BERRY CUSTARD &

MERINGUE TARTS
 RECIPE BY

KIRSTEN TIBBALLS
Tired of the same old custard tart recipe? Well, does Kirsten have a treat for you!
This '3 times baked' tart is simple, rustic and delicious. The crisp shortbread
shell is filled with luscious berry custard and topped with a cloud-like puff of
meringue. #newfavourite

BEGINNER

MERINGUE

120 MINS

BERRY CUSTARD FILLING

SHORTBREAD PASTRY

CREATED WITH TARTE RING 80, 80MM D 20MM H MAKES 8

SHORTBREAD PASTRY
METHOD
INGREDIENTS

95g (3.35oz) unsalted butter
90g (3.17oz) pure icing (confectioner’s) sugar
55g (1.94oz) whole eggs
180g (6.35oz) plain (all-purpose) flour
30g (1.06oz) almond meal (ground almonds)
55g (1.94oz) corn flour (corn starch)
pinch of salt
plain (all-purpose) flour, for dusting
Place the butter and icing sugar into the bowl of a stand
mixer fitted with a paddle attachment and beat until complete-
ly smooth. Add the egg and mix to incorporate. Meanwhile,
combine the plain flour, almond meal, corn flour and salt. Add
the dry ingredients to the mixer then mix on slow speed until it
just comes together as a dough. Press the dough into an even,
flat square and wrap in plastic wrap. Chill in the refrigerator for
30-40 minutes, until firm.

EQUIPMENT Heat the oven to 170°C (338°F), fan forced. For easier han-
dling, cut the pastry in half and place one piece back into the
stand mixer refrigerator. On a lightly floured workbench, roll the dough to
spatula 3mm in thickness. Using a 120mm round cutter, cut out discs
rolling pin of pastry and line the tart rings as demonstrated in the video.
round cutter, 120mm D Any off cuts can be rolled with the second half of the chilled
Tarte Ring 80, 80mm D 20mm H pastry. Place the lined tarts onto a baking tray lined with a
aluminium baking tray Silpain baking mat. Trim the overhanging pastry from the top
Silpain Baking Mat of the tart shells. Line the shells with heat-proof plastic wrap or
paring knife scrunched baking paper, then fill with uncooked rice or baking
OSO plastic wrap, or baking paper beads. Bake in the pre-heated oven for 6 minutes before remov-
uncooked rice, or baking beads ing the lining. Set aside at room temperature while you prepare
the berry custard filling.

 NOTE

The dough can be made a few days in advance and stored in the refrigerator. Simply allow it to sit at room temperature
for 10 minutes before rolling.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
BERRY CUSTARD FILLING
METHOD
INGREDIENTS

80g (2.82oz) caster (superfine) sugar
85g (3oz) egg yolks
24g (0.85oz) corn flour (corn starch)
240g (8.47oz) fresh cream 35% fat (A)
2.5g (0.09oz) Heilala Vanilla Bean Paste
80g (2.82oz) fresh cream 35% fat (B)
65g (2.29oz) raspberries, fresh or frozen
EQUIPMENT
whisk
spatula
disposable piping bag
10mm plain piping tube
Create a slurry by placing the sugar and egg yolks into a bowl
and whisking to combine, then add the corn starch and whisk
until smooth. Place cream (A) and vanilla into a saucepan and
bring to the boil. Pour the hot cream over the slurry while whisk-
ing by hand. Transfer the mixture back into the saucepan and
heat while whisking until it comes to a boil. Transfer the mixture
into a bowl, add the cream (B) and whisk to combine. Cover
with plastic wrap touching the surface and allow to cool at room
temperature. Once cool, transfer the custard into a piping bag
fitted with a 10mm plain piping tube and pipe into the prepared
tart shells until half full. Top the custard with the raspberries,
tearing them into pieces if they are large. Place into the refriger-
ator for 1 hour.
Heat the oven to 160°C (320°F), fan forced. Bake the chilled
tarts in the pre-heated oven for 15-18 minutes. Allow to cool for
a minimum of 15 minutes at room temperature before topping
with the meringue.

 NOTES

Kirsten uses raspberries in this recipe, however you can swap them out for any berry of your choice.

If you do not wish to top the tart with meringue, you can increase the berry custard and fill the tarts completely. You
will also need to bake the tarts for a further 10 minutes.

MERINGUE
METHOD
INGREDIENTS

85g (3oz) egg whites Heat the oven to 160°C (320°F), fan forced. Place the egg
pinch of cream of tartar whites and cream of tartar into the bowl of a stand mixer fitted
170g (6oz) caster (superfine) sugar with a whisk attachment. Begin to whip, starting on low speed
and gradually increase. Once the meringue reaches a medium
EQUIPMENT peak, slowly add the sugar. Continue to whip until the sugar has
completely dissolved. Immediately spoon the meringue on top
stand mixer of the berry custard filling. Use a palette knife to gently move
medium angled palette knife the meringue to the edges, ensuring the custard is completely
covered. Bake in the pre-heated oven for 10-12 minutes.

STORAGE &
SHELF LIFE
The tarts can be eaten warm or cold. Best enjoyed on the day they are made. Can be stored in the refrigerator for
up to 2 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.