Angela's bilberry and custard crumble tart
Can't decide between a pie or a crumble? Make both!
- 275g plain flour
- 100g unsalted butter, chilled & diced
- 100g icing sugar
- 2 medium eggs, lightly beaten
- 120g self raising flour
- 60g unsalted butter, chilled
- 20g golden caster sugar
- 35g caster sugar
- 30g porridge oats
- 350g bilberries
- 2 tbsp sugar
- 2 tsp heaped cornflour
- 1 tbsp custard powder
- 1/2 tbsp sugar
- 284ml (1/2 pint) milk
Angela's bilberry and custard crumble tart
This recipe was sent to us by Angela of Only Crumbs Remain and combines the best parts of both a fruit crumble and a custard tart.
for the pastry
Place the plain flour, 100g icing sugar and 100g cubed chilled butter into a good sized bowl. Rub the butter into the flour between your thumb and finger tips until the mixture resembles breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten eggs. Using a rounded pallet knife, or the back of a table knife, cut through the mixture to make a dough. You may need to add a little cold water (perhaps 1 or 2 teaspoons) to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge to chill for at least 30 minutes.
for the crumble
Place the self-raising flour and 60g chilled butter into a good sized bowl. Use a knife to cube the butter. Rub the butter into the flour between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Add the sugar and porridge to the crumble mixture and stir together until well incorporated. Set aside.
for the custard
Place the custard powder and sugar into a bowl. Add 3 tbsp of the cold milk and stir to make a smooth paste. Pour the remaining milk into a pan and set on the hob over a medium flame. Once the milk is just about to come to the boil pour it over the custard paste mixture. Stir thoroughly to make a smooth custard. You're aiming for the custard to be moderately thick. If the custard is a little runny, pour it back into the pan and set over a low heat. Stir constantly with a wooden spoon until it starts to thicken. Once ready pour it back into the bowl. Cover the custard with clingfilm, ensuring that the film is in direct contact with the custard to prevent it from forming a skin as it cools. Set the bowl aside.
for the tarts
Remove the pastry from the fridge and divide into 5 pieces of roughly equal size. Place one portion onto a lightly floured work work surface. Lightly cover the remaining 4 which have been set aside with the cling film. Roll the pastry out until it is about 2-3mm thick. Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry. Line the remaining tart cases in the same way.
Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart cases. Don't worry about making it neat as the pastry will be trimmed neatly after it has been blind baked. Use a fork to gently prick the pastry base. Place into the fridge to chill for at least 10 - 15 minutes.
Pre-heat the oven to 190c / 170 fan / Gas 5. Place a baking tray onto the middle shelf which is large enough to house the tart cases.
Remove the lined tart tins from the fridge. Cut 5 squares of grease proof paper large enough to cover the base and sides tart cases. Scrunch up a piece and open it out. Gently lay it on top of the pastry, easing it into the edges. Weigh the paper down with baking beans or uncooked rice or pasta. Repeat with the remaining 4 cases.
Place the cases into the oven on the heated baking tray(s) and cook for 14 minutes. After 10 minutes, you may need to rotate the cases. Remove from the oven and lift out the greaseproof paper which holds the baking beans / rice. Allow the pastry cases to cool. Return the baking tray to the oven.
Reduce the oven temperature to 180c / 160 fan / Gas 4.
Gently wash the bilberries, removing any leaves, stems or spoilt fruit. If using jarred bilberries drain & rinse the berries. Dry them gently with kitchen roll. Sprinkle the sugar and cornflour over the berries. Gently stir with a spoon to combine. Aim to evenly distribute the cornflour as best you can.
assemble the pies
Use a small sharp knife to trim the excess cooked pastry from the pastry cases. Hold the knife horizontally. Slowly and carefully trim away the excess so that the top of the pastry case is flush with the metal housing. If the pastry cracks a little patch it with a little of the raw pastry trimmings.
Stir the custard. Remove the clingfilm from the now cool custard. Use a spoon to mix the custard thoroughly.
Divide the prepared bilberries between the five tart cases, ensuring that the berries make an even layer in the pastry case. Place a tablespoon of custard onto the berries. Use the back of the spoon to gently spread it out. Avoid having the custard touch the metal tart case as this will make removing the baked tart from the case more difficult. Top the tarts with the crumble mixture, teasing it to the edge of the tart case to ensure that the contents are completely covered.
Place the tart cases into the oven (on the preheated baking tray) and bake for 30 - 35 minutes. Check the tarts after 25 minutes of baking, you may need to rotate the tarts at this point. The tarts are ready when the crumble topping is a pale golden brown. Remove from the oven and set aside on a cooling rack to cool.
After 4 or 5 minutes of cooling remove the tarts from their cases. Gently return them to the cooling rack to finish cooling.