World Cuisine

Custard Tart with Cherry Sauce

prep 30 mins, plus cooling cook 1 hour–1 hour 20 mins
  • 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)

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.

Like This? Try These
More on Food