Fruit custard tarts
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8 (makes 8 small tarts)
Time to make:
55 mins (Hands-on time: 30 mins, Cooking time: 25 mins), plus 30 mins chilling
$1.25 per serve
(at time of publication)
Full ingredients list:
1 3/4 cups plain flour, plus extra 2 tablespoons, for rolling
115g reduced-fat table spread
2 tablespoons brown sugar
1 1/2 cups skim milk
1/4 cup custard powder
2 tablespoons sugar
1 teaspoon vanilla bean paste
8–10 strawberries, sliced
1/2 cup raspberries
1 ripe peach or nectarine, sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Line the base of 8 mini flan tins with baking paper. Place flour in a large mixing bowl; rub table spread into flour until mixture resembles breadcrumbs. Stir in sugar and enough water to make a soft dough. Scatter work surface with extra flour. Roll out pastry and cut 8 circles to line flan tins.
Step 2 Line flan tins with pastry; prick bases and chill for 30 minutes. Bake flans for 15–20 minutes, or until pastry is golden brown.
Step 3 Meanwhile, combine 100ml of milk with custard powder and sugar in a medium mixing bowl to form a paste.
Step 4 Heat remaining milk with vanilla bean paste in a medium saucepan over medium heat, until almost boiling. Whisk hot milk into custard paste. Return mixture to pan and cook over a low heat, whisking, until custard thickens. Pour custard evenly into pastry cases.
Step 5 Arrange fruit on top of custard tarts while still warm. Leave tarts to set before serving.
About this recipe
First published: January 2015