A delicious and light dessert. Quick to make and tastes just like summer!!!!!!
WHAT YOU NEED:
For the short crust pastry:
2¼ cups plain flour
1/4 cup icing sugar
125g unsalted butter, softened
2 large eggs
For filling;
Option one
Premade thick custard. (must be thick)
Option two
Custard powder and required ingrediants on the box to make a thick custard
Option three
2 cups skim milk
3 eggs
6 tbsp sugar
4 tbsp cornflour
6 drops vanilla essence
1/2 cup skim milk (additional)
Fruits of your choice ( berries, kiwi etc avoid fruits that brown once cut eg apples, bananas)
WHAT TO DO:
FOR THICK CUSTARD:
1. Place the milk in a saucepan over low heat and slowly warm (not boil) stirring gently.
2. In a bowl beat the eggs, vanilla and sugar till combined.
3. In another bowl dissolve the cornflour in some milk and whisk till no lumps.
4. In a large bowl combine the milk and cornflour mix to eggs/sugar and vanilla mix and beat until combined.
5. Pour hot milk into the large bowl with the other ingrediants in and beat lightly. Return this mixture to the saucepan and back onto low heat.
7. Whisk continuously and heat slowly. You must use a whisk.
8. Mixture will turn into a delcious thick custard. Be careful not to burn and remember custard will thicken even further on cooling.
WHAT TO DO:
FOR PASTRY TART SHELL:
1. In a food processor place the flour, chopped butter and sugar and pulse till the mixture looks like bread crumbs.
2. Add the eggs and continue pulsing till the mixture comes together. You may need to add a little cold water to allow for the mixture to combine and form a dough.
3. Turn the dough onto a slightly floured surface a knead till it comes together in a smooth dough. Roll out to a round shape.
4. Wrap in cling film and place in fridge for around 30 mins.
5. Preheat the oven to 200 celcius if using a fan forced required temp will be lower so aprox 180 celcius.
6. Roll the dough into a tart tray and press in gently. Cut off excess dough and fork around the edge for design and prick all ove the base. Place this back into the fridge for 15 mins.
7. Remove tart tray from frdge and place a layer of baking paper on the bottom and place a cupful of beans or rice and blind bake the tart shell for 15 mins and then remove the paper and beans/rice ( store these for future blind baking) and bake the tart shell for a further ten mins.
8. Remove from oven and allow to cool.
FINAL STEPS:
1. Fill tart shell with room temperature thick custard and place in fridge for a hour for cooling.
2. Cut up your choice of fruits (strawberries, berries, kiwi etc)
3. Place fruits randomly on top and return to fridge for 15 mins.
4. Serve cold from the fridge!
