During summertime I love making tarts using lots of seasonal fresh fruit.. and there is certainly plenty of it!
Let me give you a good satisfying tart, a custard tart with raspberries.
You can make this with any berries you like: raspberries, blackberries, blueberries.. they will all go very well.
I have been enjoying plenty of sunshine at my local beach and lots of swimming. I need to top up with vitamin D! Hope you are enjoying your summer too.
I was recently nominated for the Liebster Blog Award by my blogging friend Melb Travel who travels all over the world. What and exciting life indeed! I love looking at her fab pictures. Check out her blog. Thank you Mel 🙂
- Prep Time : 35 minutes
- Cook Time : 40 minutes
- For the pastry:
- egg - 1
- egg yolk - 1
- butter - 120 g - 1/2 cup
- flour - 300 g - 3 cups
- sugar - 90 g - 3/8 cup
- vanilla essence - 1 tsp
- For the filling:
- egg yolks - 4
- milk - 500 ml - 17 fluid oz
- flour - 90 g - 7/8 cup
- fresh cream - 200 ml - 7 fluid oz
- lemon zest - of 2 organic or unwaxed lemons
- raspberries (or blueberries) - 300 g - 2 +3/8 cup
- brown sugar - 2 tbsp
- jam (blueberries, plums or any berry jam would be good) - 2 tbsp
Let's make the pastry:
Put the flour, the butter, the vanilla essence, the whole egg and the egg yolk with the sugar on your work top and working quickly with your hands incorporate the ingredients and form a ball. You can do the same using a mixer. Then put in the fridge for 30 minutes wrapped in cling film.
Using a rolling pin roll the dough 1/2 cm or 0.2 inch thick and put it in a greased round mould measuring approx 28 cm or 11 inch diameter and bake it in the oven at 180C or 350F for 15 minutes.
With a potato peeler zest the lemons (make sure you don't peel any white bits of the lemon as it is bitter). Put the milk, the cream and the lemon zest in a saucepan and heat it up over a source of heat making sure it never comes to the boil then switch off the heat. In the meantime whip the eggs with the sugar then add the sifted flour mixing well.
Remove the lemon zest, add the milk little by little into the bowl with the eggs and continue stirring. Pour the mixture back to the saucepan and cook over a gentle heat whilst stirring all the time to avoid the formation of lumps. Cook for about 10 minutes until the mixture has thickened.
Remove the tart from the oven then brush the base with the jam and arrange some of the berries on top.
Pour the warm cream over the fruit, level it well and arrange on top the remaining fruit.
Sprinkle with brown sugar and bake at 180C or 350F for 40 minutes. You can decorate it with some powdered sugar.
If you like custard cake check out my custard raspberry cake too.