I am starting to get a handle on my job lists, after having parties and a trip to the Isle of Wight. I see a lot of you liked my Amaretto Gelato post last week, and next week I’ll have another alcoholic ice for you adults to enjoy (sorry kids!) but here’s a recipe you can all enjoy… a beautiful berry tart, perfect for using our beautiful British berries, that you may have picked yourself, with children or bought from the market or supermarket.
This weekend just gone, after getting back from a completely over indulgent trip to the Isle of Wight (what Grandma’s do best) I threw a small Barbecue to celebrate my sisters results from University. She got a 2.1 and I am so so proud of her, as along with studying, she worked full time, kept up a flat, found time for the gym and socialising with friends. There was about 10 of us, and we had a BBQ with the usual stuff, and then this tart, the biggest trifle you’ve probably ever seen and a surprise peanut butter and chocolate cake, which would have remained secret had my sister not gone in the garage! I had an amazing time with friends, food and drinks and we were also spoilt rotten. We each received a beautiful bunch of flowers, a Links of London Graduation charm, a Spa Weekend and £100. Thanks Mum & Dad! I may post up the recipe for the cake soon!
Berry, Custard & Mascarpone Tart
225g/8oz Plain Flour
50ml (aprox.) Water
Custard (I only used half of this mixture, but why not use the rest in homemade ice-cream, or with sponge pudding. You can use all of it for a more custardy taste, or fill the extra tartlets with this mix and top with fruit)
300 ml Milk
2 Eggs + 1 Yolk
1 Vanilla Pod (or 1 tsp paste/extract)
75g Butter, diced
1 Tub of Mascarpone
Assortment of Berries I used a 400g tub of Strawberries, and a mixed berry pack from Sainsbury’s (raspberries, strawberries and blueberries)
1. Start by making the pastry. In a food processor (or by hand)blitz/rub together the flour and fats until breadcrumb consistency, then add the water until a dough forms, you may not need all the water, likewise you may need a little more, I’ll leave this up to you! Once combined, tip on to a surface, form a ball, flatten and wrap in clingfilm and leave to rest and chill.
2. Once chilled, roll out the pastry. Lightly flour the rolling pin and surface and roll out the pastry to a few mm thick. You want it as thin as you can make it, for a nice crisp result. I used an oblong tin, but a round one is fine. Roll the pastry onto the rolling pin and place carefully in your flan tin. Press the pastry into the edges using a wooden spoon handle, or your fingers being careful not to rip your base. Don’t worry if you do, just patch it up with some spare pastry. With any left over trimmings, you can make some mini jam tarts, or tartlet shells to fill with left over custard. Place the flan tin back in the fridge to relax, while you make the custard and remember not to trim the pastry right to the edge as otherwise it will shrink back.
3. To make the custard, place the milk, and split vanilla pod (scraping out all the lovely seeds) in a saucepan and bring to a gentle boil. In another bowl whisk together the eggs, sugar and cornflour until smooth and creamy. Once the milk has come to the boil, leave to infuse for ten minutes.
4. Brink the milk back up to the boil, then whisk into the egg mixture. Return back to the saucepan and whisk continually until boiling, and really thick. Then add the diced butter and whisk in until melted and smooth. Place in a bowl, and top the surface with clingfilm (ensuring its in contact) to stop a film forming. Leave to cool then refrigerate.
5. While the custard is chilling, preheat the oven to 180c fan/200c, fill the pastry case with parchment, and baking beans/rice/pulses and blind bake for 10-15 minutes. After this time remove the paper & beans and trim down your pastry if you so wish. Return to the oven and bake for another ten or so minutes until the pastry is nice and golden. Leave to cool.
6. When ready to assemble, mix half the custard with the mascarpone, you may want to use an electric whisk to get a really smooth consistency or just use some muscle and burn the extra calories. Spoon in the tart and smooth evenly over the pastry – don’t worry about this looking neat as you are going to pile it with berries.
7. Add your berries, I chopped the strawberries in halves and quarters for the bottom and added the raspberries and blueberries! This creative bit is up to you! Which is why I love to cook. Make it your own!
Keep your eyes peeled for next weeks post, a refreshing G&T sorbet! Time for me to go back to the job hunt! Wish me luck!
A girl with an appetite for all things creative,