Vanilla Custard and Chocolate Crumble Tarts

Irresistible, refreshing and perfectly divine are only a handful of words that best describe such a dreamy dessert! With Spring in full swing and Summer garden parties just around the corner, this no-bake dessert will be an unforgettable finale to your next dinner menu. Each mouth-watering bite is filled with a combination of creamy vanilla, sweet berry flavours and crunchy chocolate wafers. Make this dish your own by selecting your favourite seasonal berries to create a subtly sweet berry compote to garnish the top!

Below makes 3 medium sized tarts or 1 large pie 

What you will need:

Crust:

  • 1 ½ cups chocolate wafers; crumbled finely
  • 6 tbsp. butter; melted

Custard:

  • ¾ cup granulated sugar
  • ½ cup all purpose flour
  • pinch of salt
  • 2 cups milk
  • 2 egg yolks
  • 2 tbsp. butter
  • 1 ½ tsp. vanilla extract

Berry Compote:

  • 1 cup seasonal berries
  • 1 tsp. granulated sugar

Directions:

Prep Time: 2 hrs 30 minutes  ◊  Cook Time: 10 minutes

  1. Start by preparing your chocolate tart shells. In a large bowl, add crushed wafers and melted butter. Toss until well combined and crumble is moist. Evenly spoon mixture into 3 tart moulds or 1 large pie plate. Distribute crumble over bottom and up the sides of your moulds, packing down firmly. Place in fridge and chill for at least 1 hour.
  2. Now to make the custard. In and medium sized saucepan, on low heat, add sugar, salt, flour and milk. Whisk continuously until smooth. Bring to a boil, over medium heat and whisk constantly until mixture thickens. Approximately 5 minutes. Remove from heat.
  3. In a large bowl, whisk egg yolks, and gradually whisk in your milk mixture; about a cup at a time.
  4. In a clean saucepan, add mixture and simmer for 2-3 minutes until thick. Add butter and vanilla and stir until butter is melted.
  5. Use a sieve to strain your mixture; ensuring no lumps in your custard.
  6. Place strained custard into a medium bowl, cover with plastic wrap and place in fridge to chill for 1 hour.
  7. Once chilled, remove chocolate tart shells and custard from fridge for assembly. Spoon custard evenly amongst shells; using a spoon to smooth the surface.  
  8. In a medium saucepan, on medium-low heat, add berries and sugar. Stir often until sugar is melted and berries begin to break down and become juicy. Set aside to cool. Once ready to serve, top custard tarts with berry compote. Enjoy!

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