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Fruit Custard Tart Recipe

Fruit Custard Tart Recipe
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★★★★★

4.8 from 10 reviews

Indulge in the delightful combination of a buttery shortcrust pastry filled with a velvety custard and topped with a medley of fresh berries in this Fruit Custard Tart recipe.

Ingredients

Scale

Shortcrust Pastry:

  • 100 g unsalted butter, softened
  • 40 g icing sugar (powdered sugar)
  • 1 large egg, room temperature
  • 225 g plain flour (all-purpose flour)

Filling:

  • 3 ½ cups whole milk
  • 57 g butter
  • 3 teaspoons vanilla extract
  • 100 g granulated white sugar
  • ½ cup cornflour (cornstarch)
  • 2 large eggs
  • 3 egg yolks, from large eggs
  • 3 cups berries (strawberries, raspberries, blueberries)

Instructions

  1. FOR THE SHORTCRUST PASTRY: In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes).
  2. Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
  3. Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
  4. Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
  5. Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removable base.
  6. Press the dough down into the corners all the way round with your fingertips, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight.
  7. BAKE THE TART SHELL: Preheat the oven to 180C (160C fan) / 350F.
  8. Trim the overhang off the pastry with a sharp knife laid flat along the top of the tart tin and prick the base of the pastry shell all over with a fork.
  9. Lay a sheet of baking paper into the shell and fill with rice (or pie weights), nudging them into the corners.
  10. Transfer to the preheated oven and bake for 20 minutes then remove the baking paper and rice and bake a further 15 minutes. If the edges are browning too much, cover them with foil. It’s done when the base is starting to color and the edges look a pale golden brown.
  11. FOR THE FILLING: Pour the milk into a heavy-based saucepan, and add the butter, sugar, and vanilla, then heat over medium heat until steaming, stirring regularly.
  12. While the milk mixture is heating, whisk together the cornflour, egg, and egg yolks until combined.
  13. Once the milk mixture is steaming, drizzle it slowly into the eggs while whisking constantly. Don’t pour it too quickly or the heat will scramble the eggs.
  14. Return the entire mix to the saucepan. Heat over low-medium heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes, so it’s important to keep stirring so you don’t get lumpy custard.
  15. The custard is thick enough when it doesn’t settle back into itself in the saucepan when you lift the spoon and let it drop off.
  16. Remove from the heat and allow to cool for a couple of minutes before pouring into your tart shell. Level out the top with an offset spatula or knife.
  17. Place in the fridge and allow it to set for at least 3 hours before topping and serving.

Notes

  • Ensure the custard is fully set before adding the berries on top.
  • Experiment with different fruit combinations for a unique twist.

Nutrition

Keywords: Fruit Custard Tart, Custard Tart Recipe, Berry Tart, Shortcrust Pastry

Find it online: https://kitchenbyrita.com/fruit-custard-tart-recipe/