[recipe servings=”8″ difficulty=”Easy” ]
[recipe-ingredients]
-
For the tart:
- 1 sheet of ready-made puff pastry (approximately 230g/8oz)
- Mixed berries (strawberries, blueberries, raspberries) from Carfrae Farm Shop
- 2 tablespoons granulated sugar
- Edinburgh Butter Company butter for greasing
- 480ml/17fl oz whole milk
- 4 egg yolks
- 100g/3.5oz granulated sugar
- 30g/1oz Doves Farm organic flour
- 5ml/1tsp Taylor and Colledge organic vanilla bean extract
For the vanilla bean custard:
- Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
- Roll out the puff pastry on a lightly floured surface and transfer it to a greased tart pan.
- Prick the bottom of the pastry with a fork to prevent it from puffing too much during baking.
- Arrange the mixed berries over the pastry, and sprinkle them with granulated sugar.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the berries are soft and juicy.
- While the tart is baking, prepare the custard. In a saucepan, heat the milk until just below boiling point.
- In a mixing bowl, whisk together egg yolks, sugar, and flour until well combined.
- Slowly pour the warm milk into the egg mixture, stirring continuously to avoid curdling.
- Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the vanilla bean extract.
- Once the tart is baked, let it cool slightly before serving.
- Serve with generous dollops of vanilla bean custard.
