Cooking at Home / Pud

Recipe for Welsh Blackberry and Custard Crumble Tarts

Picking blackberries on a late Summers day is a complete delight, especially when you have a fella with you to hold back the stinging nettles and protect you from the thorns. I remember trundling just down the road from our childhood house and picking them with my Grandma, (making sure we only took them from the top of the bush to avoid peeing dogs), and taking them home to create a traditional crumble with apples and A LOT of sugar. I picked these beauties from the bushes of the peaceful Milford Haven nature reserve and have chosen a recipe that tries to retain the berries deep, rich flavour by avoiding too much sugar and substituting it for a healthy slug of bitter-sweet Cointreau.

This recipe has four components:

  • Sweet shortcrust pastry
  • Vanilla custard
  • Blackberries with Cointreau
  • Crumble topping

For the full recipe (makes 7 individual sized tartlets), please click below.

Blackberries with Cointreau

  • 450g of blackberries
  • 75ml Cointreau
  • 2 heaped tbps Cointreau

Wash your blackberries thoroughly. Remove any that are too small as these will be very bitter, and discard any thing thorny and spiky. Put them in a large saucepan on a low heat with the Cointreau and icing sugar. Leave to stew for an hour until the blackberries are soft and surrounded by an aromatic juice. Leave to cool and prepare the custard.

Vanilla custard

Taken from the BBC Good Food website- a fool proof method.

  • 570ml/1 pint milk
  • 55ml/2fl oz single cream
  • 1 vanilla pod
  • 4 eggs, yolks only
  • 30g/1oz caster sugar
  • 2 level tsp cornflour

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug, cover and keep aside whilst you prepare the pastry. You may need to reheat just before the pastry is ready to get rid of any skin.

Sweet shortcrust pastry

I must admit that on this occasion, I did cheat and buy the premade stuff. I have used the Delia recipe a million times though, it’s a winner. Preheat the oven to 220c. Roll out the pastry and split to fill 7 individual non stick tart cases. Dab each tartlet case with a little bit of melted butter and line them with the pastry. Prick with a fork and line with baking parchment. Fill each case with baking beans and bake for 15 minutes or until the pastry has turned golden brown. Leave to cool whilst you prepare the crumble topping.

Crumble

  • 50g  flour
  • 25g demerara sugar
  • 25g unsalted butter
  • 1 tsp cinnamon

Place the flour and sugar in a bowl and rub the butter in using your fingertips. Stir in the cinnamon set aside whilst you assemble the tarts.

Assembling the tarts

Now that everything is cooled, you’re ready to put it all together! Make sure the oven is still kept at 220c and if it’s not, reheat. Take your tart cases (discard the baking beans) and add about 1cm deep of vanilla custard to them. Top with a healthy spoonful of the blackberry mix and top with crumble. Put in the oven until the crumble is toasted (about 10 minutes). Seive and blend the remaining blackberry and Cointreau mix to make a coulis to serve. Remove from the oven, sprinkle with icing sugar, top with coulis and enjoy!

7 thoughts on “Recipe for Welsh Blackberry and Custard Crumble Tarts

  1. Pingback: Recipe for Welsh Blackberry and Custard Crumble Tarts | Daily News, Daily Trends, Daily Topics, Celebrity, Sports,Travel and Gossip

  2. Pingback: Will there will be a welcome in the Valleys?

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