Fruit and custard tart

Some time ago I tried a recipe given to me by an American friend for a sweet fruit pie with custard already in it. It sounded interesting, and when I made it – as usual for a fruit pie but with a lattice top, before putting the top on you add the custard. It was delicious but I did think it still needed some extra custard or cream – any excuse for overindulgence!!

I came across a recipe a today in my mum’s cookery scrap book for a rhubarb and custard tart – I guess any fruit would do, the recipe suggests fresh raspberries instead of rhubarb, so I guess a tart fruit would be best – a tart tart and custard! It also specifies sweet pastry – I might just do an enriched pastry, I wouldn’t want to overdo the sweetness.

Rhubarb and custard tart

• ¼ pint or thereabouts of packet custard (or make your own)
• 2 large eggs
• pastry case – sweet or enriched
• ½ lb or thereabouts of cooked rhubarb, drained, or fresh raspberries, or any other tart fruit
• 1 tbsp demerara sugar
• 1 tsp or slightly less of ground nutmeg

1. beat the custard and eggs together until smooth and pour into the pastry case
2. arrange the fruit on top and sprinkle with sugar and nutmeg
3. cook in centre of oven, gas mark 5, 190º C, 375º F for about 40 mins

I’m not sure if it should be served hot or cold – which ever is preferred I guess, and I do wonder, if cold an extra lovely indulgence might be some clotted cream?

My featured image is of my peach and blueberry custard pie which I was very proud of!