Berry and Custard Tarts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
8
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- ⅔ cup butter
- ⅙ cup Almond flour
- ¾ cup powdered sugar
- 1 egg yolk (beaten)
- milk (if needed)
- For the filling
- 1.333 cups milk
- 1 Vanilla bean (seeds only)
- 3 large egg yolks
- ¼ cup superfine caster sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp unsalted butter
- To decorate
- sliced Strawberries
- powdered sugar
- mint
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the ground almonds and icing sugar.
2.
Add the egg yolk and just enough milk to form a soft but firm dough. Wrap in cling film and chill for 1 hour.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 8 tart tins.
4.
Roll out the pastry on a floured surface and line the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until golden and cooked through.
5.
For the filling: heat the milk and vanilla in a pan to a boil. Reduce the heat and simmer for 2 minutes.
6.
Whisk together the egg yolks, sugar and flour until pale and fluffy. Whisk in about 1/3 of the hot milk until blended.
7.
Return to the pan and bring slowly to a boil, stirring constantly, until the custard is thickened and smooth. Reduce the heat and simmer for 2 minutes, stirring. Remove from the heat.
8.
Beat in the butter until melted, then put into a bowl. Cover the surface directly with cling film to stop a skin forming and leave to cool, then chill for 20-30 minutes.
9.
Lightly whisk the mixture and divide between the pastry cases. Top with sliced strawberries. Sift a little icing sugar over the top and decorate with mint.
