Peach & Passionfruit infused custard tart

Servings 6
Preparation Time 20 mins
Cooking Time 1 hour 15 mins
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Ingredients

CUSTARD
2 Ti Ora Peach & Passionfruit Green Tea with Kawakawa tea bags
2 Cups of milk
1 tsp vanilla extract or vanilla paste
¼ cup + 2 Tsp of cornflour
1/3 cup + 1 Tbs caster sugar 
2 large egg yolks

TART SHELL
110 grams of unsalted butter cubed and at room temperature
¼ cup caster sugar
¼ tsp salt
1 large egg yolk
1 ½ cups plain flour 

Instructions

To make the custard:

  1. Place 1 cup of milk, Ti Ora Peach & Passionfruit Green Tea with Kawakawa tea bags and vanilla in a medium sized saucepan. Heat over a medium to low heat stirring often until mixture just starts to simmer. Set aside for tea to infuse milk for 5 minutes or so.
  2. In a medium sized bowl whisk together remaining milk, egg yolks, sugar and cornflour.
  3. While whisking quickly, slowly pour around ¼ of the milk into the egg.  Once this has been added you can add the remaining milk and whisk to combine.
  4. Return custard back into the saucepan & cook over medium to high heat whisking consistently until mixture starts to thicken and comes to a boil. Once it has come to a boil remove from the heat and strain through a sieve to remove any possible lumps.
  5. Place cooked custard in a bowl and cover with cling film making sure that the cling film touches the top of the custard, this will stop a skin forming on the top of the custard. Place the custard in the fridge to cool completely.

To make the Tart shells:            

  1. In a medium sized bowl cream together butter, sugar, and salt, scraping down the sides of the bowl as you go.
  2. Add in the egg yolk and mix until fully incorporated. Sift in the flour and mix until it becomes crumbly. 
  3. Place dough onto a clean bench and press together until it forms a ball.  Mould dough into a circle about an inch thick, cover in cling film and place into the fridge for at least 30 minutes.
  4. Pre-Heat oven to 200c or 180c fan forced. Place chilled dough onto a lightly floured bench and divide the dough into 6 equal parts.  One piece at a time, roll the dough out into an even layer slightly larger than your tart tin. Gently lift dough and place it over your tart tin.  Using your fingers gently press dough against the bottom and sides of the tart tin until your tin is fully covered. Use a knife to trim the excess dough from the sides of the tin. Repeat process with remaining dough. If your dough tears, simply press additional dough into the holes and press with your fingers. If your dough gets too soft to work with place it back in the fridge for 10 minutes or so.
  5. Using a fork press little holes into the base of your dough, this will help to release any air bubbles that become trapped in the dough.  Bake tart shells for 10-15 minutes or until golden brown.
  6. Let the tart shells cool slightly for 5 minutes before you turn the tarts out onto a wire rack to cool completely.
  7. ASSEMBLY: Remove the custard from the fridge and give it a good whisk. Spoon or pipe the custard into the cooled tart shells and serve immediately with fresh fruit and a dollop of either crème fraiche or whipped cream, and a brew of hot tea.

TIPS:    

  • Recipe will also make one 8” tart.
  • Use tins with a removeable base for easier removal.
  • Once you have lined your tart tins with your pastry, place 1-2Tbs of rice in some cling film. Press the cling film and rice around the edges of your dough.  This will help the pastry get down into the sides and corners of your tin.