top of page
  • Sarah Rainey

Ruffled custard tart

It's that time of year again: the days are short, the nights are dark and cold... and I want to do nothing else except snuggle up on the sofa and stuff my face with beige foods. Like chips. Oh, and this super-speedy tart.

Packed full of juicy berries, creamy custard and crisp flaky pastry, it's the perfect Monday pick-me-up. So pop one in the oven with your dinner tonight and marvel at how easy it is to make - and how impressive it looks (and tastes) when you take it out of the oven, bubbling, golden and delicious.

Serves 6


1 x 270g pack of filo pastry (7 sheets)

500ml fresh custard

200g raspberries


Preheat oven to 200C/Fan 180C. Take the filo out of the fridge 10 minutes before you’re ready to start. Grease a round pie dish (approx 24cm diameter) with a little butter or flavourless oil and line it with greaseproof paper.

Open out the pastry sheets and lay them horizontally in front of you. Take each at the top two corners and crumple it downwards to the bottom edge, then roll it up in a spiral so it looks roughly like a rose. Place the first ‘ruffle’ in the centre of the dish and arrange the remaining 6 around it in a circle so the dish is completely full. Bake for 20 minutes.

Pour the custard over the top and scatter on the raspberries. Bake for another 30 minutes, until the pastry is golden and the custard bubbling. Dust with icing sugar and serve hot or cold. The tart will stay fresh for 3 days in the fridge.

191 views0 comments

Recent Posts

See All
bottom of page