This Summer Fruit Custard Tart is an easy and delicious dessert perfect for summer parties or potlucks. It's got a base made from Digestive biscuits, a deliciously thick custard filling and is topped with summer fruits and finished with a delicious apricot jam glaze.
Combine 2 1/2 cups of crushed Digestive biscuits with 8 tablespoons of melted butter and 1/3 cup of icing sugar. Press into a 9 inch tart shell or pie plate.
Bake for 10 minutes and then remove from oven to cool.
For the Custard Filling
In a bowl, whisk together the 2 egg yolks, 6 tablespoons of granulated sugar, 2 tablespoons of custard powder and 100 ml milk. Set aside.
In a pot combine 250 ml milk, 100 ml cream and 1 tablespoon of butter, and bring to a boil.
Lower the heat, and add the custard mix while continuously whisking.
Keep whisking until the custard is thick.
Remove from stove, and let cool completely. Cover with cling film to avoid forming a skin on the custard filling.
Pour prepared custard filling into the tart crust and place in the fridge for at least 5 hours or overnight.
When ready to serve, decorate with assorted fruits. I used kiwi, blueberries, strawberries and mango slices.
For the Apricot Glaze
Whisk together 2 tablespoons of apricot jam and water. Brush this over the fruits for a nice shiny glaze.
Notes
If you do not have digestive biscuits easily available, you may use graham crackers instead.