Tarts
For the shortcrust pastry:
For the custard cream:
For the fruit topping:
A delicious fruit and custard tart with a buttery shortcrust pastry base, a smooth, creamy custard filling and a colourful selection of fresh fruit. Topped with Gellwe Gooseberry Flavour Jelly, juicy watermelon, sweet seedless grapes and blueberries, this refreshing dessert is perfect for summer gatherings, afternoon tea and special occasions.
Prepare the pastry. Mix all the pastry ingredients together using an electric mixer, then transfer to a work surface and quickly knead into a dough. Grease a 24 cm tart tin with butter and dust with flour. Roll out the pastry into a circle approximately 30 cm in diameter and use it to line the base and sides of the tin. Prick the pastry with a fork.
Place the tart tin in an oven preheated to 200°C and bake for approximately 20 minutes.
Prepare the custard cream. Mix the pudding powder with the sugar and 150 ml of cold milk. Bring the remaining milk to the boil, pour in the pudding mixture and cook, stirring continuously, until thickened. Leave the custard to cool, then mix with the softened butter.
Dissolve the jelly in 300 ml of hot water and leave to cool. Use a melon baller to scoop small balls from the watermelon. Wash the remaining fruit and pat dry with kitchen paper. Briefly dip the fruit into the jelly.
Spread the custard cream over the cooled pastry base and arrange the fruit on top. Pour over the remaining jelly and refrigerate the tart for 1 hour.
Enjoy!
