June 7, 2009

Raspberry Duck Egg Custard Tart

By In Recipes
Now I’m not certain but the original for this – a Rhubarb custard tart – is probably from Dessert: Dessert Recipes from Le Champignon Sauvage by David Everitt-Matthias.

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.

Raspberry Duck Egg Custard Tart

Recipe Raspberry Duck Egg Custard Tart

Raspberry Duck Egg Custard Tart
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Ready Made sweet short crust pastry case or make your own.
For the Custard
  1. 400 ml double cream
  2. 5 duck egg yolks
  3. 55 g caster sugar
For the Raspberry Puree
  1. Punnet of frozen raspberries
  2. a knob of unsalted butter
  3. 80g caster sugar
  4. (I also added a slug of my elderflower syrup but this added little to the final flavour)
Instructions
  1. 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.
  2. 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.
  3. Allow to cool and serve with a spoonful of the remaining raspberry puree and clotted cream.
Adapted from Dessert: Dessert Recipes from Le Champignon Sauvage
Adapted from Dessert: Dessert Recipes from Le Champignon Sauvage
Spittoon Extra http://spittoonextra.biz/

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4 Comments
  1. Nags June 15, 2009

    that looks super yummy!

  2. Coffee & Vanilla June 22, 2009

    Hi,
    A while ago you have been nominated to Inspiring Food Photography poll and I would want also to give you Beautiful Blog award (replacement for IFP event):
    http://www.coffeeandvanilla.com/?p=7020
    If you agree place link or badge linking to the B B List somewhere on your site or mention it in the post and I will place your link on the list.
    Margot

  3. helen August 5, 2009

    thanks a lot! I’m just fond of cooking and such a sweet tooth! have found many other recepies (download different cookery books from http://www.picktorrent.com )but this one really impressed me by its simplicity and probably great taste! will try it as soon as I can:)

  4. Sarah August 10, 2010

    I was looking for raspberry + custard recipes and came across this one. We have loads of raspberries from the bushes in our vege garden.
    I would always strain the raspberries because just about everyone I know is put off by the crunchy seeds.
    Another great place for strained raspberries is homemade icecream – delicious!