Custard fruit tarts

Photographer: Emma
Makes 12 large tarts or 18 mini tarts

One of my fondest memories as a child is when my mum, sister and I would catch the bus to town and spend the day exploring the city. Usually we would take a packed lunch, but occasionally we were treated to lunch at the tea rooms, where we were allowed to pick a club sandwich and a treat from the cabinet! Everytime, without fail, I would choose the custard fruit tart. So the first thing that came to mind when we decided on the High Tea theme, was the dainty and delicious custard fruit tarts I have had a crush on all my life! Since these custard fruit tarts were for a high tea, I decided to pretty them up a bit and use fresh summer fruit. The deep red raspberries, pale pink watermelon and coral rockmelon made them all the more lady like, just perfect for our high tea!


400g Sweet short pastry

600ml milk
4 egg yolks
1 tbsp cornflour
¼ cup sugar
2 Vanilla Beans
1/3 cup crème fraiche

1 punnet Raspberries


Tart Shells
1.Heat the oven to 180ºC on Bake.
2.Roll pastry out to approximately 3mm thickness and line greased muffins tins.
3.Cover and refrigerate for at least 20 minutes (in the mean time, make your custard – see below).
4.Place the pastry into the oven for 15 – 20 minutes or until golden.
5.Once cooked, remove from the oven and let the tart shells cool a little before removing from tins and placing them on a wire rack.

1.Heat milk in a saucepan until almost boiling, and then remove from the heat.
2.Slice the vanilla pods open, scrape the seeds into the milk and then drop the vanilla pod in the milk.
3.Cover the saucepan and let it sit for 5 – 10 minutes.
4.In another bowl beat the egg yolks, sugar and cornflour together until smooth and pale.
5.Remove the vanilla pod from the milk mixture, and then pour the milk onto the egg mixture.
6.Cook the combined mixture over a low heat until it thickens, stirring continuously. Do not let the mixture boil.
7.Remove from the heat, let the mixture cool and then mix through the crème fraiche. Refrigerate.

To assemble
1.Cut the watermelon and rockmelon into cubes (approx 1.5cm x 1.5cm) and wash the raspberries.
2.Spoon custard into each tart shell and smooth it over with a spoon.
3.Place you pieces of fruit over the tart, covering the custard.