With the ingredients to hand it wasn't going to be a luxurious, double-cream-and-eggyolk tart of extraordinary velvety depth. It was going to be a more austere animal with a firmer custard given body with whole eggs. I also wasn't going to faff about cooking the custard before pouring it into the pastry. It was going to have to look after itself.
Berry custard tart (makes 6-8 slices)
1 sheet frozen butter shortcrust pastry, thawed
Leftover double cream, made up to 300ml with milk
3 whole eggs
100g caster sugar
Frozen fruits of the forest - however much is left in the packet
Freshly grated nutmeg
Preheat oven to 180C. Line a pie plate with the pastry and blind bake for 15 minutes. Remove the baking beans and bake for another 10 minutes. Allow to cool.
Whisk the eggs and sugar together until light and fluffy, then thoroughly whisk in the milk and cream mixture. Allow to stand for 10 minutes so the air-bubbles rise to the surface, then gently skim off any froth with a spoon. Pour the custard into the cooled pastry shell, sprinkle the berries evenly over the surface and top with grated nutmeg. Bake for about 35 minutes or until golden brown but still wobbly. Cool for at least an hour before eating.
13 comments:
Guess what is taking up"valuable real estate" (love that one) in my freezer? This tart will be on our table right this afternoon - thanks for sharing!
Oooh, I can smell that freshly grated nutmeg right off my computer screen. My freezer real estate is currently taken up with gobs of frozen peppers. Wish there were berries in there for at least part of that.
How easy is that? And it looks delicious!
I love finding delicious ways to use up odds and ends! This custard tart looks delicious!!
very Swiss in concept even if not traditional ingredients. It would have been delicious.
Great impromptu effort, looks delicious!
CdP - I hope you like it!
Rachel - it'd be good even without the berries, but I reckon you could reduce the sugar a little.
Barbara - oh it was!
Amy - thank you! I really hate waste.
Mother - yes, that's how I knew it would work even without pre-cooking the custard.
Leaf - thank you!
What a lovely tart! It's amazing how the top almost gets brulee'd like that!
Amazing tart. I totally love your, no-fuss, let it take care of itself approach to the custard filling - this is absolutely my kind of dessert.
i wasn't expecting such a short and straightforward ingredient list--how fantastic!
Joanne - it doesn't have the flavour of a brulee, but the top does get a good colour.
Sue - I really wasn't in the mood for fussing about!
Grace - straightforward is good! You could use cinnamon instead of nutmeg, of course.
It seemed to have done a superb job of 'looking after itself.' I want a slice!
Your Berry Custard Tart sounds lovely. I usually make a plain one for the holiday. I guess it's more fun to add some berries then. thanks for sharing.
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