Berries Custard Tart
|Ingredients||Weight (kg or L)|
|BCM-8 or Smooth Set Baked Custard Mix||0.500kg|
(Raspberries, Strawberries, Blueberries)
CUSTARD MIX METHOD
Add BCM-8 or Smooth Set Baked Custard Mix to cold water and stir until smooth.
Add the smooth mix to boiling water while stirring. Bring to the boil.
Cool custard for 20 minutes before pouring into pre baked tart shells.
Custard will set after cooling.
SHORT PASTRY METHOD
Mix cream, butter and sugar together.
Add eggs gradually to emulsify.
Lastly, fold in flour and baking powder until combined.
Rest dough covered overnight before using.
Sheet dough out to 3mm in thickness and line 8cm straight-sided tartlet rings.
Blind bake at 190°C until golden brown.
Arrange fresh fruit or berries as you like on top of each custard tart casing and finish with a light glaze or icing sugar and serve. Store in refrigerator.
These instructions may vary depending on manufacturer’s premises and equipment used.
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