Cheat’s berry and custard tart

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.

Berries
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.

Custard
1 shop-bought carton. Done.

Tart base (makes 4 small tarts of 10cm; recipe proudly pilfered from Laura Calder’s apple cream cheese tarts from her book French Taste)
90g butter
70g sugar
1 tsp vanilla
125g flour

  1. Preheat the oven to 200°C.
  2. Cream the butter and sugar.
  3. Stir in the vanilla, then mix in the flour until smooth.
  4. Divide the dough into 4 portions, and press each into a tart tin, with a little going up the sides.
  5. Bake around 7 minutes, to a light golden brown. Cool in the tins until barely warm before removing. That’s it!
  6. 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.

Berry custart tart

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!

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One thought on “Cheat’s berry and custard tart

  1. Pingback: Cheat’s tart – chocolate version | Food for the troubled soul

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