The beginning of Summer is in sight, the sunshine has blessed us which means it's time for fresh, fruity, tart recipes that provide those cold, tropical flavours which we all crave. To kickstart we have a classic vanilla custard tart recipe, topped with delicious berries. This recipe is perfect for those who have that sweet spot to fill, without being too heavy.
With a creamy, soft custard filling, combined with the light crunch of shortcrust pastry, and succulent, crisp berry flavours, how could you say no?!
You will need for the pastry:
- 200g plain flour
- 100g butter
- Pinch of salt
- 25g icing sugar
- 1 egg yolk
- 3tbsp water
You will need for the filling:
- 600ml double cream
- 1 vanilla pod
- 3 eggs
- 1 egg yolk
- 75g caster sugar
1) Sieve the flour and salt into a mixing bowl, then add the butter and pinch together with your fingertips until combined.
2) Sieve the icing sugar, then add the egg yolk and water. Mix well together with a spoon, then use your hands to form a ball with the pastry. Wrap the ball in clingfilm and chill in the fridge for 30 minutes.
3) Make the filling, while you wait - pour the cream into a saucepan and add the vanilla pod, bring this to the boil on a medium heat. Remove from the heat as soon as the mixture starts to boil, allow to cool.
4) Remove the pastry from the fridge and roll out onto a floured surface. Place the pastry into a 30cm tart dish and tuck the edges into the grooves. Prick the base of the pastry with a fork, then chill in the fridge for a further 30 minutes.
5) When the filling has cooled, remove the vanilla pod, slice it open and scrape out the seeds into the cream mixture.
6) Remove the pastry from the fridge and blind bake for 20 minutes at 180°C.
7) In a mixing bowl, add the eggs, egg yolk, caster sugar and vanilla mixture, then whisk until combined.
8) Remove the pastry from the oven and pour in the filling. Bake for 40 minutes at 180°C.
9) Top with your favourite berries, and keep refrigerated until eaten to keep it nice and fresh!