Blackberry Sage Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the sage custard:</li><li class="ingredients-single-item">400ml full-fat milk</li><li class="ingredients-single-item">15g fresh sage leaves (about 10-12 large leaves)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300g fresh blackberries</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Fresh sage leaves, for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a food processor (or by hand using fingertips), combine the flour, butter, and salt until the mixture resembles fine breadcrumbs. This creates a flaky texture by keeping butter pieces intact. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just comes together – it should hold when pressed between your fingers but shouldn't be sticky. Add the additional tablespoon of water only if needed. The cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill for at least 30 minutes. This relaxes the gluten and solidifies the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the sage custard. Heat the milk in a medium saucepan until just below simmering. Add the sage leaves, remove from heat, cover, and let steep for 30 minutes. This gentle infusion extracts the aromatic oils without bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully transfer to your tin, pressing gently into the fluted edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Prick the base all over with a fork (this prevents air bubbles), then line with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is dry and pale golden. The initial blind baking prevents a soggy bottom by creating a barrier between the wet filling and pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim the excess pastry while it's still warm (it's more brittle now and gives a cleaner edge), then let cool while you finish the custard. Reduce oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Strain the sage-infused milk through a fine mesh sieve into a clean bowl, pressing on the leaves to extract maximum flavor. Discard the sage leaves. In a separate bowl, whisk together egg yolks, sugar, and cornflour until pale and thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually whisk the warm sage milk into the egg mixture (adding slowly prevents curdling). Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened – it should coat the back of a wooden spoon. This takes about 5-7 minutes. Be patient and keep the heat moderate; rushing this step risks lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the vanilla extract. Pour the custard into the cooled tart shell and smooth the surface. Bake for 20-25 minutes until the custard is just set with a slight wobble in the center – it will continue to set as it cools. The lower temperature gently cooks the custard without curdling the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight until fully set. This patience ensures clean slices and fully developed flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, arrange the fresh blackberries on top of the custard in concentric circles or your preferred pattern. For a beautiful finish, heat the apricot jam with 1 tablespoon of water until melted, then strain and brush lightly over the berries for a professional-looking glaze. This not only adds shine but helps preserve the berries' freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Garnish with a few small fresh sage leaves if desired, and serve chilled. The tart is best enjoyed the same day the berries are added, but the base and custard can be prepared a day ahead. Each bite should offer the perfect balance of buttery crust, silky herb-infused custard, and juicy blackberry freshness!</li></ol>