AU­TUMN FRUIT AND CUS­TARD TART

Super Food Ideas - - FRIENDS OVER SWEETS -

SERVES 8 PREP 25 MIN­UTES (PLUS 3 HOURS RE­FRIG­ER­A­TION) COOK 10 MIN­UTES

200g Marie bis­cuits 150g but­ter, melted, plus 20g ex­tra 2 ta­ble­spoons brown sugar 1 ta­ble­spoon dark rum 2 thin stalks rhubarb, trimmed, cut into 5cm lengths 200g red seed­less grapes, cut into small bunches 100g blue­ber­ries 2 figs, quar­tered Pome­gran­ate seeds, to serve Crème Pâtis­sière 1 vanilla bean, split ¼ tea­spoon ground cin­na­mon 1¾ cups milk 3 egg yolks ¹⁄³ cup caster sugar ¼ cup plain flour 15g but­ter, chopped

1 Grease an 11cm x 34cm (base) rec­tan­gu­lar loose-based fluted tart pan. 2 Make Crème Pâtis­sière Scrape seeds from vanilla bean and place in a saucepan with vanilla bean, cin­na­mon and milk. Place over medium heat. Cook, stir­ring for 5 min­utes or un­til mix­ture just comes to a sim­mer. Cover. Set aside for 5 min­utes to in­fuse. Strain into a large jug. Whisk egg yolks, sugar and flour in a bowl. Grad­u­ally add hot milk mix­ture, whisk­ing con­stantly. Trans­fer to a clean saucepan over medium heat. Cook, stir­ring, for 4 min­utes or un­til mix­ture boils and thick­ens. Re­move from heat. Whisk in but­ter. Strain through a fine sieve over a bowl. Cover sur­face with plas­tic wrap. Re­frig­er­ate for 2 hours or un­til cold. 3 Place bis­cuits in a food pro­ces­sor. Process un­til fine crumbs. Add melted but­ter.

Process un­til com­bined. Press mix­ture over base and sides of pre­pared pan. Re­frig­er­ate for 30 min­utes. Spoon crème pâtis­sière into bis­cuit base. Re­frig­er­ate for 15 min­utes. 4 Mean­while, place sugar, ex­tra but­ter, rum and 2 ta­ble­spoons wa­ter in a small fry­ing pan over medium heat. Stir un­til smooth and com­bined. Add rhubarb. Cook, turn­ing oc­ca­sion­ally, for 3 to 4 min­utes or un­til rhubarb is just ten­der. Trans­fer rhubarb to a bak­ing pa­per-lined tray. Add grapes to pan. Turn to coat in sauce. Trans­fer to tray. Pour sauce into a bowl. Cool for 10 min­utes. 5 Ar­range rhubarb, grapes, blue­ber­ries and fig over tart. Driz­zle with sauce. Sprin­kle with pome­gran­ate. Serve im­me­di­ately. NUTRI­TION: (per serve) 1780kj; 25.6g fat; 16g sat fat; 5.5g pro­tein; 40.9g carbs; 2.4g fi­bre; 102mg chol; 258mg sodium.

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