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Berry Custard Tarts Recipe

Entertaining

Desserts

Prep Time

20 min + 2 hours macerating
Cook Time

45 min
Course

Dessert
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 6

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ingredient_1=250g Perfection Strawberries, washed, hulled, halved

ingredient_10=2 cups (300g) plain flour [[Brown Sugar Pastry]]

ingredient_11=1/2 cup (100g) brown sugar [[Brown Sugar Pastry]]

ingredient_12=125g butter, chilled, chopped [[Brown Sugar Pastry]]

ingredient_13=2 tbs cold water [[Brown Sugar Pastry]]

ingredient_2=125g Perfection Raspberries

ingredient_3=125g Perfection Blueberries

ingredient_4=1/2 cup (115g) caster sugar

ingredient_5=4 egg yolks [[Custard]]

ingredient_6=3/4 cup (175g) caster sugar [[Custard]]

ingredient_7=2 tsp cornflour [[Custard]]

ingredient_8=1 tbs plain flour [[Custard]]

ingredient_9=600ml full cream milk [[Custard]]

name=Berry Custard Tarts

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250g Perfection Strawberries, washed, hulled, halved
125g Perfection Raspberries
125g Perfection Blueberries
1/2 cup (115g) caster sugar

Custard

4 egg yolks
3/4 cup (175g) caster sugar
2 tsp cornflour
1 tbs plain flour
600ml full cream milk

Brown Sugar Pastry

2 cups (300g) plain flour
1/2 cup (100g) brown sugar
125g butter, chilled, chopped
2 tbs cold water

Featured products

Perfection Berries

Perfection Blueberries

Perfection Raspberries

Perfection Strawberries

Method

For the pastry: Combine the flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Add the water. Process until pastry just comes together, adding a little more water if necessary. Turn onto a lightly floured bench. Knead gently until the base is smooth. Cut pastry in half and press each into a 12cm round. Wrap in greaseproof paper. Refrigerate 15 minutes or until firm enough to roll out.
Roll 1 piece pastry out between two sheets baking paper to about 5mm-thick. Cut 2x18cm rounds from the pastry. Use to line base and side of two pans. Press the unused pastry together, roll out to 18cm round and use to line a third pan. Repeat with the second piece pastry. Refrigerate or freeze until firm pastry is firm.
Place a flat tray into the oven. Preheat the oven and tray to 200°C fan forced. Scrunch six, 18cm rounds of greaseproof or baking paper. Flatten the paper out the place into each pan to cover the pastry. Half fill each pan with baking beans or raw rice. Place onto the hot tray and bake for 15 minutes or until the edges are light golden. Carefully remove the beans and paper. Place the pans back into the oven on the hot tray and bake a further 15 minutes or until golden. Set aside to cool in the pans.
For the custard: Whisk the egg yolks, sugar, vanilla, cornflour and plain flour together in a bowl until pale and creamy. Add the milk slowly, whisking constantly until smooth. Pout the mixture into a saucepan. Cook over medium-low heat, whisking constantly until custard just comes to the boil. Pour into a clean bowl, cover the surface with wrap and refrigerate until cold.
Combine all the berries is a bowl. Sprinkle over the sugar. Cover and refrigerate 2 hours or until a syrup forms.
Loosen the sides of the spring form pans and place the pastry shells onto a serving board or platter. Whisk the custard then spoon into the pastry cases. Spoon over the berries and syrup. Serve.

For the pastry: Combine the flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Add the water. Process until pastry just comes together, adding a little more water if necessary. Turn onto a lightly floured bench. Knead gently until the base is smooth. Cut pastry in half and press each into a 12cm round. Wrap in greaseproof paper. Refrigerate 15 minutes or until firm enough to roll out.
Roll 1 piece pastry out between two sheets baking paper to about 5mm-thick. Cut 2x18cm rounds from the pastry. Use to line base and side of two pans. Press the unused pastry together, roll out to 18cm round and use to line a third pan. Repeat with the second piece pastry. Refrigerate or freeze until firm pastry is firm.
Place a flat tray into the oven. Preheat the oven and tray to 200°C fan forced. Scrunch six, 18cm rounds of greaseproof or baking paper. Flatten the paper out the place into each pan to cover the pastry. Half fill each pan with baking beans or raw rice. Place onto the hot tray and bake for 15 minutes or until the edges are light golden. Carefully remove the beans and paper. Place the pans back into the oven on the hot tray and bake a further 15 minutes or until golden. Set aside to cool in the pans.
For the custard: Whisk the egg yolks, sugar, vanilla, cornflour and plain flour together in a bowl until pale and creamy. Add the milk slowly, whisking constantly until smooth. Pout the mixture into a saucepan. Cook over medium-low heat, whisking constantly until custard just comes to the boil. Pour into a clean bowl, cover the surface with wrap and refrigerate until cold.
Combine all the berries is a bowl. Sprinkle over the sugar. Cover and refrigerate 2 hours or until a syrup forms.
Loosen the sides of the spring form pans and place the pastry shells onto a serving board or platter. Whisk the custard then spoon into the pastry cases. Spoon over the berries and syrup. Serve.

TipYou will need six, 10cm (base), 5cm deep individual springform pans for this recipe.

REVIEWS () TELL US WHAT YOU THINK!

Tina

This recipe needs work in all three components! Recommended oven temp and time overcooked bases. Vanilla amount not included in ingrediant list. Custard didn't set and just spilled out of tart cases. Sugar didn't dissolve in berries and was way too sweet. Please perfect your recipes before publishing as we hate wasting food like this.

Tracey

Each step is easy to make. Note on custard: Vanilla is mentioned in the method but it isn't in the ingredients. I added 1 teaspoon.

Debbie Bassett

They look and taste so yummy .Perfect for entertaining .christmas.or just a treat at home .The recipe is easy to follow and worth trying