Summer berry tart
Prep:
15 mins
Cook:
15 mins
This tart is perfect for a summer garden party.
1 tsp butter
Ready rolled short crust pastry
250 ml milk
1 tbsp vanilla extract
2 eggs
40g caster sugar
2 tbsp plain flour
50 ml whipping cream
450g berries: raspberries and blueberries
9 inch pie tin
Icing sugar to decorate
Preheat oven to 180°C/ 350°F/ gas mark 4
Lightly grease the pie tin with the butter. Place the pastry into the tin and press down into the sides.
Fill with pie weights and place in the oven for 20 minutes or until golden and crusty.
While the base is baking you can make the filling. Gently heat the milk in a saucepan on a low to medium heat. Spoon in half of the vanilla extract.
In a small bowl, whisk the egg and sugar together. Pour in the flour and combine well.
Pour the egg mixture into the saucepan with the milk. Increase the temperature and bring to a boil. Cook for about 2 minutes.
Remove from heat and allow to cool completely. When cold, spoon in the whipped cream, the rest of the vanilla exact and stir.
Remove the crust from the oven and pour the filling over it. Top with the berries and sprinkle icing sugar over it.
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Cake Stall
Level of Difficulty
Easy