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Summer fruit custard tart
1 ratingsRate

Summer fruit custard tart

Serves: 8 (makes 1 large tart or 8 small tarts)
Time to make: 55 mins , plus 30 mins chilling
Hands-on time: 30 mins
Total cost: $15.20 / $1.90 per serve

(at time of publication)

HFG tip

  • 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.

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