appetite magazine
Fruit tart with custard and crumble
 
 
Author:
Serves: 2
Ingredients
  • 1 sheet ready-made puff pastry
  • 600ml full fat milk
  • 1 vanilla pod
  • 3 egg yolks
  • 25g caster sugar
  • 2 tsp cornflour
  • 1 punnet mixed berries
  • 50g flour
  • 50g chilled butter, diced
  • 50g oats
  • 50g brown sugar
  • edible flowers to garnish (optional)
  • fruit coulis to garnish (optional)
Method
  1. Preheat the oven to 160C/Gas 3.
  2. Cut the puff pastry in half.
  3. Butter individual metal cookery rings and gently fold enough pastry into each to line it, forming little pastry cups.
  4. Place rings on a baking tray, prick pastry with a fork and bake in the oven for 15 mins.
  5. Set aside to cool then remove pastry from the rings, trimming any excess.
  6. For the custard, gently heat the milk with the vanilla pod until just boiling.
  7. In a bowl, mix the egg yolks, sugar and cornflour into a smooth paste.
  8. Add the milk and stir well.
  9. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens.
  10. Set aside to cool and refrigerate - overnight if possible or until set.
  11. Preheat the oven to 180C/Gas 4.
  12. In a bowl, mix the flour, butter, brown sugar and oats with your fingertips until you have a crumble.
  13. Place on a tray and bake in the oven for 8 mins.
  14. To assemble, ¾ fill each pastry case with the custard, arrange berries on top and sprinkle over some crumble mix. Garnish with edible flowers if available and garnish the plate with a little fruit coulis if you have it.
Recipe by appetite magazine at https://www.appetitemag.co.uk/fruit-tart-with-custard-and-crumble/