creamy custard & berry tarts
I had a craving today, and this is the result.
I had some blackberries (at $1 a pint it would have been a crime not to buy some) and was looking for a quick sugar-fix. A quick text to Alan got me a pie crust*, vanilla beans and heavy cream. All I had to do was add sugar, egg yolks and the berries and I had these easy berry tarts.
*I still don’t do pie crusts. But I’ve made some progress! I recently bought this pie crust bag – it was 99 cents, how could I not? – and I’ve thought about actually using it. I think Martha will be calling any minute.
This custard is very creamy and smooth. I like it because it’s a quick mix-and-pour into the crust, no fussing with the stove. Any berry would work here – raspberries would be especially delicious (but they’re my favorite berry so I think they go with everything).
I’m so happy spring is here!
Quick & Easy Creamy Custard & Berry Tarts
- 1 pie crust (your favorite recipe or store-bought)
- 2 pints fresh berries
- 1/4 c sugar
- 4 egg yolks
- 1 1/2 c heavy cream
- 1 vanilla bean
Preheat oven to 350F.
Mix together the sugar, egg yolks and cream. Cut a slit down the side of the vanilla bean and, with the dull side of a paring knife, scrape the seeds out and add them to the custard mixture, mixing thoroughly. Discard the vanilla bean pod. Let the custard mixture sit to allow sugar to dissolve.
Press your pie crust into a tart pan (or use your mini tart pans to cut out small disks from your dough and press them back into mini tart pans). Add berries in a circle around the outside of the pie dough.
Stir custard mixture well to make sure all sugar is dissolved. Add custard mixture to tart pan (divide evenly if using mini tart pans), pouring carefully so you don’t disturb the berries.
Bake for 35-40 minutes or until custard is set and lightly browned. Cool for 20 minutes and enjoy warm or chill until ready.