Very Cherry Custard Tart


  • 1 x 250 g roll ready to use short crust pastry, defrosted
  • 500 ml (2 C) milk
  • 5 ml (1 t) vanilla essence
  • 45 ml (3 T) cake flour
  • 45 ml (3 T) corn flour
  • 2 eggs
  • 2 egg yolks
  • 190 ml ( ¾ C) white sugar
  • 2 x 400 g can Rhodes Very Cherry in Light Syrup, drained
  • to serve: icing sugar


  1. Unroll the short crust pastry, and line a pie tart which has been sprayed with non-stick spray.
  2. Trim and neaten the edges with a sharp knife, and prick the bottom of the pastry with a fork.
  3. Line the raw pastry with a sheet of baking paper and fill with baking beans or raw rice.
  4. Bake the pastry in an oven preheated to 180˚C for 15 minutes.
  5. Remove the beans/rice and baking paper and return the pastry to the oven for a further 5 minutes or until the pastry case is golden and baked through.
  6. Cool.
  7. Place the milk and vanilla essence in a medium saucepan, and heat to just boiling.
  8. In a bowl place the cake flour, corn flour, eggs and egg yolks and whisk well.
  9. Pour the hot milk over the egg mixture and whisk to mix into a custard.
  10. Strain the custard back into the saucepan and whisk continuously over a medium heat until thickened.
  11. Allow to cool for 15 minutes, whisking occasionally to prevent a skin forming
  12. Spoon the custard into the baked pastry case and allow to cool completely.
  13. Top the custard with the Rhodes Very Cherry in Light Syrup.
  14. Sprinkle with icing sugar and serve.


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