Scrumptious custard and fruit tart
Tuesday, September 14
This beautiful fruit tart recipe couldn't be easier to make. Beautifully crisp and golden pastry combined with light, creamy custard and glossy fruits on top. But this tart isn't just for summer – do vary the fruit toppings to make your centrepiece more seasonal, as most fruits work beautifully for this recipe.
Tala's Performance Crisper 23cm (9") Tart Tin allows the heat to travel right to the surface of the pastry, making light and crisp tart cases and banishing soggy bottoms forever. This recipe uses a food processor to make short work of the rubbing-in process, but you can certainly do it by hand if you want to.
- Plain flour: 200g (7oz), plus extra for dusting
- Salted butter: 100g (3 1/2oz), cubed
- Golden caster sugar: 3tbsp
- Egg yolk: 1
- Double cream: 200ml
- Milk: 350ml
- Custard powder: 3tbsp (heaped)
- Vanilla paste: 1tsp
- Seedless raspberry or apricot jam
- Food processor (optional)
- Rolling pin
- Tala Performance 23cm (9") Crisper Tart Tin
- Kitchen foil
- Tala Ceramic Baking Beans
- Measuring jug
- Mixing bowl
- Saucepan: medium
- Pastry brush
- Place the flour, butter and sugar in a food processor and pulse until the mixture resembles sand.
- Pour the egg yolk in and pulse again followed by 1–2tbsp of water. The mixture should come together when ready – if this only takes 1tbsp of water, don't add any more.
- Turn out, push into a ball, and allow to rest for a few minutes.
- Sprinkle some flour onto your work surface and roll the pastry into a large circle about 3mm – 5mm (1/8" – 1/4") thick. The circle should be bigger than the diameter of the base of the tin and the height of the walls all the way around
- Use the rolling pin to lift the pastry and carefully lay it down centrally over the tin. Push the pastry into position so that it snuggly lines the tin, and then trim away any excess from the top of the tin walls with a sharp knife.
- Prick the base of the dough all over with a fork and refrigerate for an hour.
- Preheat the oven to 170˚C (338˚F/Gas Mark 3) and line the chilled tart tin with kitchen foil. Next, fill with the ceramic baking beans.
- Bake for 15 minutes, then carefully remove the baking beans and foil before baking again for approximately 10 minutes, until the pastry looks biscuit brown and crisp.
- Remove from the oven when cooked and allow the pastry case to cool in the tin while you make the custard filling. To start, measure the cream and milk into the same measuring jug and stir.
- In a mixing bowl, mix the custard powder with 3tbsp of the milk and cream mixture, and add the vanilla paste.
- Bring the rest of the milk and cream mixture to the boil in a saucepan, then pour directly onto the custard mixture, whisking all the while until thickened and smooth (this just takes couple of minutes).
- Pour into the tart case (still in its tin) and allow to cool completely, transferring to the fridge once at room temperature.
- Prepare the fruit in any style that you like. Arrange the fruit on top of the chilled custard and brush with heated raspberry or apricot jam to make a lovely shiny glaze.
- Store in the fridge until needed, then cut into slices and serve.
For more information, visit Tala's website HERE.