Fresh envy™ Apple & Strawberry Summer Tart
- 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.
