freshly grated. Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. Thanks for the reminder. Not a problem, as this super easy custard tart recipe with step by step instructions will help you. Cut the butter (125g) into cubes and add to the bowl. I don’t know about you but I tend to find that my pastry has a horrible habit of sticking to the rolling pin. You must keep the custard moving constantly to avoid it burning or going lumpy. Lightly grease the tins with a little vegetable oil. Copyright © 2020 Charlotte's Lively Kitchen. They all … Do you have any suggestions what I am doing wrong? Wrap the pastry in clingfilm and put into the fridge to chill for half an hour. Makes 8 individual tarts (although I'll often make 4 by halving the ingredients for the custard and berries and freezing the remaining pastry to use another day). Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit, The flavour of everyone's favourite boiled sweet in a delicious dessert. Place a saucepan over medium flame and add the custard paste, the sugar and the remaining milk to it. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Your pastry cases look really precise too! Make up a bit of shortcrust pastry and make custart tarts, or pop stewed fruit or jam in bottom of pastry case then top with custard and bake! Did this last week and went down a treat! If you have trouble with the pastry sticking to the rolling pin/board have a quick look at my extra tip above.