Blackberry custard tarts

Name: Blackberry custard tarts
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams pack sweet shortcrust pastry; 1 serving good grating nutmeg; 0 tsp ground cinnamon; 3 mediums eggs; 100 grams caster sugar; 200 milliliters double cream; 200 milliliters whole milk; 2 teaspoons vanilla extract; 100 grams blackberry

Blackberry custard tarts is a lacto ovo vegetarian recipe with 6 servings. One serving contains 497 calories, 11g of protein, and 21g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in around 1 hour and 30 minutes. A mixture of milk, eggs, caster sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches.

Ingredients you will need

Cinnamon

Nutmeg

Roll

Equipment you will use

Grater

Roll the pastry a few more rolls to press in the spices.

Ingredients you will need

Spices

Roll

Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.

Equipment you will use

Baking Sheet

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.

Ingredients you will need

Beans

Equipment you will use

Serrated Knife

Oven

Reduce oven to 150C/130C fan/gas

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Oven

Whisk together the eggs and sugar in a large bowl.

Ingredients you will need

Sugar

Egg

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Whisk

Bowl

Put the cream, milk and vanilla into a saucepan and bring to the boil.

Ingredients you will need

Vanilla

Cream

Milk

Equipment you will use

Sauce Pan

Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. Theyll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.

Ingredients you will need

Blackberries

Custard

Nutmeg

Egg

Equipment you will use

Baking Sheet

Whisk

Oven

Sieve

Equipment

Ingredients

Servings:

500grams

pack sweet shortcrust pastry 1serving

good grating nutmeg 0

tsp ground cinnamon 3mediums

eggs 100grams

caster sugar 200milliliters

double cream 200milliliters

whole milk 2teaspoons

vanilla extract 100grams

blackberry

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.