Summer fruit custard tart
- 1 ¾ cups flour, plus 2 extra tablespoons, for rolling
- ½ cup (115g) reduced-fat spread
- 2 tablespoons soft brown sugarlight brown cane sugarX
- Custard filling
- 1 ½ cups skim milk
- ¼ cup custard powder
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste
- Fruit topping
- 8-10 strawberries, sliced
- ½ cup raspberries or blueberries or cherries
- 2 apricots or 1 peach or 1 nectarine
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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