The Spanish love custard and frequently use it as filling in tarts and pastries. This puff pastry tart is filled with creamy custard and tart berry filling, and then topped with a lattice-work of puff pastry. It is a good choice for a sweet breakfast, brunch, afternoon snack or a dinner party.
Other Spanish tart recipes include:
- 2 cups berry filling/topping (see this berry filling recipe)
- Vegetable shortening to coat pan
- 2 sheets puff pastry – (1 package of 17 oz frozen puff pastry)
- 2 cups (1/2 liter) whole milk
- 1 cinnamon stick
- 3 egg yolks
- 2/3 cup (125 grams) granulated sugar
- 1/4 cup (32 grams) corn starch
- 1/4 cup (31 grams) unbleached white flour
- 2 egg whites
This Spanish custard and berry filled tart recipe makes 8-10 servings.
Prepare the berry topping recipe using berries of your choosing, such as blueberries, blackberries or raspberries. The topping will be added to the tart just before baking and should not be refrigerated or too hot, but just at room temperature.
Remove puff pastry sheets from freezer and allow to thaw 10-15 minutes. Using a paper towel, coat an 8-inch springform cake pan with vegetable shortening.
Line the cake pan with puff pastry, trimming the edges to fit the pan and pressing the pastry into corners. Prick the bottom with a fork.
Set aside the pan and the second sheet until ready to cut. (Rather than a top crust, the other pastry sheet will be cut into strips approximately 1-1.5-inches to form a lattice on top.)
Measure and sift flour and corn starch for custard and set aside on plates.
Pre-heat oven to 360°F (180°C).
While the oven is heating, prepare the custard filling. Pour all but 1/4 cup (30 ml) of the milk into a medium-size, heavy-bottom sauce pan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.
In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and corn starch to the egg mixture and beat with a hand mixer on medium-high speed. Add the reserved 1/4 cup milk and continue to mix until smooth and creamy.
Remove cinnamon stick from the heated milk. While stirring constantly, pour about a third of the warm milk into the egg mixture. Once milk has mixed thoroughly with eggs, slowly pour in the rest of the milk, while constantly stirring. Transfer the mixture into a large sauce pan and heat on medium, stirring continuously. Bring to a boil and allow to boil for just 30 seconds, then remove from heat immediately and pour into the spring form pan with the puff pastry crust.
Note: If lumps begin to form in the custard while heating, use a hand mixer on low speed to break up the lumps.
Pour the berry topping over the custard filling and spread evenly. Cut the other pastry sheet into strips about 1 to 1.5-inches wide and lay across top in lattice pattern. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust.
Place in pre-heated oven in middle rack. Bake for 30-35 minutes. Remove and allow to cool for at least 20 minutes before serving. If tart will not be eaten within 2 hours, refrigerate. Bring to room temperature before serving.