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Summer Berry Baked Custard Tart


Summer Berry Baked Custard Tart


  • Clover Classic Custard
  • 1/3 cup clover fresh milk
  • 2 tea spoons corn starch
  • ½ teaspoon vanilla essence
  • 3 egg yolks
  • Puff pastry
  • Nectarines
  • Blue berry
  • Strawberry

Pre-heat oven to 180’C and Grease a muffin tray.
Line each muffin tray with puff pastry, egg wash and dock the pastry. Bake until it just starts to colour. ( +/- 10 min)
While your puff pastry is in the oven prepare the custard. Pour custard into a sauce pan over a low heat. Add vanilla essence.
Mix your corn starch and clover fresh milk together and add to custard while whisking. Should the custard not thicken up enough add an egg yolk by tempering the egg with the custard and adding to the mixture. Add as many yolks as necessary (if any) to the custard until you have a consistency where as you move your whisk it leaves a clear trail that doesn’t immediately disappear.
Remove custard from the heat and allow to cool (place clingwrap over the top of the custard to prevent a skin forming).
Pour your cooled custard into your pastry cases and dust with castor sugar before putting back in the oven to cook until the sugar begins to colour (going for a brulee effect).
Once ready top with blueberries and strawberries and a dusting of icing sugar

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