Delectable sweet crumbly pastry, creamy custard and juicy berries, this berry custard tart makes a fabulous dessert or a treat with morning coffee/afternoon tea.
Watching the Great British Bake Off on televison I learnt that custard pies were all the rage back in the 1920’s.
Beignet Souffles were also popular too and featured on the programme. I wasn’t around back in the 20’s, but I do remember making beignet souffles at college in the 80’s and watching the show I remember really liking them, so I shall have to share a recipe for them soon. I wonder if I can still find my old recipe.
I do love a custard tart or pie as they are also called. So I have chosen to share a recipe for a Berry Custard Tart as my Bake off Inspired Bake this time.
You will love this tart because it:
- a beautiful light and crumbly almond pastry
- filled with creamy custard
- has colourful juicy berries
- perfect for a weekend/dinner party dessert
The Almond Pastry
I considered doing a classic custard tart but really fancied making something a little more showy. I used one of my favourite pastry recipes where the addition of almonds makes the pastry deliciously short and crumbly, but still is quite easy to handle when rolling out.
Sometimes I add an egg yolk to the pastry but I didn’t want to end up with too many egg whites on this recipe.
If you are new to making shortcrust pastry you might like to check out my How to make shortcrust pastry guide on my other blog Recipes Made Easy.
The custard filling
I wanted a custard that was not too rich but felt a classic set egg custard filling was not quite right for this tart. So instead of using just egg yolks and cream, I added 1 whole egg and 3 yolks and 50/50 milk and cream, which I found worked well.
The custard cracked a little as it cooled but I don’t think this adversely affects the appearance too much especially when sliced and it certainly does not affect the flavour.
I used a combination of raspberries and blueberries for colour. They are also available for longer during the year and still have a good flavour than some berries. Depending on when you make this you could also use just one type of berry or strawberries, blackberries, redcurrants or blackcurrants when available.
Recipes to use up egg whites
Egg whites can be lightly beaten with a little salt or sugar and frozen for up to 2 months or if you need some ideas to use up the egg whites why not try one of these recipes.
- Pistachio raspberry and lemon meringue roll – Recipes Made Easy
- Coconut and Almond Macaroons – Cassa Costello
- Chocolate Brownie Cookies – Crumbs and Corkscrews
- Peach and Bramble Meringue Slice – Farmers girl Kitchen
- Amaretti Biscuits – Charlottes lively Kitchen
How to make berry custard tart step by step
Berry Custard Tart
For the pastry
- 200 g plain flour (7oz)
- 50 g ground almonds (2oz)
- 2 tbsp icing sugar
- 125 g butter (4oz) cut into cubes
- 2–3 tbsp cold water
- 1 egg white beaten
for the filling
- 1 large egg
- 3 large egg yolks
- 75 g golden caster sugar (3oz)
- 150 ml double cream (¼pt)
- 150 ml full cream milk (¼pt)
- 1 tsp vanilla extract
- 125 g raspberries (4oz)
- 125 g blueberries (4oz)
- icing sugar to dust (optional)
- 23cm (9in) deep round tart tin
- Rolling Pin
- baking parchment
- baking beans
- Place 200g (7oz) flour, 50g (2oz) ground almonds and 2 tbsp icing sugar in a bowl and stir to combine. Rub in 125g (4oz) butter until the mixture resembles fine bread crumbs. Add enough cold water to bring together to form a dough. Shape into a ball and allow to rest in a cool place for 15 minutes.
- Flatten the ball of pastry and roll out. Use to line a 23cm (9in) deep round tart tin. Prick the base of the pastry case with a fork and chill for 30 minutes in the refrigerator.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes. Remove the parchment and baking beans and bake for another 10 minutes.
- As soon as the pastry case comes out of the oven brush the inside of the pastry case with a little beaten egg white (see below) to seal the case. Reduce the oven temperature to 160℃ (140℃ fan)/325°F/gas mark 3.
- In a bowl beat together 1 egg, 3 egg yolks, 75g (3oz) caster sugar and 1 tsp vanilla extract. Then whisk in 150g (5oz) cream and 150g (5oz) milk.
- Pour into the baked pastry case. Add 125g (4oz) raspberries and 125g (4oz) blueberries to the tart and carefully return to the oven. Bake for 35-40 minutes or until the custard is just set.
- Allow to cool in the tin before transferring to a serving plate. Chill until required. serve dusted with icing sugar if desired.