Berry Delicious Custard Tart
You can't go past this deliciously healthy, creamy tart for summer! This recipe has been shared with us by Gabrielle Tobin from Kitch’n Thyme. We love that it gives us a healthier dessert option.
Recipe Tester Feedback: "If you prefer less dairy in your life, then this is a good alternative to a traditional custard tart. Swap the fruit, add nutmeg – the possibilities are endless! You could even glaze with warmed apricot jam for a lush fruit tart." - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes + 5-12 hours chilling time
Cooking Time 20 minutes
Cannot be frozen
- Creme patissiere:
- almond milk - 200g
- coconut milk - 200g
- vanilla pod - 1, beans scraped out
- egg yolks - 3
- honey - 100g
- cornflour - 50g
- butter - 25g
- strawberries - 250g, fresh
- blueberries - 250g, fresh (can adjust so that total berry quantity is 500g)
- Shortcrust pastry:
- rapadura sugar - 100g
- lemon - 1/2, peel only
- spelt flour - 150g, wholemeal
- spelt flour - 150g, unbleached
- butter - 150g
- egg - 1
- vanilla - 1/2, essence
- Add the almond milk (200g), coconut milk (200g), scraped vanilla bean (1), egg yolks (3), honey (100g), cornflour (50g) and butter (25g) to the bowl. Program 12 minutes / 90C / Speed 3.
- Pour into a bowl and directly cover the mixture with clingfilm to prevent the forming of a skin. Chill for at least 4 hours, or overnight.
- Add the rapadura sugar (100g) and lemon peel (from 1/2 lemon) into the mixer bowl. Mill Speed 9 / 10 seconds.
- Add the wholemeal spelt flour (150g), unbleached spelt flour (150g) and butter (150g) to the bowl. Process Speed 6 / 10 seconds or until the mixture resembles breadcrumbs.
- Add the egg (1) and vanilla essence (1/2 tsp) to the bowl. Program Closed Lid / Kneading Function / 10-20 seconds or until the dough just comes together.
- On a lightly floured surface, bring the dough together to form a ball. Flatten and wrap the dough in clingfilm, then place in the fridge for 30 minutes to rest.
- Preheat the oven to 180C.
- Roll pastry out to 3mm thick, using a rolling pin on a lightly floured surface. Press into a large round tart shell.
- Place back into the fridge for 30 minutes to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes.
- Remove from the oven, remove the weights (please use caution, as these will be very hot) and cook for a further 6 minutes to allow the base to crisp.
- Remove from the oven and set aside until ready to use.
- Take the creme patisserie out of the fridge. It will be firmly set at this stage, so place it back into the mixer bowl. Process Speed 6 / 20 seconds.
- Pour into the prepared pastry case. If the custard looks too runny to hold up the fruit on top, place the custard filled tart back in the fridge for 30 minutes to 1 hour to set up for the fruit.
- Top decoratively with sliced strawberries and blueberries (500g). Serve.