Rosehip and custard tart
Rosehip and custard tart

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rosehip and custard tart. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Rosehip and custard tart is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rosehip and custard tart using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rosehip and custard tart:
  1. Take 350 g shortcrust pastry
  2. Get 550 ml custard
  3. Take 200 g Rosehip puré
  4. Take 2 tbsp cornflour
  5. Make ready Pinch ground cloves
  6. Take 0.5 tsp nutmeg
  7. Take 1 tbsp jam

Place the rosehips on top of the custard, cut-side down. This is a humble 'Fruit & Custard Tart' with no pie crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good.

Steps to make Rosehip and custard tart:
  1. 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.
  2. Blind bake the pastry for 25 minutes removing the paper and beans for the last of those 5 minutes
  3. Mix the rosehip puré with the cornflour, ground cloves and nutmeg. The mixture should be thick but spreadable.
  4. Make-up the custard using custard powder, sugar and milk. Cook the custard until it is pourable like thick cream.
  5. 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.
  6. 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.
  7. 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.
  8. Allow the tart to cool completely and then serve cold with some cream.

You can make with any fruit in season. 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. 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.

So that’s going to wrap this up for this exceptional food rosehip and custard tart recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!