125 g (½ cup) butter
2 egg yolks
100 ml (60 g ) icing sugar
250 g flour (480 ml) cake flour
30 ml (2 Tbsp) cold water
250 ml (1 cup) castor sugar
180 ml (¾ cup) butter, melted
160 ml (⅔ cup) Rhodes Quality 100% Fruit Medley Blend
MethodPlace the butter and the egg yolks into a food processor and blend to pale. Add the icing sugar, salt and flour and process for a few seconds. Add the cold water and process until a pastry forms. Form the pastry into a ball. Flatten. Wrap in plastic wrap and refridgerate for 2 hours. Roll out the pastry to size. Line a pie dish and press the pastry lightly into the pan. Prick the base with a fork and refrigerate for 30 minutes. Bake the pastry case blind in an oven preheated to 190° C for 15 minutes. Remove the baking beans or rice. in a blender, process together the eggs, castor sugar, butter and the Rhodes Quality 100% Fruit Medley Blend. Leave the filling to stand at room temperature for 1 hour. Pour the filling into the baked pastry case and bake in an oven preheated to 140°C for 25 minutes or until the pudding is set. Cool. Sprinkle the tart with castor sugar and grill under a heated element for a few minutes until caramelised. Cool, slice and serve.
To bake a pastry case blind, line the uncooked pastry with baking paper and fill the cavity with baking beans or rice.