World Cuisine

Custard Tart with Cherry Sauce

prep 30 mins, plus cooling cook 1 hour–1 hour 20 mins
Ingredients
  • 500 g (1 lb) pack puff pastry
  • 300 ml (½ pint) milk
  • 300 ml (½ pint) double cream
  • pared rind of ½ lemon, cut into strips
  • 1 vanilla pod, split in half lengthways
  • 2 eggs
  • 4 egg yolks
  • 125 g (4 oz) caster sugar
  • 200 g (7 oz) morello cherry conserve
  • 1 tablespoon aniseed liqueur, such as Pernod (optional)
Directions

Roll out the pastry on a lightly floured work surface and use to line a 23 cm (9 inch) tart tin, allowing a little overhang. Prick the base with a fork and line with baking paper. Place a 20 cm (8 inch) cake tin in the case, then fill with baking beans. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the sides are set. Remove the inner tin and paper. Return to the oven and cook for a further 10–15 minutes until golden and crisp. Press down any risen bits, then leave to cool. Trim any excess pastry.

Place the milk, cream and lemon rind in a saucepan and scrape in the seeds from the vanilla pod. Simmer for 5 minutes. Beat the eggs, egg yolks and sugar in a bowl until pale and thickened. Stir in a spoonful of the hot cream, then pour the egg mixture into the pan and cook over a low heat for 5–10 minutes, stirring frequently, until it coats the back of a spoon. Leave to cool slightly.

Strain the mixture through a sieve and pour into the pastry case. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until firm with just a slight wobble in the centre. Leave to cool.

Stir together the cherry conserve and liqueur, if using. Drizzle over the custard tart to serve.

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