Raspberry + Blueberry Custard Tart

Over the Easter weekend I ended up eating more than my stomach could handle, but it was great to spend it with family & friends. I can never show up at a party with empty hands, I typically will bake something for the occasion. 


This heavenly (yes, I am very much complimenting my baking) tart was a hit at the party! It was so good, I even brought a slice home for myself; which I am currently eating. It's a pretty simple recipe, just requires some fresh fruit and let the artist in you run wild to decorate it as you please. 

Raspberry + Blueberry Custard Tart


Ingredients two parts


Almond dough:


1/4 cup Almond meal/four

1 1/4 cup all-purpose flour
1/2 cup confectioners sugar (icing sugar) 
pinch of salt
9 tbs unsalted butter, room temperature 
1 egg yolk

White chocolate custard:


3 tbs cornstarch 

1/2 cup sugar
4 egg yolks
1 1/2 cup milk (I used 1%)
1/2 tsp vanilla extract 
pinch of salt
1 tbs unsalted butter, room temperature
2 1/2 ounces white chocolate, chopped

Toppings:


1 1/2 cup fresh blueberries 

2 cups fresh raspberries 
Confectioners sugar for dusting 


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In a food processor (I attempted to use a blender, it did not work!) combine almond meal, flour, confectioners sugar and salt. Pulse until combined. Add butter and egg yolk combine together until dough comes together. *At this point I used the good old fashion way and used my hands, and I also added a bit more of almond meal/ all-purpose flour to help the dough form. 

Grease pan wether it be a rectangular 13" x 4" or round traditional pie pan 10" x 2" & distribute the dough. After laying dough in pan you may cover with plastic wrap so that you can make sure it is all even thickness. Remove plastic & freeze the dough until firm 20-30 mins.


Preheat oven to 350ºF


[once out of the freezer] Bake dough for 25 mins, you may need to add another 5-10 mins if needed or until crust is golden.  Allow to cool to room temperature. 


Custard:


Whisk together cornstarch and 1/4 cup of sugar. Add egg yolks to the cornstarch and mix together until smooth. Set aside. 

In a medium saucepan bring milk, remaining 1/4 cup sugar, vanilla, and salt to a gentle simmer. Slowly, in small amounts whisk the hot milk into the egg mixture. Once mixed together, pour it back into the saucepan.


Bring the custard to a gentle boil, whisking continuously for 2-3 mins. The pastry cream will thicken quickly, but the starch must be cooked until it isn't grainy. When the cream is done it will be smooth & glossy.


Pour the cream into a shallow container- cover with plastic wrap pressed directly on the surface of the custard (to prevent skin from forming). Set the container in the freezer for 15 mins, which will cool down the eggs. Place in refrigerator after the 15 mins if the dough is not ready. 

*Can be kept in refrigerator up to a few days

Fill the cooled tart shell with custard, decorate with berries & sprinkle confectioners sugar. 


I had to, this is such a recipe book photo! 



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