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Spanish Custard and Berry-Filled Tart Recipe

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Spanish Custard and Berry-Filled Tart

Spanish Custard and Berry-Filled Tart

Lisa Sierra (c) 2009 Licensed to About.com Inc.
The Spanish love custard and frequently use it as filling in tarts and pastries. This puff pastry tart is filled with custard and berry filling, then topped with a lattice-work of puff pastry. It is a good choice for a breakfast, brunch or a dinner party.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • 2 cups berry filling/topping (see recipe link below)
  • vegetable shortening to coat pan
  • 2 sheets puff pastry – (1 pkg 17 oz frozen puff pastry)
  • 2 cups (1/2 liter) milk
  • 1 cinnamon stick
  • 3 egg yolks
  • 2/3 cup (125 grams) granulated sugar
  • 1/4 cup (32 gr) corn starch
  • 1/4 cup (31 gr) unbleached white flour
  • 2 egg whites

Preparation:

This Custard and Berry-Filled Tart Recipe makes 8-10 servings.

Prepare the Berry Topping Recipe using berries of your choosing, such as blueberries, blackberries or raspberries. The topping will be added to tart just before baking and should not be refrigerated or too hot, but just at room temperature.

Remove puff pastry sheets from freezer and allow to thaw 10-15 minutes. Using a paper towel, coat 8-inch springform cake pan with vegetable shorteningl. Line the cake pan with puff pastry, trimming edges to fit pan and pressing pastry into corners. Prick bottom with a fork.

Set aside pan and second sheet until ready to cut. (Rather than a top crust, the other pastry sheet will be cut into strips approximately 1-1.5-inches to form a lattice on top.)

Measure and sift flour and corn starch for custard and set aside on plates.

Heat oven to 360F (180C).

While the oven is heating, prepare the custard filling. Pour all but 1/4 cup (30 ml) of the milk into a medium-size, heavy-bottom sauce pan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.

In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and corn starch to the egg mixture and beat with a hand mixer on medium-high speed. Add the reserved 1/4 cup milk and continue to mix until smooth and creamy.

Remove cinnamon stick from milk. While stirring constantly, pour about a third of the warm milk into the egg mixture. Once milk has mixed thoroughly with eggs, slowly pour in the rest of the milk, while constantly stirring. Transfer the mixture into a large sauce pan and heat on medium, stirring continuously. Bring to a boil and allow to boil for just 30 seconds, then remove from heat immediately and pour into spring form pan with puff pastry crust.

Note: If lumps begin to form in the custard while heating, use a hand mixer on low speed to break up the lumps.

Pour berry topping over custard filling and spread evenly. Cut the other pastry sheet into strips about 1 to 1.5-inches wide and lay across top in lattice pattern. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust.

Place in pre-heated oven in middle rack. Bake for 30-35 minutes. Remove and allow to cool for at least 20 minutes before serving. If tart will not be eaten within 2 hours, refrigerate. Bring to room temperature before serving.

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