Little Custard Berry Tarts

The Curious Cooks podcast Episode 5 is live! Meet Jake Ryan, regen farmer, pioneer and teacher to learn what's happening in the world of primary food production. Meanwhile, use Jake's Three Ryan farm pastured eggs to make luscious custard berry tarts all the family will love!

INGREDIENTS for 24 x 4cm tarts

CUSTARD makes 600ml

400ml full cream milk
150ml whipping cream
80gm caster sugar
4 x egg yolks from 59gm extra large eggs
30gm cornflour
40ml milk extra
1½tsp x vanilla paste/extract

SHELLS AND FRUIT

24 x 6cm wide x 2cm deep pre-baked tart shells (or size of your choice)
300gm blueberries or any fruit of your choice

COOKS NOTES

• If making a smaller quantity than the recipe specifies, the custard may need to be returned to the saucepan over low heat to fully thicken. The method, as written, relies on preparing the full quantity to trigger the thickening process without reheating.
• Use THREE RYAN pastured eggs for amazing colour and goodness. Use eggs at room temperature so the yolks don't cool the other components, inhibiting the thickening.
• Use good cream and milk from Bannister Downs Dairy for best flavour.
• Use a stainless steel bowl for the yolk mixture - it helps retain enough heat when the hot milk is added to properly thicken the custard. If you use a glass or ceramic bowl, it may draw out the heat. If this happens, return the custard to the saucepan over low heat for a minute or so to raise the temperature and activate the cornflour and egg yolks, thickening the sauce.
• If making a larger tart to serve in wedges, increase cornflour amount in custard to total of 40gm. This will ensure when cut, the custard holds its shape.
• Make any size tarts required. Calculate volume of custard needed to fill chosen size tart cases and adjust as necessary.
• Use any berries, tropical fruit, grapes, kiwi fruit or banana slices (add on serving). Avoid high moisture fruits as the juices will seep out into custard if added to tarts in advance.
• If wanting to make pastry from scratch, find my cooking lesson teaching everything that’s needed to make fabulous pastry on The Cooks Collective.

METHOD

1. Heat milk, cream and sugar in medium saucepan, on medium-low heat. Stir occasionally.
2. Separate eggs and place yolks in large bowl. Add cornflour with extra milk and vanilla, whisk briefly until smooth.
3. Turn heat on stove to medium and bring milk to the boil, stirring occasionally so it doesn’t catch on the base of the pan.
4. Ensure milk is boiling, then immediately pour in a steady slow-ish stream over egg yolk mix, while whisking briskly. Half way through this process, increase volume to add remainder of milk quickly. This should take no longer than 20 seconds in total. The custard will thicken as hot liquid added, smooth custard. Set aside to cool, stirring occasionally.
5. Keep refrigerated until using.