Category Archives: Pies/Tarts

Blueberry and Custard Tarts [Recipe]

Since I had all those leftover egg yolks from when I made the friands the other day, I thought I’d have my first attempt at making creme patissiere. I used Rachel Allen’s recipe but adapted it to use 6 egg yolks instead of 4.

Creme Patissiere
6 egg yolks
150g caster sugar
40g plain flour, sifted
1/2 tsp vanilla bean paste
500ml milk

1. In a heat proof bowl, whisk egg yolks with sugar until thick, then add the flour and whisk well to combine.
2. Put milk in a saucepan and slowly bring to the boil. Once boiled, pour the milk slowly onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over medium heat until it comes to a gentle boil. Continue to cook, stirring all the time for 2 minutes or until thick.
3. Remove from the heat, whisk in vanilla, then pour through a sieve into the bowl. Cover with cling film and allow to cool.

Blueberry Filling

200g blueberries
1/4 cup icing sugar
2 tsp water

1. Put all ingredients into a saucepan over low heat and allow the sugar to dissolve.
2. Once the sugar is dissolved, turn the heat up and bring to a boil. Once the mixture boils, turn the heat right down and allow to simmer for 10 minutes, stirring occasionally so the mixture doesn’t stick to the pan. While the mixture is simmering, squash a small section of the berries with a fork, then mix well.
3. Remove from the heat and set aside to cool.

I used the same pastry recipe as I did here.
1. Line the tins with the (chilled) pastry, put some baking paper and baking beans onto the pastry and bake for 15 minutes at 180°C (360°F) then remove the paper and beans, brush the cases with some egg wash and bake for a further 10 minutes or until golden. Allow to cool for 15 minutes.
2. Put about a tablespoon of the blueberry mixture into each case, then either pipe or spoon some creme patissiere over the top. Bake in the oven for about 10-12 minutes.
3. Once they are out of the oven, allow to cool slightly for about 10 minutes then top each tart with a teaspoon of the blueberry mixture. Remove from the tins and put on a rack to cool completely (or cool down enough so you can eat them!)



Pear Tart [Recipe]

We have all these pears at home and I told mum I’d find a way to use some of them up, so I decided to make this Pear Tart. I basically just made it up as I went along, but it seems to have turned out alright so there we go!


1 cup plain flour
1 tbs icing sugar
1 tsp salt
90g butter, cubed
1 egg
[Tart filling]
4 pears – peeled, cored and quartered
90g butter
1/2 cup brown sugar
1/2 cup golden syrup
1/2 cup vanilla extract
1/2 cup plain flour
1/2 cup water
1 tsp ground cinnamon
1 egg, lightly beaten

1. Sift flour, icing sugar and salt into a bowl. Rub in butter using your fingertips until the mixture resembles fine bread crumbs. Add the egg and mix in using a fork or your fingers. (My mixture was a bit too wet at this stage so I added 1/4 cup extra flour)
2. Knead the dough until it is smooth and then roll into a ball and chill in the fridge for half an hour. While the dough is chilling, preheat the oven to 220°C (or 430°F)
3. Once the dough is chilled, roll out the pastry and place it in a tart/flan tin with a removable base.

pastry in tinPut some baking paper over the pastry then weigh down with baking beans/uncooked rice etc
blind bake4. Bake for 15 minutes then remove from oven, remove paper and beans then return to the oven and bake for a further 10 minutes. Set aside to cool
pastry in tin after baking

5. Cut each pear quarter into four slices

prepared pearsMelt 45g butter in a saucepan then add the pears and cook for 5-10 minutes or until pears are tender

6. Once the pears are soft, remove from the heat and then arrange them in the pastry case and set aside for the pears to cool.
pears in pastry7. Place remaining butter, sugar, golden syrup, water, vanilla and cinnamon in a saucepan and cook over a medium heat until sugar dissolves. Bring to the boil and then simmer for 2 minutes.
syrup ingredients8.  Remove pan from heat and set aside to cool for 15 minutes, then beat in flour and egg using a whisk. Pour mixture over the pears and bake at 180°C (or 360°F) for 50-55 minutes or until the filling is firm.

pears w syrup

Leave the tart to cool in the tin for 15-20 minutes and then remove from the tin and place on a rack to cool completely
finished tart