Vanilla Custard Fruit Tart with Mixed Berries
A French patisserie favourite since the 19th century — flaky sweet pastry filled with silky vanilla custard and topped with fresh strawberries and blueberries.
Kcal 253 · Prot 6 · Carbs 40 · Fat 8
Family Friendly
90 min
A French patisserie favourite since the 19th century — flaky sweet pastry filled with silky vanilla custard and topped with fresh strawberries and blueberries.
Kcal 253 · Prot 6 · Carbs 40 · Fat 8
Family Friendly
Ingredients
Tart
Sweet Shortcrust Pastry
4*5*10*11*
250 Grams
Foil muffin cup
8 Piece
Organic Eggs
5*
2 Piece
White sugar
40 Grams
Vanilla essence
10 ML
Plain flour
10*11*
10 Grams
Corn starch
10 Grams
Whole milk
4*
300 ML
Butter
4*
20 Grams
Strawberries
200 Grams
Blueberries
125 Grams
Icing sugar
10 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1058 / 253 |
| Fats (g) | 7.6 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 40 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 1.1 |
| Proteins (g) | 5.9 |
| Salt (g) | 0.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roll the pastry
- Preheat the oven to 160°C, no fan.
- Place the rack in the centre of the oven.
- Sprinkle some flour on a clean surface and place the pastry on top.
- Generously dust the rolling pin with flour.
- Press and roll out the pastry into a circle that's larger than your 24-26cm baking dish, about 2-3mm thick.
Tip! If preferred, roll the dough between 2 sheets of baking paper to prevent sticking.
2 Pre-bake tart shell
- Place the rolled pastry into the centre of the baking dish.
- Gently press into the base first, then the corners and up the sides of your dish.
- Prick the base of the tart shell with a fork.
- Place in the fridge for 15 min to chill.
- Bake for 16–18 min in the centre of the oven, until the base feels dry and set, and the edges are golden.
- Remove from oven and allow to cool completely.
3 Whisk egg
- Meanwhile, separate the eggs yolks and egg whites.
- Add the egg yolks to a large mixing bowl (discarding the egg whites).
- Whisk the white sugar, vanilla, flour, and corn starch into the egg yolks for 1-2 min until you have a pale and creamy paste.
Tip! Save the egg whites for the next day to make a healthy breakfast scramble!
4 Temper eggs
- In a small pot or sauce pan over a medium heat, gently heat the milk being careful not to let it boil.
- Remove the pot from the heat, and slowly drizzle the hot milk into the paste, stirring constantly until completely combined - This is called tempering.
Tip! Tempering is a process that gently raises the eggs’ temperature so it blends into the hot milk, resulting in a smooth texture and preventing the eggs from scrambling.
5 Cook custard
- Return the tempered eggs into the pot.
- Cook gently over a medium-low heat for 4-5 min, whisking constantly, until the custard thickens and coats the back of a spoon.
- Remove the pot from the heat.
- Add the butter and mix until melted.
6 Fill tart shells
- While warm, carefully pour the custard evenly into the tart shell.
- Cover the tart with cling film, and gently press down on the custard so it wont form a skin.
- Chill in the fridge for 2 hours or overnight until the custard cools and sets.
- When ready to serve, slice the strawberries into quarters.
- Fill each tart with the strawberries and blueberries.
- Serve the fruit tarts dusted with icing sugar.
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