I say ‘probably’ as the recipe is in Fork; The Real Food Magazine (which someone recommended on twitter) but doesn’t specifically mention that the recipe is in the book…
By using a ready-made pastry case that is smaller than the recipes 22cm diameter the custard filling obviously has to be reduced too. Basically I cut everything by half; but still had excess cream left over. The other thing I should, perhaps, have done is to strain the raspberry puree. While I don’t mind the crunch of the little seeds it did lack a certain finesse and smoothness a simple strain would have provided.
Recipe Raspberry Duck Egg Custard Tart
- Ready Made sweet short crust pastry case or make your own.
- 400 ml double cream
- 5 duck egg yolks
- 55 g caster sugar
- Punnet of frozen raspberries
- a knob of unsalted butter
- 80g caster sugar
- (I also added a slug of my elderflower syrup but this added little to the final flavour)
- Simmer the puree ingredients until a thick, quite dry puree is produced. Part bake the pastry case. Then spread most of the puree over the base of the pastry.
- Bring the cream to the boil. Lightly whisk the egg yolks and sugar together and slowly add the cream on to this mixture, stirring all the time. Pour back into the saucepan and heat through for 2 minutes again constantly stirring. Strain the custard through a fine sieve and pour it onto the pastry case. Bake for 20-30 minutes until the filling is just set. A temperature of 180C seems about right.
- Allow to cool and serve with a spoonful of the remaining raspberry puree and clotted cream.