Fruit Custard Tarts


Today I am sharing a very simple Fruit Custard Tart recipe. I was inspired to make these tarts when I was watching a programme called "What we bought in 2015" the other day. It was all about the most popular products of the year. Unsurprisingly, there were a lot of food related items being talked about; spiralizers, cookery books etc. The thing that did surprise me though, was the huge upsurge in people buying frozen fruit. Apparently it's due to the popularity of the Nutri-bullet, which makes sense when I think about it. I'm not that big on smoothies myself though. I'd rather eat the fruit whole.

The major supermarkets have quite a selection in their frozen section: blueberries, strawberries, cherries, mango, forest fruits and so on. As well as using them to make smoothies, I can see how handy they would be for all sorts of things: adding to cereal or yoghurt, adding to apple to make a mixed fruit crumble or pie, blending for sauces and many more things. You wouldn't have to buy the flavourless out-of-season summer fruits. The downsides are that you would need to remember to get them out the night before, so they defrost (unless its for a smoothie), and they are too mushy for using as fruit salad or anything like that.


I bought a couple of frozen fruit bags from Sainsbury's a while ago but hadn't got around to using them. Some leftover custard and an extra pack of puff pastry gave me the idea of using it all for Fruit Custard tarts. (This was a pre-health kick decision!) They are quick to make and make nice little treats. I used the frozen strawberry and blueberry, but most frozen fruit or soft fresh fruit would work.


A top tip- when you're defrosting the fruit for these Fruit Custard tarts, put them in a sieve and put it over a bowl to catch the excess water and juice. Otherwise it will make the pastry too soggy! For using with yoghurt or anything else, you don't need to worry.






Ingredients
(makes 12)

320g sheet of puff pastry

250ml of custard
100g frozen fruit
1 tbsp icing sugar

Method


1. Roll the pastry out onto a baking tray or cookie sheet with the provided greaseproof paper underneath.

2. Cut into 12 squares and score around the edge of each one. Pierce the centre of each square several times, so that the centre will not rise too much when cooked.
3.Place the pastry into the pre-heated oven at 220 degrees (200 fan, gas mark 6) for 15 mins. It will be starting to crisp and turn golden when you take it out.
4. Put a heaped teaspoon of custard in the centre of each square and spread it roughly to the scored edge.
5. Spoon some defrosted fruit into the centre of each square on top of the custard.
6. Pop back into the oven at the same temp for another 12 minutes. When ready, they will have crisped up even  more and will be starting to brown at the edges.
7. Leave to cool on the greaseproof paper and then sprinkle with some icing sugar.

Fruid Custard Tarts- scored pastry.

Cooked pastry with fresh fruit and custard on top

Cooked fruit custard tarts

Cooked Fruit Custard Tarts

Cooked Fruit Custard Tarts

Comments

  1. Ooh! These look yummy... and easy. Win-Win. Bookmarking :)

    ReplyDelete
  2. Thank you! Very easy- they should be in the lazy girl's guide to doing afternoon tea, if such a thing existed!

    ReplyDelete

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