Glazed Fruit and Custard Tart
- Replies 2
A friend who used to own a restaurant at Surry Hills Sydney, gave me this recipe along time ago and I had forgotten about it until I made it on Saturday.
This is a recipe that is sure to impress your guests
Recipe is credited to Vasili and photos are credited to Suzanne Rose
I was told to use my kitchen scales with this recipe and so I do
Prep time: 60 minutes plus 30 minutes freezing time. I make Custard and pastry either the night before or first time in the morning
Cooking time: 30 minutes
For Pastry
Method
Step 1 - I like to make the pastry cream and the pastry the night before so that it they both have time to cool. To make the pastry, whisk the flour and salt together and set aside. Cream the butter and sugar together in a bowl using a electric mixure on medium speed for 3 minutes. Add in the egg yolks and vanilla and beat to incorporate. Then mix in the flour on low speed until it starts to come together.
Step 2 - Place on a surface and knead and then roll out to 3-5mm thickness between two sheets of baking paper Place on a baking tray and put in the fridge for 1 hour or overnight.
Step 3 - Make the custard.
Whisk the sugar and egg yolks together and add the cornflour and whisk In a saucepan heat the cream and milk together until almost boiling. Reduce heat to low medium and add in the egg mixture and stir to prevent it sticking to the bottom. Try not to overstir. Allow to thicken and coat the back of a spoon. It will thicken further on cooling.
Step 4 - Take the pastry out of the fridge and gently remove the baking paper and dust with flour on both sides. I cut the pastry same size as the tin base or just slightly bigger . At this stage the pastry will soften enough so you can press the pastry together to seal. You don't want any gaps in the pastry as the custard will leak.
Step 5 - Stab with a fork to make tiny holes all over and place in the freezer for 30 minutes. Preheat oven to 160 C or 140 C Bake for 20 minutes or until almost cooked in the centre. Brush with a little egg white to seal the pastry to keep the pastry crisp and bake for another 8-10 minutes. You want this crisp like a biscuit
Step 6 - Once the pastry has cooled fill with the custard and smooth out with a knife or spatula. Place fruit on top Making sure its completely covered Then mix the apricot jam with the boiling water, stir, until completely mixed. Brush over the fruit.
Leave in fridge until ready to serve and cut into small squares
This is a recipe that is sure to impress your guests
Recipe is credited to Vasili and photos are credited to Suzanne Rose
I was told to use my kitchen scales with this recipe and so I do
Prep time: 60 minutes plus 30 minutes freezing time. I make Custard and pastry either the night before or first time in the morning
Cooking time: 30 minutes
For Pastry
- 330g plain flour flour
- 1/4 teaspoon salt
- 170g butter, softened and cubed
- 135g icing sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1 egg white (to seal base)
- 115g caster sugar
- 4 egg yolks
- 2 tablespoons cornflour
- 250ml cream
- 170ml milk
- 2 teaspoons vanilla bean paste or essence
- Around 800g mixed fresh fruit including strawberries, blueberries, canned pineapple pieces drained
- 2 tablespoons apricot jam
- 1 tablespoon boiling water
Method
Step 1 - I like to make the pastry cream and the pastry the night before so that it they both have time to cool. To make the pastry, whisk the flour and salt together and set aside. Cream the butter and sugar together in a bowl using a electric mixure on medium speed for 3 minutes. Add in the egg yolks and vanilla and beat to incorporate. Then mix in the flour on low speed until it starts to come together.
Step 2 - Place on a surface and knead and then roll out to 3-5mm thickness between two sheets of baking paper Place on a baking tray and put in the fridge for 1 hour or overnight.
Step 3 - Make the custard.
Whisk the sugar and egg yolks together and add the cornflour and whisk In a saucepan heat the cream and milk together until almost boiling. Reduce heat to low medium and add in the egg mixture and stir to prevent it sticking to the bottom. Try not to overstir. Allow to thicken and coat the back of a spoon. It will thicken further on cooling.
Step 4 - Take the pastry out of the fridge and gently remove the baking paper and dust with flour on both sides. I cut the pastry same size as the tin base or just slightly bigger . At this stage the pastry will soften enough so you can press the pastry together to seal. You don't want any gaps in the pastry as the custard will leak.
Step 5 - Stab with a fork to make tiny holes all over and place in the freezer for 30 minutes. Preheat oven to 160 C or 140 C Bake for 20 minutes or until almost cooked in the centre. Brush with a little egg white to seal the pastry to keep the pastry crisp and bake for another 8-10 minutes. You want this crisp like a biscuit
Step 6 - Once the pastry has cooled fill with the custard and smooth out with a knife or spatula. Place fruit on top Making sure its completely covered Then mix the apricot jam with the boiling water, stir, until completely mixed. Brush over the fruit.
Leave in fridge until ready to serve and cut into small squares
Last edited:
.png){kind=icon}
