Custard Tarts with Raspberries...

 

I love gooey custard, so much more so when it's paired with crispy pastry and tart berries!

To make:

I started by making a custard on the stove, simmering 2 cups of milk with vanilla extract before adding 2 creamed egg yolks with 1/2 cup of white sugar in a saucepan for 10 mins.

Note: Do not let the mixture boil as it may curdle and continue to stir at intervals to ensure it does not burn.

I let the custard stand while I prepared the casing.

I simply layered 3 large sheets of filo pastry, brushing each with a little melted butter as I went, then folded the entire thing in half to create 6 layers. I pleated the pastry into lined pie moulds and blind baked it in a 180oC oven for 10 mins.

I then poured the custard into the pastry moulds and baked for a further 15 mins in the same oven. After this, I left the tarts to chill in the fridge for a while until the top set and the centre gooey.

It was just a matter of topping the tart with some raspberries to finish and brushing with a simple glaze to make those berries shine like rubies… yum yum!