Fruit Tart
Ingredients:
- TART BASE:
- 11/2 cups Lighthouse Plain Flour
- 1/4 teaspoon salt
- 125g chilled butter
- 1 egg
- 2 tablespoons icy water
- 2 tablespoons sugar
- FILLING:
- 2 tablespoons Lion Vanilla Custard
- 1 tablespoon sugar
- 600ml milk
- Fresh fruit slices eg strawberries, banana, kiwifruit etc
Method:
- Place flour, salt and sugar in a food processor with chopped butter. Process until texture resembles a fine crumb.
- Add egg and mix until dough forms a ball. If too crumbly add iced water a little at a time.
- Wrap dough in plastic wrap and refrigerate for 2 hours.
- Prepare custard as directed on pack, and set aside to cool.
- Remove dough from fridge and roll out to 15mm thick.
- Press into a greased flan baking tray and prick base all over with a fork, trying not to pierce it all the way through.
- To prevent pastry puffing up during cooking, place a piece of buttered foil across the pastry, pressing it gently into the sides.
- Bake at 200c in centre of oven for 10 minutes.
- Remove foil and return pastry to oven for a further 3 minutes to brown. Cool.
- Fill pastry with prepared custard and place fruit slices on top.
- Serve with cream, ice cream or fruit.
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