English Custard Tart with Chantilly Cream and Raspberries

Ingredients

For the Pastry

• 150g Plant S Yellow Pea Flour
• 50g cornflour
• 25g ground almonds
• 100g unsalted butter, cold and cubed
• 1 tbsp caster sugar
• ¼ tsp salt
• 1 medium egg yolk
• 2–3 tbsp cold water

For the Custard Filling

• 300ml double cream
• 100ml whole milk
• 4 medium egg yolks
• 50g caster sugar
• 1 tsp vanilla bean paste (or extract)
• Freshly grated nutmeg, for sprinkling

For the Chantilly Cream

• 200ml double cream
• 1 tbsp icing sugar (sifted)
• 1 tsp vanilla bean paste (or extract)

For Decoration

• 150g fresh raspberries
• A sprig of fresh mint

Method

Make the Pastry

• In a large bowl, combine the pea flour, cornflour, ground almonds, sugar, and salt.
• Rub in the cold, cubed butter using your fingertips until the mixture resembles fine breadcrumbs.
• Add the egg yolk and 1 tbsp of cold water, mixing until the dough starts to come together. Add another tablespoon of water if needed.
• Shape the dough into a disc, wrap in cling film, and refrigerate for 30 minutes.

 Prepare the Tart Shell

• Preheat the oven to 160°C.
• Roll out the chilled pastry between two sheets of parchment paper to 3–4mm thickness.
• Line a 20cm (8-inch) tart tin with the pastry, trimming any excess. Prick the base with a fork and chill for another 15 minutes.
• Blind bake the pastry: Line with baking paper, fill with baking beans or rice, and bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until golden. Set aside to cool.

 Make the Custard Filling

• In a saucepan, heat the double cream and milk gently until just below boiling point, then remove from heat.
• In a bowl, whisk the egg yolks, caster sugar, and vanilla bean paste until pale and creamy.
• Gradually pour the warm cream mixture into the egg mixture, whisking constantly to combine.
• Strain the custard through a fine sieve into a jug to remove any lumps.

 Bake the Tart

• Pour the custard into the cooled pastry case.
• Sprinkle freshly grated nutmeg over the top.
• Bake at 130°C for 30–35 minutes, or until the custard is just set with a slight wobble in the centre.
• Remove from the oven and let it cool completely, then chill in the fridge for at least 1 hour.

 Prepare the Chantilly Cream

• In a bowl, whisk the double cream, icing sugar, and vanilla bean paste until soft peaks form.
• Keep refrigerated until ready to serve.

Assemble and Serve

• Slice the chilled tart and serve with a generous dollop of Chantilly cream.
• Arrange fresh raspberries on top or alongside the tart for a fruity finish.
• Garnish with a sprig of fresh mint if desired, then serve and enjoy!