Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Cherry and Hazelnut Custard Tart

Cooking time: 
1-2 hours
Makes 1x 28cm tart
Preparation time: 
30-45 minutes
  • 110g Wholemeal Flour
  • 110g Plain White Flour
  • Pinch of salt
  • 120g Stork packet, cold
  • 80ml cold water
  • 6 eggs, large
  • 280ml single cream
  • 280ml Just Milk, skimmed
  • 60g Billington’s Golden Caster Sugar
  • Seeds from one vanilla bean pod or 1 tsp vanilla extract
  • 300g black cherries, stoned and halved
  • 100g chopped hazelnuts
  • Scales
  • Pyrex 28cm Quiche Pan
  • Kenwood kMix food processor
  • sharp knife
  • clingfilm
  • rolling pin
  • fork
  • baking paper
  • ceramic baking beans
  • frying pan
  • jug
  • whisk
  • measuring spoons
  1. Oven Temp: Pastry Case 180c (fan)/200c/Gas Mark 5.
  2. Flan 150c (fan)/170c/Gas Mark 3.
  3. Place the wholemeal flour, plain flour and salt in the bowl of the kMix food processor and blitz to combine.
  4. Dice the cold Stork and add to the bowl. Process until the mixture resembles fine breadcrumbs.
  5. With the processor running add the cold water down the chute until the mixture comes together to form a ball.
  6. Remove from the bowl, wrap in clingfilm and chill for 30 minutes.
  7. Grease the flan tin well.
  8. On a lightly floured surface roll out the chilled pastry and use to line the Pyrex Quiche Pan, trimming away any excess.
  9. Prick the base of the pastry case with a fork, line with baking paper and fill with baking beans.
  10. Bake in the oven for 15 minutes before removing the baking beans and paper and returning to the oven for a further 10 minutes.
  11. Scatter the halved cherries and chopped hazelnuts evenly over the base of the pastry case.
  12. In a jug whisk together the eggs, double cream, caster sugar and vanilla. Pour the mixture over the raspberries filling the tart case, stopping just below the rim of the pastry. Depending on the depth of your tart tin you may not need to use all of the custard mixture.
  13. Place the tart in the oven to bake for 55-60 minutes until the custard is starting to turn a golden brown and is set all over. Allow to cool and firm up slightly before removing from the tin and transferring to a wire cooling rack. Chill and serve.
  14. Bake in the oven for 55 minutes until the filling is set.
  15. Serve hot or cold.

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