I love those little French tarts with fruit and custard, but I don’t always want (or have the time) to fuss around with making the pastry or the custard properly. This is what I do instead.
75-100g frozen mixed berries (or use fresh if available) per tart
Thaw the berries in advance. When ready to assemble, drain well before using. The left-over juice is quite good with yogurt or added to lemonade.
1 shop-bought carton. Done.
- Preheat the oven to 200°C.
- Cream the butter and sugar.
- Stir in the vanilla, then mix in the flour until smooth.
- Divide the dough into 4 portions, and press each into a tart tin, with a little going up the sides.
- Bake around 7 minutes, to a light golden brown. Cool in the tins until barely warm before removing. That’s it!
- When ready to assemble, pour custard onto the base, smoothing out a little with the back of a spoon. Spoon over the drained berries. Serve.
The tart base is like a giant crunchy biscuit that is quite sweet, and contrasts nicely with the tangy berries and the creamy custard. I suggest making 4 tart bases even if there’s less than 4 eaters – the extra bases will keep in an air-tight container, and you get to enjoy an encore tart with only some minor assemblying.
Thanks CF for the little tart tins!