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English Custard Tart with Peaches and Blueberries

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.

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