• Servings

  8-10

INGREDIENTS

• 2 sheets ready rolled sweet shortcrust pastry
• 300mls milk
• 1 teaspoon vanilla paste
• ½ cup caster sugar
• 2 tablespoons custard powder + ¼ cup cold water
• 200gms mascarpone
• 1 tablespoon lemon zest
• 2 envy™ apples, cored and sliced
• 1 punnet strawberries, hulled and sliced
• 2-3 tablespoons honey

METHOD

• Pre-heat the oven to 190 degrees.
• Line a 24cm tart tin with the semi-thawed pastry trimming and joining neatly to fit.
• Chill the pastry for 10 minutes then line with baking paper and baking bean or rice and bake blind for 10 -12 minutes or until pale golden around the edges.
• Remove the baking beans and paper and cook a further 4-5 minutes or until the base is golden, allow to cool before filling.
• For the custard heat the milk, vanilla paste and sugar stirring until dissolved.
• Combine the custard powder and cold water and then stir into the simmering milk stirring until smooth and thickened, remove from the heat, cool for 5 minutes.
• Whisk in the mascarpone and lemon zest and cover the top (this will prevent a skin forming) and set aside to cool to room temperature
• Pour the mascarpone custard into the baked tart shell and smooth the top.
• Chill the tart for 1 hour.
• Decorate the top of the tart with the sliced envy™ apples and fresh strawberries
• Drizzle the fruits with the honey.