Custard Tart with Winter Berries

Check out Lentswe and Snooze making an Ultra Mel Custard Creation original recipe - the custard tart. This scrumptious dessert is guaranteed real good, feel good!


Tart base

  • 2 ¼ cup almond flour
  • ¼ tsp Salt
  • ¾ cup unsalted butter, diced
  • 90ml ice water

Custard filling

  • Gelatine leaves
  • 2 x Ultra Mel Strawberry Custard
  • 500ml fresh milk
  • 400g high-Quality chocolate chips (dark)
  • Lemon & poppy seed crumble
  • 3 lemon zest
  • 240g butter
  • 500g flour
  • 100g cornflakes
  • Winter berries
  • Pink marshmallows



In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs. Cover with plastic wrap and refrigerate the dough for 30 minutes.

On a floured work surface or between two sheets of parchment paper, roll out the dough to about ⅛ inch (3 to 4mm) thick. Use the dough to make a pie with a top and a bottom crust or line two 9-10-inch (23 to 25 cm) pie plates.

In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands (this will make it easier to roll out). Proceed with steps 2 and 3 above.