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    Cherry & vanilla custard tart

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    Cherry & vanilla custard tart

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 25 minutes
    • Total time: 1 hour 40 minutes

    Serves: 10


    Plain flour, for dusting
    215g frozen Cooks’ Ingredients Pastry sheet, defrosted
    4 British Blacktail Free Range Egg yolks
    75g caster sugar
    250ml double cream
    1½ tsp Nielsen-Massey Vanilla Extract
    400g can essential Waitrose Black Cherries in Light Syrup, drained
    Fresh nutmeg, to grate over


    1. Preheat the oven to 200˚C, gas mark 6. Unroll the pastry sheet and put it on a lightly floured surface. Roll so that it becomes slightly thinner, until it’s large enough to fit a 20cm fluted tart case (ideally about 3cm deep).

    2. Carefully lay the pastry in the tin, prick the base, then line with baking parchment and baking beans. Bake for 20 minutes, then remove the parchment and beans* and bake for another 5 minutes; set aside to cool for 5 minutes.

    3. Lower the oven to 170˚C, gas mark 3. In a large mixing bowl, whisk together the egg yolks and sugar, then whisk in the cream and vanilla extract. Scatter the cherries into the tart case and pour over the cream mixture. Grate over a little nutmeg and bake for 45 minutes-1 hour until set with a slight wobble in the centre. Cool to room temperature (or chill overnight) before serving. 

    *(Do not eat beans that have been used for blind baking)

    Cook’s tip
    If you prefer, you can replace the cherries with your favourite berries or perhaps sliced plums. 

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    This recipe appeared within the October 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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