Summer fruit custard tart
Time to make: 55 mins , plus 30 mins chilling
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
1 3/4 cups flour, plus 2 extra tablespoons, for rolling
1/2 cup (115g) reduced-fat spread
2 tablespoons soft brown sugarlight brown cane sugarX
1 1/2 cups trim milk
1/4 cup custard powder
2 tablespoons sugar
1 teaspoon vanilla bean paste
8-10 strawberries, sliced
1/2 cup raspberries or blueberries or cherries
2 apricots or 1 peach or 1 nectarine
Total fat 9g
Saturated fat 2g
Dietary fibre 2g
1 Preheat oven to 190°C. Base-line a flan dish with baking paper. Place flour in a bowl. Rub in spread to form breadcrumbs. Stir in sugar and enough water to make a soft dough. Roll out pastry on a floured surface, sized to line flan dish.
2 Line flan dish, prick base and chill for 30 minutes. Bake blind (see tip) for 25 minutes until pastry is golden brown. Meanwhile, in a medium-sized bowl mix 5 tablespoons of the milk with custard powder and sugar to form a paste.
3 Heat remaining milk with vanilla bean paste in a pan until almost boiling. Stir hot milk into custard paste. Return this mixture to pan and cook over a gentle heat, stirring, until thickened. Pour custard into pastry case.
4 Arrange fruit on top of custard while still warm. Leave to set before serving.
- The pastry case can be kept for 1 day unfilled. Once filled with custard this tart is best served on the same day, within 4 hours of filling.
- Baking blind: To bake pastry blind, line the tart case with pastry and leave to rest in the fridge for 30 or more minutes. Prick the base with a fork. Cover the pastry with baking paper. Add baking beans, dried chickpeas or uncooked rice to cover the base. Bake for 25 minutes at 190°C until the case is golden brown and the pastry base is dry.