Fruit Medley Tart | Rhodes Quality

Find out how the South African government is working to combat the spread of the corona virus here: https://sacoronavirus.co.za

Ingredients

Pastry

125 g (½ cup) butter

2 egg yolks

100 ml (60 g ) icing sugar

pinch salt

250 g flour (480 ml) cake flour

30 ml (2 Tbsp) cold water

Filling

4 eggs

250 ml (1 cup) castor sugar

180 ml (¾ cup) butter, melted

160 ml (⅔ cup) Rhodes Quality 100% Fruit Medley Blend

Method

Place 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.
Cooking Tip

To bake a pastry case blind, line the uncooked pastry with baking paper and fill the cavity with baking beans or rice.

Reviews

There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *