Fruit Tart
A classic pastry shop fruit tart — crisp baked shell filled with milk custard, topped with concentric rings of seasonal fruit and glazed for shine. Egg-free and endlessly customisable.
Per serving
Ingredients
- 1 shellBaked sweet tart shell
- 1 cupMilk (or fruit juice)
- 1/4 cupSugar
- 1/4 cupCustard powder
- 1/4 cupWhipped cream
- 1/2 tspVanilla essence
- 1 1/2 cupsMixed seasonal fruit (strawberry, kiwi, mango, grapes), sliced
- 2 tbspApricot jam or honey, warmed (for glaze)
Method
- 1
In a saucepan whisk the custard powder into a few spoons of the cold milk until smooth.
- 2
Add the remaining milk and sugar and place over medium heat. Whisk continuously until the mixture thickens to a thick, glossy custard, about 4 to 6 minutes.
- 3
Off the heat stir in the vanilla. Cover the surface with cling film and cool fully — the custard must be cold before going into the shell.
- 4
Fold the whipped cream into the cold custard if you want a softer, more airy filling.
- 5
Spoon the custard into the baked tart shell and smooth flat with the back of a spoon.
- 6
Arrange the sliced fruits decoratively in concentric rings or rosettes on top of the custard.
- 7
Brush the fruits gently with warmed apricot jam or honey for shine. Chill at least 30 minutes and serve cold.