Fruit Tarts with Vanilla Custard and 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.
Cals 251 · Prot 6 · Carbs 40 · Fat 8
Family Friendly
Vegetarian
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.
Cals 251 · Prot 6 · Carbs 40 · Fat 8
Family Friendly
Vegetarian
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
250 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) | 1047 / 251 |
| Fats (g) | 7.6 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 40 |
| of which sugars (g) | 16.9 |
| Fibers (g) | 1.2 |
| Proteins (g) | 6.1 |
| 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 dough
- Preheat the oven to 180°C, no fan.
- Place the pastry between 2 pieces of parchment paper.
- Using a rolling pin, press and roll out the pastry to about 4 mm thick.
- Cut out 8 circles larger than the foil muffin cups.
- Gently press each pastry into the base and up the sides, making sure to press into the corners.
- Trim any excess pastry from the edges.
- Using a fork, prick the base of the dough.
Tip! Prefer a single large tart? Use a 24-26cm pie dish instead.
2 Shape & pre-bake
- Bake the tarts for 15-18 mins until lightly golden brown on the edges.
- Once baked, remove from the oven and cool completely, while you prepare the custard.
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
- Remove the baked tarts from the foil muffin cups, and place on a tray or platter.
- While warm, carefully pour and divide the custard evenly between each tart.
- Cover the tarts with cling film, and gently press down on the custard so it wont form a skin.
- Chill in the fridge for 1 hour 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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