Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rosehip and custard tart. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
When ready to assemble the tart, spoon in the custard filling, and with a sharp knife, carefully slice the ends off the rosehips, then slice them in half, lengthways and scoop out the ball of seeds with a teaspoon. Place the rosehips on top of the custard, cut-side down. Transfer the glaze to a pouring jug and drizzle over the glaze. Spread the rosehip paste as a layer on the tart base.
Rosehip and custard tart is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Rosehip and custard tart is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have rosehip and custard tart using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rosehip and custard tart:
- Make ready 350 g shortcrust pastry
- Make ready 550 ml custard
- Make ready 200 g Rosehip puré
- Make ready 2 tbsp cornflour
- Take Pinch ground cloves
- Prepare 0.5 tsp nutmeg
- Take 1 tbsp jam
This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit. When ready to assemble the tart, spoon in the custard filling, and with a sharp knife, carefully slice the ends off the rosehips, then slice them in half, lengthways and scoop out the ball of seeds with a teaspoon. Place the rosehips on top of the custard, cut-side down.
Instructions to make Rosehip and custard tart:
- Roll the pastry out on a floured surface and to a thickness of about 4 mm and line a 30 cm round pie tin with the pastry.
- Blind bake the pastry for 25 minutes removing the paper and beans for the last of those 5 minutes
- Mix the rosehip puré with the cornflour, ground cloves and nutmeg. The mixture should be thick but spreadable.
- Make-up the custard using custard powder, sugar and milk. Cook the custard until it is pourable like thick cream.
- Heat the jam to make it runny. When you remove the pastry from the oven, apply a thin layer of jam on the base. A silicone brush will help with this task.
- Spread the rosehip paste as a layer on the tart base. Pour in some custard until it looks like the tart might become difficult to move. Then place the tart in the oven on a shelf, and top up with the remaining custard.
- Bake the tart for 30 minutes or until the custard looks set around the edges - there should be a little wobble in the centre. It will continue to cook so remove the tart at this stage.
- Allow the tart to cool completely and then serve cold with some cream.
When ready to assemble the tart, spoon in the custard filling, and with a sharp knife, carefully slice the ends off the rosehips, then slice them in half, lengthways and scoop out the ball of seeds with a teaspoon. Place the rosehips on top of the custard, cut-side down. If you're not a cookie person, Rosehip Custard Tart may be more your style. It is a lovely custard in a shortbread crust and topped with a rosehip honey glaze. Rosehip & Custard Tart This one is a complete labour of love; a custard tart topped with rosehips and a rosehip syrup glaze.
So that is going to wrap this up for this special food rosehip and custard tart recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
