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Custard tart with rosé roasted fruit recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious custard tart topped with rosé-infused roasted fruit - a perfect summer treat!
Ingredients:
  • 220g frozen shortcrust pastry case
  • 330ml milk
  • 1 tsp vanilla bean paste
  • 3 Free Range Egg yolks
  • 55g caster sugar
  • 15.00 gm cornflour
  • 1 peach, stoned, cut into wedges
  • 1 plum, stoned, cut into wedges
  • 125g strawberries, halved
  • 150g red grapes
  • 150g white grapes
  • 57.20 gm honey
  • 60ml rose petal
Instructions:
  • Preheat your oven to 180˚C. Bake the pastry case as per the instructions on the packet. Allow it to cool completely.
  • In a medium saucepan, heat milk and vanilla until just simmering. Remove from heat. In a bowl, whisk together egg yolks, sugar, and cornflour until combined. Gradually whisk hot milk mixture into the egg mixture until smooth. Transfer mixture to a clean saucepan over low heat. Stir with a wooden spoon for 3-5 minutes until custard thickens. Chill in the fridge, covered with plastic wrap, until ready to use.
  • Chill the custard, then preheat your oven to 200˚C. Line a baking tray with parchment paper. Combine peach, plum, strawberries, grapes, honey, and rosé or cranberry juice in a bowl. Mix well and spread on the tray. Bake for 10 mins until fruit softens. Let it cool for 15 mins before serving.
  • Mix the custard until it's velvety. Fill the pastry case with the custard and arrange the fruit on top. Finish by drizzling any syrup from the tray before serving.

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