Blackberry tartlets
Prep:
30 mins
Cook:
60 mins
These blackberry custard tartlets are fun to make and lovely to eat.
For the filling
500g pack sweet short crust pastry
Little flour, for dusting
Good grating of nutmeg (powder is fine)
¼-½ tsp ground cinnamon
3 medium eggs
100g caster sugar
200ml double cream
200ml whole milk
1½ tsp vanilla extract
100g blackberries
Preheat the oven to 200°C / 400°F / Gas mark 6.
Prepare a baking tray with greaseproof paper and set aside.
Roll out the pastry on a lightly floured surface to about 0.5cm thick.
Sprinkle a dusting of nutmeg using a fine grater, if possible. Scatter over the cinnamon in pinches.
Roll the pastry a few more times to press in the spices.
Cut out circles to line 6 x 10cm round, deep individual tart tins, with a little overhang.
Sit them on the baking sheet and chill in the fridge for 30 minutes.
Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and bake for 15 minutes until set.
Remove the paper and beans, and bake for a further 10-15 minutes until they are biscuit in colour.
Cool, then trim the edges with a small, sharp knife.
Preheat the oven to 150°C / 300°F / Gas mark 2.
In a large bowl, whisk together the eggs and sugar in a large bowl.
In a saucepan, combine the cream, milk and vanilla and bring to the boil.
Pour onto the egg mixture, whisking as you go, then sieve into a jug.
Spoon 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 or when the top is set but the centres wobble slightly.
Cool completely before eating.
Serves
6
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Spice
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
