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Custard and Fruit Tarts
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Ingredients:
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1 pkg Tenderflake Tart Shells
2 egg yolks
¼ cup (50ml) sugar
¼ cup (50ml) flour
1 cup (250ml) whole milk
2 tsp (10ml) vanilla extract
¾ cup (150ml) apricot jam
various fresh fruit (or canned)
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Method:
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Prepare Tenderflake Tart Shells as directed on the package.
To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apricot jam until almost liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
Serve the same day of making. Refrigerate any leftovers.
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