This custard tart is much lighter than what it looks in both texture and flavour. If you are having a dinner party it would be a perfect finish to a winter feast or light summer supper.
As winter is back I think it is a good time to make use of the fruit hiding in tins at the back of your pantry or the unused summer berries sitting pretty at bottom of the freezer.
For years we have been buying our tinned peaches from the Mediterranean Food Warehouse
. They are absolutely unreal. Product of Spain, 8 peach halves = $4.99. Steal!
You can make the sweet short crust pastry
or for a quick and easy option use frozen and follow packet instructions for blind baking.
520 ml cream
3 eggs + 2 egg yolks, lightly beaten
50 ml brandy
60 g caster sugar
1 tsp vanilla extract
3 tsp nutmeg, freshly grated
1 tsp butter
16 peach quarters
¾ c blueberries
Prepare pastry base. Use a dish 4cm deep with a 17-18cm base.
Preheat oven to 165 degrees.
Heat cream in a medium sized saucepan and bring to a simmer. Gently whisk in eggs, brandy, sugar and vanilla - don't go too hard out as you don't want a pot full of bubbles. Continue to whisk until mixture is smooth and sugar dissolved, it should have thickened a bit.
Arrange fruit in pastry case, pour custard over and sprinkle with nutmeg (if you are anything like me, the more nutmeg the better) and dot butter around. Place back in oven and bake for 35 - 45 minutes or until custard is firm in the centre.Recommendations -
Set aside to cool completely and pop in the fridge overnight. Best served cold the next day.
Possibly the most fake smile from me ever but a cutie of Tomi x
NOTE If you don't want to add the brandy just substitute it for cream.