Baked · Brunch · Sweets · Tarts & Pies ·11 February 21

Caramelized Custard Pie with Mulberries

By Raybird. 
Servings: 6. Non-Vegetarian (Contains egg)  

We weren't sure what this would be when we began making it. A cheesecake pie? A Chinese egg tart? A Portuguese custard tart? A Milk Bar (Crack) Pie? Well it turned out to be a little bit of each. It has the tanginess of a cheesecake thanks to the cream cheese, the sweetness of a traditional egg tart, the bittersweet caramel top of a Portuguese Pastel De Nata, and the mind blowing fudgy texture of a Milk Bar Pie. Not to mention the crispy sweet and salty crust. Serve it with some tart mulberries to balance the sweetness and richness. The best part? Both crust and filling are simply mixed in a food processor and ready in a flash. 

Ingredients

Filling
 Cream Cheese, at room temperature

1 pkt (200 grams)
Cream 2/3 cup
Sugar 1 cup
Egg yolk 7 each
Salt 1/4 tsp
Mulberries To Serve

Crust

Sweet Vanilla Biscuits

 1 cup (50 grams)

Salty Crackers

 1 cup (50 grams)

Brown Sugar

 1/4 cup (43 grams)

Salt

 2/3 tsp

Butter, melted

 6 tbsp (85 grams)

Method

1. Preheat oven to 180C. Combine all crust ingredients except the melted butter in the food processor. Pulse until roughly crumbled without any large chunks. Do not pulse to a find powder. Add the melted butter and pulse again to bring it together.

2. Empty the crust mixture into a 9-inch tart tin, preferably with a removable base. Or any tart or quiche pan will work. Pressing by hand, mould the crust on the bottom of the tin and a little on the sides, it does not have to reach the top of the side of the tin.

3. Bake the crust in the preheated oven for 10-12 minutes until medium brown. Let it cool completely before adding the filling so it does not get soggy.

4. Preheat oven to 230C. Combine all filling ingredients except the cream in the food processor. Pulse until completely smooth. Add the cream and continue pulsing until it is homogenous. Make sure there are no lumps. 

5. Pour the filling into the baked (and cooled) crust. Bake in the oven at 230C for 10 minutes. It should be dark brown on top, that's where the delicious caramelised flavour comes from, and the interior should be just set and not overcooked. Take it out when the middle of the filling is still slightly wobbly.

6. Now is the hard part. Cover the cooled tart with plastic wrap and refrigerate it overnight. It needs to be cold and completely set to achieve the fudgy texture and delicious flavour.

7. The next day, cut a slice and serve it with fresh berries to balance the sweetness - we used mulberries. Enjoy!

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