Peach & Raspberry Custard Tart

Egg custard tart with fresh pear, cinnamon and raspberries

Posted by Cat Morley

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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. 1

    Gently heat the double cream, vanilla and soya milk in a sauce pan. Dust with cinnamon.

  2. 2

    Whisk together the egg yolks and sugar.

  3. 3

    Remove the cream from the heat when it begins to boil. Stir well.

  4. 4

    Whisk the hot cream into the eggs and strain twice.

  5. 5

    Pour a little cream into the pie crust.

  6. 6

    Top with half of the pear and raspberries.

  7. 7

    Top with some more cream.

  8. 8

    Top with the remaining pear.

  9. 9

    Dust with more cinnamon.

  10. 10

    Bake at 140'c for an hour. Leave to cool and set then top with the remaining raspberries and serve.