You can present them as one large tart, or individual portions of small tartlets. Either ways these delicious tarts are easy to make and it will impress your guests.
To know how to make these tarts please watch the video:
Ingredients:
Custard
- 1 liter full cream milk
- 3/4 cup caster sugar
- 3/4 cup cornstarch
- 1 Vanilla pod or 1 tbsp vanilla extract or essence
Pastry “These are double the amount mentioned in the video as I ended up having to make another batch to use ai all my custard filling”
- 400 grams A/P flour
- 200 grams cold unsalted butter cut into cubes
- 1/2 cup caster sugar
- Pinch of salt
- 2 eggs
- 2 tbsp icy cold water
Topping
- Mixed berries of your choice, frozen or fresh
- berries jam “optional”
Tips:
- The amount of custard I made in the video is enough to fill 12 medium size tartlets AND 1 big tart. So I had to make another batch of the dought for that. Alternatively you can cut the custard ingredients by half.
- When making the dough make sure that everything is really cold; butter, egg and water.
- Don’t overwork the dough as this will stop the dough becoming short and melt-in-your-mouth.
- Leave the dough to rest in the fridge for at least 1 hour before rolling it.
- Bake the pie in a preheated oven at 180C for 10-15 mins or until the edges of the tart becomes golden.
- When adding the milk to the beaten eggs be careful to do it slowly while whisking all the time or else you might have scrambled eggs.
- When the custard is ready cover its surface with plastic wrap so as it doesn’t form a crust. Leave it to cool completely in the fridge before using.
- It is better to assemble the tarts before serving and make sure that the tart and custard are completely cold.
- You can use any mix of berries you wish whether frozen or fresh. If frozen use as, no need to thaw it.