Nutmeg custard tarts

Mobile version Print

By: Brian Turner From: Good Food Live

On TV Tonight

  • 20:00 - Rachel Allen's Cake Diaries - Say it with Cake
  • 20:30 - Rachel Allen: All Things Sweet - Afternoon Tea
  • 21:00 - The Great Comic Relief Bake Off - Great British Bake Off Special: The Great Comic Relief Bake Off

This recipe is classed as intermediate

Rating 2.37 / 5 (43 votes)

Prep time:
30 min, plus 30 mins chilling
Cook time:
1 hr 10 min
Serves:
6

For a delicious dessert, try Brian Turner's home-made custard tarts served with a cassis-flavoured blackberry coulis

Method

1. Roll out the shortcrust pastry finely and use it to line six small muffin moulds.2. Chill the pastry cases in the refrigerator for 30 minutes. 3. Preheat the oven to 200ºC/gas 6. 4. Line the pastry cases with baking parchment, fill with baking beans and bake blind for 15 minutes. 5. Remove the pastry cases from the oven and reduce the oven temperature to 150ºC/gas 2. 6. Meanwhile, prepare the custard filling. Mix the egg yolks and egg in a bowl.7. Heat the cream to scalding point in a small saucepan. 8. Add the sugar and honey to the egg mixture and beat well. 9. Pour the hot cream onto the egg mixture, whisking well as you do so, and stir well. Strain the custard mixture into a jug. 10. Brush the inside of the pastry cases with egg white. 11. Pour the custard into tarts and sprinkle with grated nutmeg. 12. Bake for one hour until set, remove and allow to cool to room temperature. 13. Meanwhile, prepare the blackberry coulis. Place the blackberries in a food processor and whiz with the lemon and sugar. 14. Pass through a sieve and stir in the cassis. Heat gently or serve cold. 15. Serve the custard tarts with the blackberry coulis and a dollop of clotted cream.

Ingredients

  • 225 g shortcrust pastry
  • 1 eggs
  • 3 egg yolks
  • 300 ml single cream
  • 1 tbsp sugar
  • 1 tbsp clear honey
  • 1 pinches grated nutmeg
  • 1 egg whites

Blackberry coulis

  • 200 g blackberries
  • 1 tbsp lemon juice
  • 2 tbsp icing sugar
  • 2 tbsp cassis

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register