Recipe – raspberry and blueberry tart

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This pie didn’t turn out quite the way I planned. The flavors were great, but, well, the custard turned out more like sauce than custard.. 😉 We can’t always succeed, now can we? (scroll to the bottom of this post to see how beautiful it looked once cut into 😉 )

I’ve made vanilla custard only a couple of times before and I find it so difficult to get it to just the right thickness. It turned out a little like scrambled eggs the other times so I guess maybe this was an improvement? 😉 But it always tastes great regardless! I got the advice on Facebook to heat it to 82°C, I’ll have to try that next time! And speaking of Facebook; I started a Facebook page recently so if you haven’t liked it yet, just click here.. hehee..

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Here’s the recipe!

Pie crust:

  • 120 g butter
  • 60 g sugar
  • 180 g plain flour
  • 20 g egg yolk
  • 50 g white chocolate

1.. Preheat the oven to 180°C/355 F.

2.. Put all of the ingredients except for the chocolate in a food processor and mix until the ingredients are fully combined (15-20 seconds)

3.. Pour the crumbs into a springform pan (approximately 15 cm across) and press them into the pan. There will be some dough left over (here’s an idea for what to do with the leftovers). Put in the freezer for 10 minutes.

4.. Bake blind in the center of the oven for 20 minutes (here is a great description for how to do it!), remove the rice and parchment paper, and bake for another 15 minutes or until the crust has a light golden color.

5.. Leave the crust to cool in the pan.

6.. Once the crust has cooled; melt the chocolate and brush the bottom and sides of the crust with the chocolate. Let cool in the fridge.

Vanilla custard:

  • 90 g sugar
  • 90 g egg yolk
  • 40 g cornstarch
  • 1 vanilla pod
  • 375 g milk
  • 25 g softened butter

1.. In a bowl, mix together sugar, egg yolk and cornstarch.

2.. Cut the vanilla pod in half lengthwise, scrape out the seeds and put them together with the pod and milk in a saucepan. Bring to a boil and remove from heat.

3.. Remove the pod and then pour the hot milk into egg mixture while stirring (NOT the other way, then the eggs are more likely to scramble!).

4.. Pour the mixture back into the saucepan and heat on medium-low heat until it thickens.

5.. Pour the custard into a clean bowl and add in the butter.

6.. Cover in clingfilm and let cool in the fridge.

Assembly:

1.. Carefully remove the crust from the pan.

2.. Pour the cooled vanilla custard into the pie crust and smooth out the top.

3.. Add lots of fresh berries (I used raspberries and blueberries) on top and dust with powdered sugar.

4.. Enjoy!

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And as promised, the most beautiful picture of all.. 😉 hope you’ve had a lovely week, and thanks for reading!

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2 thoughts on “Recipe – raspberry and blueberry tart

  1. That looks beautiful! If you want your custard to set to cutting consistency, you cd add a tbsp of gelatine (bloomed and readied) to the finished custard. Your sugared berries look tempting!

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