Step by step…
I started by making the creme patisserie custard filling as it takes several hours to cool. To begin I heated whole milk with the seeds from a vanilla pod until it reached boiling point. Then I took it off the heat and poured it into a jug.
In my food mixer I whisked up egg yolks with caster sugar until pale and thick. I added cornflour and mixed it in, then I poured the warm milk in with the mixer still going.
I poured the mixture back into the pan and heated it up whilst continously stirring. When it started to thicken, I started whisking it to keep it smooth and stop any lumps.
I put it in a bowl, and covered it with cling film. I made sure the cling film was touching the
creme patisserie so that a skin doesn’t form on it. Then I left it in the fridge overnight to cool.
To make the pastry I rubbed butter into plain flour until it resembled breadcrumbs.
I added eggs and mixed to form a dough. Then I wrapped it in cling film and chilled it in the fridge for 30 minutes.
To roll out the pastry I decided to try out an item from the new Joseph Joseph baking range, which were kindly sent to me recently. If you haven’t heard of Joseph Joseph before, they are a family business
ran by twin brothers. Their focus is on the whole user experience of their products, they combine design, function and quality materials to make their range.
I tried out their Roll Up Non-Slip Silicone Pastry Mat. The mat features a handy rolling size guide printed in circular shapes, as well as sizes along the sides. It also has an integrated strap so you can roll it up, fasten it and store it easily.
I rolled out the pastry and the size guides on the mat were really helpful – I don’t know why I haven’t bought one of these already as I do make pastry quite often!
Next, I lined my 23cm tart tin with the pastry and pricked it all over with a fork.
I lined the pastry with baking paper then poured in baking beans, and I blind baked it on 180C/106C Fan/350F/Gas Mark 4 for 15 minutes.
I then removed the baking beans and baked it again for 10-15 minutes until the bottom was fully cooked and it was golden brown all over.
When the tart case was fully cool I filled it with the creme patisserie and smoothed it out.
I sliced up nectarines and arranged them in circles on top, and I placed the billberries in the gaps. The bilberries freeze really well and I still have more to use.
To glaze the Nectarine & Bilberry Custard Tart and keep the fruit fresh whilst also creating a lovely shiny appearance, I warmed up apricot jam in a pan. I then sieved it to remove any lumps, and used a pastry brush to generously brush it all over the tart.
And the Nectarine & Bilberry Custard Tart was ready! It’s best to eat this straight away, although it will last a few days if kept in the fridge.
The Nectarine & Bilberry Custard Tart was a bit messy when cut but the sweet creamy custard and delicious fresh fruit soon distract you from the appearance. It was my first taste of bilberries and I have to say they go very well with custard. The pastry was also perfectly crisp which is just what you need for a tart like this as it holds the wet filling in place without any leaks, not a soggy bottom in sight!
Recommended equipment & ingredients*
| 9″ tart tin | Mixing bowls | Cooling rack |
| Kitchen scales | Electric hand mixer | Silicone mat |
| Baking beans | Rolling pin | Silicone Brush |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Nectarine & Bilberry Custard Tart
Ingredients
For the creme patisserie
- 500 ml Whole milk
- 1 Vanilla pod
- 6 Egg yolks
- 140 g Caster sugar
- 45 g Cornflour
For the pastry
- 350 g Plain flour
- 170 g Butter
- 2 Eggs large
For the fruit filling & glaze
- 5 Nectarines
- 70 g Bilberries
- 5 tbsp Apricot Jam
Instructions
- Start by making the creme patisserie custard filling. Heat the whole milk with the seeds from a vanilla pod in a pan until it reaches boiling point. Then take it off the heat and pour it into a jug
- Using an electric mixer whisk up the egg yolks with the caster sugar until pale and thick. Add the cornflour and mix it in, then pour the warm milk in with the mixer still going
- Pour the mixture back into the pan and heat it at a medium-high heat whilst continously stirring. When it starts to thicken, whisk it to keep it smooth and stop any lumps
- Sieve it required to remove any lumps, then put it in a bowl and covered it with cling film. Make sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Leave it in the fridge overnight to cool
- To make the pastry rub the butter into the plain flour until it resembles breadcrumbs
- Add the eggs and mix to form a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
- Roll out the pastry and line a 23cm tart tin. Prick it all over with a fork
- Line the pastry with baking paper then pour in baking beans (or dry rice if you don't have them) bake it on 180C/106C Fan/350F/Gas Mark 4 for 15 minutes
- Remove the baking beans and baked it again for 10-15 minutes until the bottom is fully cooked and it is golden brown all over
- When the tart case is fully cool fill it with the creme patisserie and smooth it out
- Slice up the nectarines and arranged them in circles on top, then place the billberries in the gaps
- To glaze the tart, warm up the apricot jam in a pan. Sieve it to remove any lumps, and use a pastry brush to generously brush it all over the tart
This looks absolutely amazing! I will definitely have to search out bilberries
Thank you Alison! I hope you find some 🙂
Wow, how yummy does that look Kat, it looks so pretty and inviting with how you arranged the nectarines and bilberries on top of the crem pat. I love accompanying bilberries with custard, whether it's a pie or a delicious tart like you've done here, but it's never occured to me to try them with nectarines before. There are still a few bilberries ready to be picked on the bushes around here so I'll have to give that combo a try, it sounds lovely. If you do fancy trying them again Kat without having to go foraging you could see if a local Polish food shop stocks them (I believe they're supply them jarred in syrup).
I'm really pleased you enjoyed them kat, thankyou for the mention too 🙂
Angela x
Thank you so much for the bilberries Angela! I just thought they would look fab against the bright orange of the nectarine. I've still got some more in the freezer so I'll have to think up some more combinations!
Did you buy the Joseph Joseph products with your own money or were you given them for free?
Hi Pete, they were sent to me for free, I'll update the blog post to clarify that!
This sounds Amazing! Thanks for sharing, Pinned 🙂
Thank you Angela!
This custard tart looks absolutely amazing. I always love your little demonstrations Kat. You make it look so easy! Pinning!
Thank you so much!
what a brilliant bake you have made with those bilberries! I've always loved joseph joseph products too as they are so innovative. x
Thanks Rebecca! I agree, they are so clever!
Beautiful! I love the way you have arranged the fruit and any custard tart is perfect with me!
Not sure I have ever seen or used a bilberry though!
It was my first time with bilberries too, but I recommend them if you can find any!
I've never tried bilberries either, I keep seeing them on Angela's blog and thinking I need to give them a try. The trouble is, like you, I can't find them anywhere near me in the shops (and I'm no forager, I'd end up with similar looking but completely poisonous berries no doubt!).
I love the look of this tart, custard tarts are one of my absolute favourite desserts and I love trying new flavours.
Apparently they sell them in Polish shops. In a jar with syrup, so you'd be safe from any rogue poisonous berries (that would happen to me too!)