Fresh fruit tart with frangipane
| Serves: | 8 |
| Cooking Time: | 20 minutes, plus 12 to 15 minutes to bake |
| Prep Time: | 5 minutes |
Ingredients
- assorted seasonal fruit, sliced where necessary
- 80 g ground almonds
- 60 g cake flour
- 250 g Castor sugar
- 1 extra large egg yolk
- 1 extra large egg yolk
- 3 cups 1,5 L milk
- 1 vanilla pod, split and seeds scraped out
- 3 Tbsp butter, plus extra, melted, for the tart base
- 1 packet phyllo pastry
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Use a 24 cm loose-bottomed tart pan and follow the instructions on the packet of ready-made phyllo pastry, using the specified melted butter, to make and bake the tart base.
- Split the vanilla pod, scrape the seeds from the pod and add both the pod and seeds to the milk.
- Pour the milk into a saucepan and bring to a boil. Cover the saucepan and leave to infuse for 10 minutes.
- Beat the egg and egg yolk together and add the sugar, a little at a time, until the mixture is pale yellow.
- Using a balloon whisk, beat in the flour. Remove the vanilla pods from the milk and, in a steady stream, pour the hot milk into the egg mixture. Beat with a whisk to prevent lumps from forming.
- Pour the mixture back into the saucepan and place over a low heat. Cook for 2 to 3 minutes, stirring constantly, until a thick custard forms.
- Remove from the heat and beat in the 3 T butter and ground almonds.
- When you are ready to serve the tart, pour the frangipane mixture into the baked tart base and arrange the fruit on top.
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