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Fresh envy™ Apple & Strawberry Summer Tart

  • Servings



  • 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


  • 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.


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