Mr A and I had a bit of a brainstorming session the other day. I made a quiche lorraine in the week-end (and I will give you the recipe one day, I promise) and I had some leftover pastry that needed to be used. What to do with it? I thought about making a custard tart, and Mr A suggested the berries, and here is what we came up with.
The recipe has 3 main steps, and step 1 can be made the day before, to save a bit of time.
Mixed Berries and Custard Tart
Step 1: The Pastry
(can be kept in the fridge for 2-3 days)
- 400g plain flour
- 200g butter, at room temperature
- 2 egg yolks
- pinch of salt
- 125ml (1/2 cup) water
Preheat your oven at 180 degrees C. Dice the butter and put into a large bowl. Add the flour and the salt and mix it together using your fingers and the palm of your hands. Transfer onto a clean bench. Add the egg yolks and knead the dough a little (it doesn’t have to be homogenous at this stage). Add roughly half of the water and knead a little more, then add the rest of the water. Knead the dough until it is smooth, homogenous and slightly elastic. Cover with cling-wrap and let it rest for at least 30 minutes.
Roll the pastry until it is about 1cm thick and place onto a tart dish. Blind bake for 10 minutes.
Step 2: The Mixed Berries
- 300g frozen mixed berries (or 250g frozen and 50g fresh)
- 2 tablespoons sugar
Place 250g of frozen berries and the sugar in a saucepan. Cook on medium heat for 10/15 minutes or until the liquid thickens thickens. Set aside to cool for 10 minutes and pour into the tart dish.
Step 3: The Custard
- 1/2 litre milk (2 cups)
- 1 whole egg + 2 egg yolks
- 100g sugar
- 40g flour
- 30g butter
- 1/2 vanilla pod (or 1 teaspoon vanilla essence)
In a saucepan, whisk the egg, the egg yolks and the sugar until it becomes slightly foamy. Add the flour, sifting it as you go and mix well to prevent lumps from forming.
In another saucepan, boil the milk with the vanilla. Pour the boiling milk into the egg/sugar mix, whisking as you go (if you used a vanilla pod, take it off before you do that). Put the saucepan on low heat and stir until it thickens (if it starts to get lumpy just whisk it for 20 seconds until all the lumps are gone). Remove from the stove at the first bubble, add the butter and stir it in then pour on top of the berries straight away.
I put mine in the oven at 200 degrees C for 10 minute to get it to brown up a little but this is optional. If you choose not to bake it, make sure your pastry is properly cooked when you blind bake it (end of step 1).
Leave it to cool then put the rest of the berries on top and enjoy!