EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Berry custard tart

Crust:

  • 250 g flour 

  • 120 g butter

  • 75 g icing sugar

  • 2 eggs 

  • 3 g salt 

Filling:

  • 250 ml whole milk 

  • 60 g sugar 

  • 2 egg yolks

  • 15 g corn starch 

  • 15 g butter

  • vanilla

  • Fruits or berries to decorate


  1. Mix the butter with sugar, add the eggs and salt, then the sifted flour and knead until a homogeneous mixture.  Leave the pastry in the refrigerator for an hour.  

  2. Roll out the pastry into the baking pan lined with the parchment paper. Pierce the base with a fork, place baking paper on the pastry and fill with dry beans. Bake at 180 ° C for about 10-15 minutes;  remove the baking paper on top of the pastry and bake for 5-10 minutes.  Let it cool down.  

  3. In a saucepan, mix the milk with vanilla and 30 g of sugar, then bring to boil. In another bowl, whisk the yolks, add the starch and the remaining sugar, continuing to mix. Combine the egg mixture with milk, bring back to the heat until it thickens.  Turn off the heat, add the butter, and let it cool. 

  4. Fill the pastry base with cream and decorate with fresh fruits/berries.


Berry custard tart

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