Creamy and fruity, this Custard tart recipe makes for a scrumptious dessert. It’s easy to prepare and will please any crowd.
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
220g frozen shortcrust pastry case
1 1/3 cups (330ml) milk
1 tsp vanilla bean paste
3 Coles Australian Free Range Egg yolks
1/4 cup (55g) caster sugar
1 1/2 tbs cornflour
1 peach, stoned, cut into wedges
1 plum, stoned, cut into wedges
125g strawberries, halved
150g red grapes
150g white grapes
2 tbs honey
1/4 cup (60ml) rosé
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Method
Step 1
Preheat oven to 180˚C. Cook the pastry case following packet directions. Set aside to cool completely.
Step 2
Meanwhile, place the milk and vanilla in a medium saucepan. Bring just to a simmer over medium-low heat. Remove from heat. Whisk the egg yolks, sugar and cornflour in a medium bowl until combined. Gradually whisk the hot milk mixture into the egg mixture until smooth. Place the mixture in a clean saucepan over low heat. Stir with a wooden spoon for 3-5 mins or until custard thickens and coats the back of the spoon. Pour into a large bowl. Cover surface with plastic wrap and place in the fridge to chill.
Step 3
While the custard is chilling, increase oven to 200˚C. Line a baking tray with baking paper. Place the peach, plum, strawberry, combined grapes, honey and rosé or cranberry juice in a medium bowl. Stir to combine. Transfer to the prepared tray. Bake for 10 mins or until fruit starts to soften. Set aside for 15 mins to cool.
Step 4
Whisk the custard until smooth. Spoon the custard into pastry case and top with the fruit. Drizzle with any syrup from the tray to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute rosé for cranberry juice.
Prep time20 mins20 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
220g frozen shortcrust pastry case
1 1/3 cups (330ml) milk
1 tsp vanilla bean paste
3 Coles Australian Free Range Egg yolks
1/4 cup (55g) caster sugar
1 1/2 tbs cornflour
1 peach, stoned, cut into wedges
1 plum, stoned, cut into wedges
125g strawberries, halved
150g red grapes
150g white grapes
2 tbs honey
1/4 cup (60ml) rosé
Description
Creamy and fruity, this Custard tart recipe makes for a scrumptious dessert. It’s easy to prepare and will please any crowd.
Method
Step 1
Preheat oven to 180˚C. Cook the pastry case following packet directions. Set aside to cool completely.
Step 2
Meanwhile, place the milk and vanilla in a medium saucepan. Bring just to a simmer over medium-low heat. Remove from heat. Whisk the egg yolks, sugar and cornflour in a medium bowl until combined. Gradually whisk the hot milk mixture into the egg mixture until smooth. Place the mixture in a clean saucepan over low heat. Stir with a wooden spoon for 3-5 mins or until custard thickens and coats the back of the spoon. Pour into a large bowl. Cover surface with plastic wrap and place in the fridge to chill.
Step 3
While the custard is chilling, increase oven to 200˚C. Line a baking tray with baking paper. Place the peach, plum, strawberry, combined grapes, honey and rosé or cranberry juice in a medium bowl. Stir to combine. Transfer to the prepared tray. Bake for 10 mins or until fruit starts to soften. Set aside for 15 mins to cool.
Step 4
Whisk the custard until smooth. Spoon the custard into pastry case and top with the fruit. Drizzle with any syrup from the tray to serve.
