Ingredients

  • 450 grams puff pastry shells
  • 6 large eggs
  • 300 grams sugar, caster
  • 35 grams flour
  • 185 milliliters milk
  • 185 milliliters whipping cream
  • 3 tablespoons sloe gin
  • 375 grams blackberries
  • 3 tablespoons sugar, caster

Directions

1. Line a greased, 9" tart pan with puff pastry. Chill for 20 minutes.
2. Preheat oven to 425*F/220*F/GM 7. Prick the pastry and bake blind for 20 minutes.
3. Reduce oven temperature to 400*F/200*C/GM 6.
4. Whisk eggs and sugar, add flour and whisk additional 2 minutes. Continue to whisk while adding the milk, cream and sloe gin. Spread blackberries over the pastry, pour on cream mixture and bake 30 minutes.
5. If using 4" tart pans, only need 1/2 of custard mixture.
6. Serve warm.

Notes
Serving Ideas:Original serves 12.


Categories
CustardsFruit, DessertsPuddings
Keywords
CustardsFruit DessertsPuddings
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