AUTUMN FRUIT AND CUSTARD TART
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.