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Blackberry Orange Custard Tart
Ingredients
For an 8.5 x 12" flan tin (15 squares):- 150g fresh blackberries
- Zest of 1 orange
- 150ml double cream
- 125g cream cheese, room temperature
- 100g sugar
- 2 eggs
- Dash of vanilla extract
- 375g sweet shortcrust pastry
- A bit of egg white or milk
Instructions
- Roll out the pastry to line the tin, including up the sides. Prick the base, cover and freeze for 15 minutes.
- Bake blind for 15 minutes at 220 degrees C. Brush the base with the egg white/milk to seal the fork holes and allow to cool slightly.
- Meanwhile, whisk the cream cheese with the sugar, cream, egg, zest and vanilla until smooth. Carefully mix in the berries.
- Pour into the baked tart base and return to the oven at 180 degrees C for about half an hour. It should be springy to the touch!
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