- 250ml whole milk or double cream
- 1tsp (teaspoon) vanilla extract or one whole vanilla pod, seeds scraped
- 50g caster sugar
- 3 medium egg yolks
- 20g cornflour
- 30g unsalted butter
- 170g plain flour (sieved)
- 100g unsalted butter
- 1tbs (tablespoon) icing sugar
- 1 medium egg yolk
- 2 tablespoons of ice cold water
Filling and Topping
- 5 rounded tablespoons of raspberry conserve (I use Bonne Maman)
- 250g fresh raspberries
- 150g fresh large blueberries
A thin sweet pastry base, filled with a thin layer of raspberry conserve, Crème Pâtissière and topped with fresh raspberries and blueberries. Finished off with a glaze of raspberry conserve such as Bonne Maman.
If you find the custard a little too sweet for your taste, try reducing the amount of sugar by 10 or 20 grams next time around.
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Start by making the Crème Pâtissière
Pour the milk into a pan. Add the vanilla pod and seeds, if using. Scald the milk by placing it over a low heat and bringing it to just below boiling point, then remove from the heat. If using Vanilla extract, add at this point.
In a large bowl, whisk together the sugar, eggs and cornflour until well combined. Gradually pour the milk mixture, through a sieve, over the egg mixture and mix well, then return to a clean pan. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming.
As soon as it begins to thicken, this will only take a couple of minutes, take off the heat and keep mixing until it all comes together into a thick smooth creamy consistency with no lumps. Add the butter and keep mixing until it has all melted.
Transfer the crème pâtissière to a bowl and cover the surface with cling film to avoid a skin forming, then leave in the fridge to cool and set.
With your fingertips (or pulse using a food processor) rub together the butter, flour and icing sugar to form crumbs. Add the egg yolk and 1 – 2 tablespoons of ice cold water, bring together to make a dough. Do not overwork or it will toughen the pastry dough. Wrap in cling film and place in the fridge for at least 30 mins to rest.
Lightly butter a 36cm x 12cm (14″ x 4¾”) loose -bottomed fluted tart tin.
On a floured surface, roll out the pasty to no more than 4mm thick. Line the prepared tin with the pastry. Gently press around the edges. Let any excess pastry roll over the sides. This will shrink a little as it rests. You can remove the excess after baking. Prick the pastry base with a fork and chill in the fridge for at least an hour.
Preheat the oven to 190c/170 fan
Line the pastry case with baking parchment and fill with baking beans and bake for 20 mins. Remove the baking beans and parchment and bake for a further 10 mins, ensuring that the edges of the pastry don’t burn.
Take out of the oven. Carefully remove the excess pastry by running a sharp knife along the edge of the tin. Leave to cool completely.
When the pastry has completely cooled, spread the base with 3 tablespoons of the raspberry conserve. Cover this evenly with the Crème Pâtissière. Using a piping bag will make this much easier. Then decorate with Raspberries and blueberries.
Place the remaining 2 tablespoons of raspberry conserve into a pan and gently heat for just a minute, to loosen it a little. Pass through a sieve to remove any seeds.
Brush the conserve over the fruit to give the tart a nice shiny coating.
Store in the fridge.