Brunches & breakfasts , Cakes & pies , Fruits , Others , Pastries , Desserts

Berry and custard tart

Name: Berry and custard tart
Prep time: 45 min
Cook time: 35 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 cup 3.25% milk; 1 vanilla bean, halved lengthwise and seeds scraped out; 1 tbsp. maple syrup; 3 egg yolks; 3 tbsp. brown sugar; 1 1/2 tbsp. cornstarch; 400g very cold puff pastry; 1 egg beaten with 1 tsp. water; 2 tsp brown sugar; 1 large pint (551 ml) fresh blueberries; 340g ground cherries; 1/4 cup maple syrup; 2 tbsp. dark rum; 1 tsp. cornstarch diluted in 1 tbsp. cold water; 12 fresh mint leaves

Preparation 45 min
Refrigeration 30 min
Cooking 35 min
Servings 6 to 8
Freezing I do not suggest

Today we’re going to make a berry and custard tart, a dessert so good you’ll be licking your fingers to the elbow. Picture this: crispy pastry, creamy custard and tart berries that explode in your mouth, it’s heaven! And the best part is that it’s super easy to make, even if you’re a beginner.

Cook mode

Add to favorites

Ads

Ingredients for the custard

1 cup 3.25% milk
1 vanilla bean, halved lengthwise and seeds scraped out
1 tbsp. maple syrup
3 egg yolks
3 tbsp. brown sugar
1 1/2 tbsp. cornstarch

Ingredients pour the tart

400g very cold puff pastry
1 egg beaten with 1 tsp. water
2 tsp brown sugar
1 large pint (551 ml) fresh blueberries
340g ground cherries
1/4 cup maple syrup
2 tbsp. dark rum
1 tsp. cornstarch diluted in 1 tbsp. cold water
12 fresh mint leaves

Preparation

In a small non-stick saucepan heated over low heat, add milk, maple syrup, vanilla seeds and bean. Infuse for 2 minutes, stirring. Discard pods and let cool for 5 minutes.
In a large bowl, add egg yolks, brown sugar, cornstarch and beat with a whisk until smooth. Gently stir in warm milk with egg mixture, stirring constantly.
Pour into saucepan and heat over medium heat. Cook for about 1 minute, stirring constantly, until sauce thickens slightly. Pour through a fine strainer and push into a bowl with a spatula. Let cool for 5 minutes, then add plastic wrap directly over the custard so no air comes in contact with it. Place in refrigerator for 30 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
On a floured work surface, roll out the dough to a rectangle of about 12″ by 15″ and place on the baking sheet. With the exception of a 1″ border, prick the dough with a fork to prevent it from puffing up too much.
Brush the dough with the egg mixture and sprinkle the brown sugar all over. Place in oven and bake for about 25 minutes or until golden brown. Remove from oven and set aside.
Meanwhile, add blueberries, ground cherries, maple syrup and rum to a large bowl and mix. Let macerate for 15 minutes, stirring occasionally.
In a large skillet heated over medium-high heat, pour fruit and syrup into skillet. Cook and stir for 3 to 4 minutes.
Add cornstarch mixture, stir and continue cooking for 1 minute to thicken slightly. Pour into a bowl and let cool for 10 minutes.
Spread the custard on the puff pastry and spread the fruit on top. Decorate with fresh mint leaves and serve immediately!

Ads

To help you make this recipe

Our sommeliers suggest

Carmes de Rieussec 2020

Bordeaux, France

Produced by Chateau Rieussec, this very beautiful Sauterne has notes of cooked and stewed apple, rhubarb, peaches and white flowers. On a fresh and persistent attack, and a smooth texture, it reveals at the end of the mouth beautiful aromas of butter and caramel. A must with this type of dessert. See the product

L'Essentiel, 4.6%

Microbrasserie Ras l'Bock

A tart beer with raspberries, aronia and lactose, l'Essentiel will bring acidity and lactic flavors that will complement the custard. Raspberries and aronia will be combined with berries for even fruitier flavors! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!