Baked custard raspberry tart

The Hungry Dad and his custard addiction is a well-known to everyone who knows us. He loves pouring custard, custard tart, custard-centred doughnuts, pouring custard poured on all on the above…

So when we were invited a friend’s house for dinner recently I decided to experiment with a baked custard tart dessert with raspberries. To make it healthy, of course I keep bags of frozen raspberries on hand as Miss 11 loves them in smoothies and sometimes just for a snack. Whenever I bake with berries it is usually the frozen kind as they are much cheaper than the fresh variety. I always leave them frozen, too – just plop them int the recipe and away I go.

This tart – along with a custard cake made by Miss 13, fudge made by Miss 11, and chocolate ice cream (also made by Miss 11) – went down a treat. I don’t usually eat dessert – and having inhaled a vast quantity of the cheese board pre-dinner – was extremely full but still managed a slice. In the name of research, you understand. It was lovely, the perfect combination of indulgent without being overly rich. I served it cold but I will try serving warm next time. I reckon it will be just as delicious.

GATHER:

60 grams butter

¾ cup milk

3 eggs

½ cup caster sugar

1/2 cup plain flour

1/2 teaspoon vanilla bean paste

¼ teaspoon grated nutmeg

1 cup raspberries

LET’S GET TO IT:

Preheat oven to 180C degrees and spray a ceramic tart dish with non-stick cooking spray. In oven, melt the butter in bowl and set aside to cool slightly.

Sprinkle frozen raspberries in tart dish, set aside.

Place milk, eggs, sugar, flour, nutmeg, vanilla, and melted butter into a large jug and use a stick blender to blend until smooth.

Carefully pour the mixture over the berries in the tart tin and place in oven..

Bake for 20 minutes.

Serve cold sprinkled with icing sugar or warm with thickened cream.