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    Mixed Berry and Creamy Custard Tarts

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    Mixed Berry and Creamy Custard Tarts

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 200ml milk
    • 2 egg yolks
    • 20g caster sugar
    • 1 ½ tbsp plain flour
    • ½ tsp Taylor and Colledge Vanilla Bean Paste
    • 150g Jus-Rol Sweet Dessert Pastry
    • 100ml double cream, softly whipped
    • 200g fresh berries, such as blueberries and raspberries
    • 1 tbsp icing sugar, to serve


    1. Preheat the oven to 190°C, gas mark 5. To make the custard, pour the milk into a medium saucepan and heat gently, until almost boiling. Whisk the egg yolks, sugar, flour and vanilla bean paste together in a heatproof bowl. Pour on the milk, whisking all the time.
    2. Rinse out the pan and return the mixture to it. Stir over a medium heat. As the custard thickens, it will look lumpy. Switch to a whisk and whisk vigorously until simmering. (The lumps will disappear.) Pour into a bowl and place a circle of greaseproof on top. Set aside until cold.
    3. Divide the pastry into four. Roll out each piece and use to line four 10cm loose-bottomed tartlet tins. Prick the bases with a fork, line with baking parchment and fill with baking beans. Bake for 10-12 minutes, until starting to turn golden. Remove the paper and beans and return to the oven for 5 minutes. Remove from the tins and cool on a wire rack.
    4. Fold the cream into the cold custard. Spoon the berries into the pastry cases and top with the custard. Dust with the icing sugar before serving.

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    Drinks recommendation

    Asti NV Martini. What better way to finish a picnic than a sweet sparkler? This Asti is great value and wonderful with sweet desserts.


    Average user rating

    5 stars