Description
Indulgent Berry Custard Pastry blends silky Italian crema pasticcera with fresh seasonal berries nestled in delicate pastry. Sweet and creamy layers promise a delightful dessert experience you’ll savor with each elegant bite.
Ingredients
Scale
Base Ingredients:
- 2 sheets puff pastry
- 3 large eggs
- 500 ml whole milk / 2 cups whole milk
- 100 g mixed berries / 3.5 oz mixed berries
Sweeteners and Flavoring:
- 150 g granulated sugar / 3/4 cup sugar
- 1 vanilla bean
- 50 g powdered sugar / 1/2 cup powdered sugar
- 1 tsp vanilla extract
Thickening and Finishing Ingredients:
- 50 g all-purpose flour / 1/2 cup flour
- 30 g cornstarch / 1/4 cup cornstarch
- 50 ml heavy cream / 1/4 cup heavy cream
- 1 pinch salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully unroll the puff pastry sheets and cut each into a rectangular shape, ensuring even edges.
- Gently score a border around each pastry sheet, about 1 inch from the edge, without cutting completely through the dough.
- Prick the inner portion of the pastry with a fork to prevent excessive rising during baking.
- Place the prepared pastry sheets on the lined baking sheet and refrigerate while preparing the custard.
- Split the vanilla bean lengthwise and scrape out the seeds, reserving both seeds and pod.
- In a medium saucepan, combine whole milk, vanilla bean seeds, and pod, heating until just before boiling.
- Whisk eggs and granulated sugar in a separate bowl until pale and creamy.
- Sift all-purpose flour and cornstarch into the egg mixture, stirring until smooth and free of lumps.
- Remove the vanilla pod from the warm milk, then gradually pour the milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens and becomes glossy.
- Remove from heat, stir in heavy cream, vanilla extract, salt, and lemon zest, then transfer to a bowl to cool.
- Once the custard reaches room temperature, remove the pastry from the refrigerator.
- Bake the pastry sheets for 15-18 minutes until golden and puffed, then let cool completely.
- Spread the cooled custard evenly over the baked pastry, leaving the border untouched.
- Artfully arrange mixed berries on top of the custard.
- Dust the pastry with powdered sugar just before serving.
- Slice and serve immediately to maintain the pastry’s crisp texture.
Notes
- Ensure pastry stays crisp by scoring and pricking to prevent excessive rising, creating a perfect base for the creamy custard.
- Temper the egg mixture carefully when adding hot milk to avoid scrambling, whisking constantly for a smooth, silky custard texture.
- Chill the custard completely before spreading on pastry to maintain the delicate layers and prevent soggy bottoms.
- Customize the dessert by swapping berries with seasonal fruits or adding a hint of liqueur to the custard for an elegant twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 27 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg