Fresh Fruit Tart
6 Cups of Custard and crust
Ingredients for the pastry crusts
One recipe for a buttery tart crust
(makes 4 crusts) tart crust or pie crust
You can freeze the remaining if you do not use them all at once.
1 2/3 cups of flour
¼ cup of sugar
½ teaspoon salt
1 ¼ sticks of cold butter
2 egg yolks
1 tsp vanilla
1tsp cold water
Place the flour ,sugar and salt in a mixing bowl
Cut the butter into small pieces and work into the
flour using a pastry cutter.
The flour should look like cornmeal.
Wisk together the vanilla,yolks and cold water.
Add to the flour mixture,bringing the mix together with your hands.
Making 4 discs of dough
Refrigerate for 1 hour and roll out into desired pans.
Prick the tart shells with a fork then bake the tart shells at 350 degrees for about 20 minutes or
until the crusts are golden.
Recipe for Custard
This custard can be used to make a fruit tart or banana cream pie or coconut cream pie or filling
for cakes. Or pour into custard cups for vanilla pudding.
6 cups of milk, divided 3 and 3.
(You’ll need a 2 Qt pot and a 1Qt pot)
¾ cups flour
6 egg yolks
2 tsp vanilla
In the 2Qt pot pour 3 cups of milk, 1cup sugar and ¾ cups of flour.
Wisk together and mix thoroughly
Meanwhile heat up the remaining 3cup of milk in the other pot and scald.
While wisking pour the hot milk into the milk with the flour and sugar.
Wisk constantly until the mixture come to pudding consistency.
It will thickly coat the back of your spoon.
Wisk the yolks in a separate bowl with the vanilla.
Then take some hot pudding mix,about 2 ladle fulls and wisk into yolks. Then return the yolks
into the hot pudding mix. (this is tempering)
Cook the mixture to a slow boil,it should be thick.
Wisk in the butter.
Now you’re ready to use your custard