Blackberry Custard Tarts Provided By The Scholarly Owl
Hey fellow Steemians!
How to make Blackberry Custard Tarts.
This recipe can serve 6, and is ready in 90 minutes.
| Ingredients | What They Look Like |
|---|---|
| 100.00 g blackberries |  |
| 200.00 ml double cream |  |
| 3.00 eggs |  |
| Few Pinches ground cinnamon |  |
| 6.00 servings nutmeg |  |
| 500.00 grams shortcrust pastry |  |
| 100.00 grams sugar | |
| 1.50 teaspoons vanilla extract |  |
| 200 mls whole milk |  |
Cooking Instructions
Step 1
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.
Step 2
Roll the pastry a few more rolls to press in the spices.
Step 3
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 minutes.
Step 4
Heat oven to 200C/180C fan/gas 6.Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 minutes until pale golden and set.
Step 5
Remove the paper and beans, and bake for a further 10-15 minutes until biscuity. Cool, then trim the edges with a small, sharp serrated knife. Reduce oven to 150C/130C fan/gas.
Step 6
Whisk together the eggs and sugar in a large bowl.
Step 7
Put the cream, milk and vanilla into a saucepan and bring to the boil.
Step 8
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 minutes. They’ll be ready when the top is set but the centre tremors slightly when the baking sheet is shaken. Cool completely before eating.
Supported by SteemFollower.com
Sign-Up for Increased Post Visibility and Views By Clicking The Image Below!
Please Upvote and Follow for More Content
And As Always, thanks for reading!
