Peach & Raspberry Custard Tart
Egg custard tart with fresh pear, cinnamon and raspberries
Posted by Cat Morley
About
Share
You Will Need (9 things)
- 200 ml Double Cream
- 200 ml Soya Milk
- 1 tsp Vanilla
- 2 tsp Cinnamon
- 4 Egg Yolks
- 50 g Sugar
- Pie Crust
- 2 Pears , sliced
- 150 g Raspberries
Steps (10 steps, 45 minutes)
-
1
Gently heat the double cream, vanilla and soya milk in a sauce pan. Dust with cinnamon.
-
2
Whisk together the egg yolks and sugar.
-
3
Remove the cream from the heat when it begins to boil. Stir well.
-
4
Whisk the hot cream into the eggs and strain twice.
-
5
Pour a little cream into the pie crust.
-
6
Top with half of the pear and raspberries.
-
7
Top with some more cream.
-
8
Top with the remaining pear.
-
9
Dust with more cinnamon.
-
10
Bake at 140'c for an hour. Leave to cool and set then top with the remaining raspberries and serve.