Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Pistachio & black cherry bakewell tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g golden caster sugar
- 100g buttersoftened at room temperature
- 2 large eggs
- 60g pistachio paste(see tip)
- 25g plain flour
- 90g ground almonds
- 150g black cherry jam
- 1 large ready-made cooked pastrycase
- crème fraîcheto serve (optional)
Nutrition: per serving
- kcal619
- fat37g
- saturates13g
- carbs59g
- sugars40g
- fibre2g
- protein11g
- salt0.6g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. First, make a frangipane. Beat the sugar and butter until light and fluffy, then beat in the eggs one at a time. Add the pistachio paste, flour and almonds and mix well.
step 2
Spread the black cherry jam over the base of the pastry case, top with the frangipane mixture and bake for 25-30 mins. Leave to cool completely, then serve with crème fraîche, if you like.
