- 1 3/4 cup (260g) plain (all-purpose) flour
- 1/4 cup (40g) icing (confectioners’) sugar
- 185 gram cold butter, chopped coarsely
- 1 egg yolk
- 2 teaspoon iced water, approximately
- 1 medium kiwifruit (85g)
- 60 gram fresh raspberries, halved
- 60 gram fresh blueberries
- 1 cup (250ml) milk
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1/3 cup (75g) caster (superfine) sugar
- 2 teaspoon pure cornflour (cornstarch)
- 1/3 cup (80ml) thickened (heavy) cream, whipped
Custard fruit tarts
Process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the iced water to make ingredients come together. Turn dough onto a floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Roll out half the pastry between sheets of baking paper until 3mm thick. Cut out 12 x 6cm rounds; press rounds into holes of one pan. Prick bases of cases well with a fork. Repeat with remaining pastry. Refrigerate 30 minutes.
Preheat oven to 200°C.
Bake about 10 minutes. Stand cases in pan 5 minutes; transfer to a wire rack to cool.
Meanwhile, make custard cream; bring milk and extract to the boil in a small saucepan. Beat egg yolks, sugar and cornflour in a small bowl with an electric mixer until thick. With motor operating, gradually beat in hot milk mixture. Return custard to same pan; stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; refrigerate 1 hour. Fold cream into custard.
Cut kiwifruit crossways into eight slices; cut 3cm rounds from slices. Spoon custard cream into cases; top with fruit.
Pastry cases and custard can be made, and stored separately, 2 days ahead; fold cream into custard just before using. Assemble and serve tarts as close to serving time as possible.