I LOVE a good Fruit Tart! The pastry case was made with the addition of ground almonds, which makes for a delicious gentle flavour, the custard filling with vanilla and the fruits, well, they speak for themselves. sweet, juicy and delicious! Unfortunately, when I made this recipe it was winter and I had to use frozen berries (as you will see in the photos), the taste is still delicious, but of course fresh berries, when in season are the best in appearance and taste!
You can of course buy a ready made pastry case, but I would encourage you to make your own. It really does make the world of difference, and you could have it made quicker than it would take you to go to the shop to buy one! The crunchy sweet almond pastry matches perfectly with the soft, creamy vanilla custard filling. This really is wonderful indeed! Best served chilled and enjoyed with friends!
I have also made a recipe up to show you how to make your own shortcrust pastry. Of course you can buy the shop stuff, but this recipe is easy, cheaper and by far more tasty! You can make little flans, but make sure you adjust the cooking times. So go on, give it a go!
What You Will Need
a flan / quiche dish 23 cm / 9 inch diameter.
6 oz or 170 g Shortcrust pastry. See here to make your own Shortcrust pastry.
(Also in my shortcrust pastry is 2 Tablespoons of ground almonds & 2 Tablespoons of regular sugar. Add those when you add the flour.)
…. OR buy a 9 inch ready cooked pie crust.
6 medium egg yolks, room temperature
3/4 cup / 170 g sugar
3 tablespoons cornstarch
1 1/2 cups / 350 ml hot milk
1/2 teaspoon pure vanilla extract
1 tablespoon heavy cream
fruits of your choice
Some sugar powder for sprinkling over.
First things first! Get all your ingredients ready. I like to weigh out and put everything in order of adding into the recipe. If it’s all ready, you will whizz through the recipe and NOT forget anything!
Make The Pastry
1.*** If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 170C, 325F,Gas 3 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
2. Make your shortcrust pastry. Click here for instructions.
3. Grease your flan dish & make sure you grease up the sides too.
4. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.
5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.
6. Now you will need to prepare the flan case to take the wet filling. You need to first ‘Bake blind’ the pastry. See here for more information. You need to bake blind for 20 minutes, then remove the weights and continue to cook for a further 10 – 15 minutes until the pastry is completely cooked.
7. When ready, the flan case should look like the photo below and ready for the filling.
1. In the bowl , beat the egg yolks and sugar until very thick. Reduce to low speed, and add the cornstarch.
2. Heat the milk in a pan over a gentle heat until it just starts to bubble. Remove from heat and transfer to a pouring jug for ease.
3. With the mixer still on low, slowly pour the hot milk into the egg mixture. *** Put a cloth under the jug to catch any drips!
4. Pour the mixture back into the saucepan and cook over low heat. Keep stirring with a wooden spoon, until the mixture thickens. This will take around 6 minutes. Don’t worry if your custard starts to curdle or go lumpy. Just keep stirring until it is as thick as in the photo below then take a whisk and whisk real hard to get the custard smooth. The custard will come together and become very thick, like pudding. Stir in the vanilla, and heavy cream.
5. Put the custard in a bowl and place plastic wrap directly on the custard and refrigerate until cold. (This will avoid a skin forming)
When your pastry case and custard have completely cooled, give the custard a stir and then spread in the pastry case. Smooth over the top and add your favourite fruits. Dust with Sugar powder and refrigerate until ready. If you refrigerate, cover with plastic wrap to avoid any skin forming on the custard.