Elegant and irresistible, these delicious baked custard tarts come with a naturally purple twist, thanks to a medley of farm-fresh blueberries. Even better, they're super easy to prepare!
| INGREDIENTS | WEIGHT |
|---|---|
| Custard Mix | |
| BCM-8 Custard Mix | 0.500kg |
| Cold Water | 0.500kg |
| Boiling Water | 1.500kg |
| Short Pastry | |
| Unsalted Butter | 0.280kg |
| Castor Sugar | 0.120kg |
| Whole Eggs | 0.090kg |
| Mauri Bakers Flour | 0.470kg |
| Baking Powder | 0.003kg |
| Toppings | |
| Fresh berries (Raspberry, Strawberry, Blueberry) |
15838 BCM-8 Custard Mix 15kg; 79081 Maximus Strong Bakers Flour 12.5kg; 16895 Maximus Strong Bakers Flour 25kg
Add BCM-8 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.
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.
