Recipe of Speedy Rosehip and custard tart

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, rosehip and custard tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Custard tarts or flans pâtissier are a baked pastry consisting of an outer pastry crust filled with egg custard. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman *crustade (unattested), meaning a kind of pie. As decadent as this dessert may look it is insanely easy to make. This Raspberry Custard Tart is loaded with sweet and tart raspberry flavor from Amoretti.

Rosehip and custard tart is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Rosehip and custard tart is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rosehip and custard tart using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rosehip and custard tart:

1. Get 350 g shortcrust pastry
2. Make ready 550 ml custard
3. Make ready 200 g Rosehip puré
4. Prepare 2 tbsp cornflour
5. Take Pinch ground cloves
6. Take 0.5 tsp nutmeg
7. Get 1 tbsp jam

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Instructions to make Rosehip and custard tart:

1. Roll the pastry out on a floured surface and to a thickness of about 4 mm and line a 30 cm round pie tin with the pastry.
2. Blind bake the pastry for 25 minutes removing the paper and beans for the last of those 5 minutes
3. Mix the rosehip puré with the cornflour, ground cloves and nutmeg. The mixture should be thick but spreadable.
4. Make-up the custard using custard powder, sugar and milk. Cook the custard until it is pourable like thick cream.
5. Heat the jam to make it runny. When you remove the pastry from the oven, apply a thin layer of jam on the base. A silicone brush will help with this task.
6. Spread the rosehip paste as a layer on the tart base. Pour in some custard until it looks like the tart might become difficult to move. Then place the tart in the oven on a shelf, and top up with the remaining custard.
7. Bake the tart for 30 minutes or until the custard looks set around the edges - there should be a little wobble in the centre. It will continue to cook so remove the tart at this stage.
8. Allow the tart to cool completely and then serve cold with some cream.

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