Delicious custard tart with cream and fresh fruit recipe

Ingredients for Custard tart with cream and fresh fruit

• 225 g unsalted butter, room temperature (for pan)

• 175 g caster sugar, plus more for pan

• 8 large egg yolks

• 2 large eggs

• 80 g cornflour

• 2.5 ml kosher salt

• 720 ml full-fat milk

• 340 ml double cream, chilled, divided

• 1 vanilla bean, split lengthwise, or 7.5 ml vanilla extract or paste

• 450 g stone fruit, cut into wedges

• 150 g blueberries and/or blackberries

How to make Custard tart with cream and fresh fruit

1. Butter a 23 cm (9-inch) diameter cake pan. Line the bottom with a round of parchment paper, smoothing it out. Coat the sides of the pan with sugar, tapping out the excess.

2. In a large saucepan, gently whisk together the egg yolks, whole eggs, cornstarch, salt, and 150 g sugar until smooth. Whisk vigorously for 1–2 minutes until the mixture lightens in colour.

3. Gradually stream in the milk and then the 240 ml double cream while whisking constantly. Scrape down the sides of the pan to ensure everything is well combined.

4. Scrape in the vanilla seeds, discarding the pod. Cook the mixture over medium heat, whisking constantly, until it begins to thicken. Continue whisking vigorously until it holds the marks of the whisk, about 6–10 minutes.

5. Immediately remove the custard from the heat (do not let it boil) and allow it to cool slightly.

6. Using a rubber spatula, press the custard through a fine-mesh sieve into the prepared pan. Chill, uncovered, for 20 minutes until it is warm but not hot.

7. Place a rack in the middle of the oven and preheat to 200°C (fan oven 180°C).

8. Bake the custard until the top is deeply browned in spots, about 40–50 minutes, ensuring it remains wobbly in the centre. Allow to cool.

9. In a medium bowl, toss the fruit with the remaining 25 g sugar and let it sit for 15 minutes.

10. Slide a knife around the sides of the custard to loosen it, then place a plate upside down over the custard and invert it onto the plate. Peel away the parchment and invert it again onto another plate.

11. In a medium bowl, whisk the remaining 120 ml double cream until soft peaks form.

12. Serve slices of the custard topped with the macerated fruit and whipped cream.

13. The custard can be baked 1 day in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.