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Custard tart with blackberries and raspberries

17/11/2023

I can offer you the recipe for a delightful custard tart with blackberries and raspberries that will brighten your senses with the sweetness of the berries and the creaminess of the custard. Here’s how to prepare it:

Ingredients

For the shortcrust pastry:

  • 300g of all-purpose flour
  • 150g of cold butter, cut into pieces
  • 130g of powdered sugar
  • 1 large egg
  • 1 yolk
  • Zest of 1 lemon (organic if possible)
  • A pinch of salt

For the custard:

  • 500 ml of whole milk
  • 150g of sugar
  • 6 egg yolks
  • 40g of all-purpose flour
  • 1 vanilla bean or 1 teaspoon of vanilla extract

For the garnish:

  • 150g of blackberries
  • 150g of raspberries
  • Powdered sugar (optional)

Preparation

Shortcrust pastry:

  1. In a bowl, combine the flour with the powdered sugar and a pinch of salt.
  2. Add the cold butter in pieces and work the mixture with your fingertips until you get a sandy texture.
  3. Add the egg, yolk, and lemon zest, and knead until you achieve a homogeneous dough.
  4. Wrap the dough ball in plastic wrap and let it rest in the fridge for at least 30 minutes.

Custard:

  1. In a small pot, heat the milk with the slit vanilla bean to release the seeds, or with vanilla extract.
  2. In a bowl, whisk the yolks with the sugar until you get a frothy mixture. Add the flour and mix well.
  3. Remove the vanilla bean from the milk and slowly pour the hot milk into the yolk mixture, constantly stirring.
  4. Put the mixture back into the pot and cook over medium-low heat, stirring continuously, until the cream thickens.
  5. Pour the cream into a bowl and cover it with plastic wrap touching the surface to prevent a skin from forming. Let it cool.

Assembling the tart:

  1. Preheat the oven to 180°C.
  2. Roll out the shortcrust pastry into an even layer and place it on a previously buttered and floured tart pan.
  3. Prick the base with a fork and blind bake (with baking weights or dried beans on parchment paper) for about 15 minutes.
  4. Remove the weights and parchment paper and bake for another 5-10 minutes or until golden.
  5. Let the shortcrust base cool, then fill it with custard.
  6. Arrange the fresh berries on top, alternating blackberries and raspberries.
  7. Dust with powdered sugar before serving if desired.

The custard tart with blackberries and raspberries is an explosion of colors and flavors. The blackberries and raspberries, with their sweet tartness, beautifully contrast the velvety sweetness of the custard, all hosted on a crunchy shortcrust base. A triumph of taste and sophistication for the palate.

Custard tart with blackberries and raspberries