Vanilla Custard Tart With Tropical Fruit Recipe

Name: Vanilla Custard Tart With Tropical Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tbsp butter, softened; 1/4 cup sugar, plus 4 tbsp; 1/2 tsp baking powder; 3/4 cup plain flour, plus 1 tbsp; 1 medium egg yolk; 1 tbsp cornstarch; 1 1/4 cups milk; 1 None vanilla pod, halved, seeds scraped out; 1 medium egg, separated; 2 None kiwi fruit, peeled and diced; 1 None papaya, peeled, deseeded and diced; 1 None orange, peeled and segmented; 1 None baby pineapple, peeled and cubed; 2 None passion fruit, halved; 10 g fresh ginger, peeled and finely grated; 4 sprigs mint, leaves finely shredded

Servings: persons

7 tbsp butter, softened
1/4 cup sugar, plus 4 tbsp
1/2 tsp baking powder
3/4 cup plain flour, plus 1 tbsp
1 medium egg yolk
1 tbsp cornstarch
1 1/4 cups milk
1 None vanilla pod, halved, seeds scraped out
1 medium egg, separated
2 None kiwi fruit, peeled and diced
1 None papaya, peeled, deseeded and diced
1 None orange, peeled and segmented
1 None baby pineapple, peeled and cubed
2 None passion fruit, halved
10 g fresh ginger, peeled and finely grated
4 sprigs mint, leaves finely shredded

1
Mix 5 tbsp of butter with 1/4 cup of sugar, a pinch of salt, the baking powder, 3/4 cup flour and egg yolk with your hands to make a soft dough and press it on the base and up the sides of a greased 8 inch springform pan. Chill for 30 mins. Preheat the oven to 350u00b0F.
2
Mix 1 tbsp flour, the cornstarch and 1/2 cup milk into a paste. Heat the rest of the milk in a pan with the vanilla seeds and pod and 4 tablespoons sugar and bring to a boil. Remove the pod and stir in the flour paste and simmer stirring 2-3 mins to make a thick sauce. Take pan off the heat, add the rest of the butter and stir until it melts. Cool for 5 mins then beat in the egg yolk.
3
Whisk the egg white until stiff and fold into the custard. Pour the mixture into the pan and bake in the bottom half of the oven for about 30 mins. Take out and leave to cool.
4
To make the fruit salad, mix the kiwi, papaya, orange and pineapple. Scrape the passion fruit pulp in to a pan with the juice squeezed from the orange peelings and warm through briefly. Add the ginger and mint and stir gently. Take tart out of the pan, dust with powdered sugar and serve slices with the fruit salad.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 tbsp butter, softened, 1/4 cup sugar, plus 4 tbsp, 1/2 tsp baking powder, 3/4 cup plain flour, plus 1 tbsp, and more.

Yes, Vanilla Custard Tart With Tropical Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Custard Tart With Tropical Fruit

How did you like this recipe?

Frequently Asked Questions