Frutti tutti le­mon tart

Australian Women’s Weekly NZ - - CONTENTS -


250g But­ter­nut Snap bis­cuits 125g but­ter, melted ½ cup (40g) toasted flaked al­monds 2 x 395g cans sweet­ened con­densed milk 6 egg yolks 1 ta­ble­spoon finely grated le­mon rind 1 cup (250ml) le­mon juice 1 (600g) mango 1 (160g) nec­tarine 1 (120g) plum 250g fresh rasp­ber­ries

1 Pre­heat oven to 180°C (160°C fan-forced). Lightly grease a 23cm-24cm fluted loose­bot­tomed flan tin. Place the flan tin on an oven tray. 2 Process the bis­cuits in a food pro­ces­sor un­til fine crumbs. Stir in the melted but­ter and al­monds. Press the mix­ture into the base and side of pre­pared tin; re­frig­er­ate while pre­par­ing fill­ing. 3 Beat sweet­ened con­densed milk, yolks, le­mon rind and juice in a medium bowl with a elec­tric mixer un­til thick and smooth (about 3-5 min­utes). Pour fill­ing into the bis­cuit crust and bake for 15-20 min­utes or un­til just set. Cool to room tem­per­a­ture then re­frig­er­ate for 3 hours or overnight. 4 Cut off the cheeks of the mango, nec­tarine and plum, then slice very finely. Ar­range the rasp­ber­ries around the out­side of tart, then po­si­tion the mango, nec­tarine and plum slices, then mango and, fi­nally, a few more plum slices, over­lap­ping slightly. Not suit­able to freeze or mi­crowave.

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