Custard Fruit Tart

This is an easy fruit tart made of sweet pastry crust , custard, chocolate, jam and fresh fruits.

Ingredients:


For the Sweet Pastry Crust


200 grams All purpose flour
pinch of salt
120gm unsalted butter
1 egg, lightly beaten

For the Custard 

• 5 egg yolks
• 300 ml milk
• 300 ml single cream
• 2 tbsp caster sugar
• 2 bay leaves , or 1 cinnamon stick or 1 vanilla pod, slit lengthways (epends what flavour you like)

For the filling

100g dark chocolate, melted

2-3 tbsp strawberry jam

cut fruits of your choice ( I used kiwis, strawberries, peach and raspberries)

Method:

1. In a bowl, whisk the flour with the salt. In a separte bowl , add butter and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

2. Lightly butter and flour an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

3. Meanwhile, preheat oven to 200 degrees C. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

4. To make the custard,whisk the egg yolks lightly in a bowl. 

2. Put the milk and cream into a pan with the sugar and your chosen flavouring. Bring gently up to the boil, then pour onto the egg yolks, whisking constantly.

3. Return the mixture to the pan, set over a very gentle heat. Stir constantly until the custard thickens enough just to coast the back of the spoon and no more. Pull straight off the heat and strain into a cool bowl. Refrigerate. 

4. Once the tart base is cooled, melt the dark chocolate and spread over the tart base.

5. Fill the tart with the cooled custard.

6. Spread the jam over the custard.

7. Arrange the fruits carefully over the custard/jam mixture. Refrigerate.

8. Before serving sprinkle icing sugar.