Recipes+
Ingredients
Method
1.Process flour, sugar and butter until mixture resembles fine crumbs. Add 1 egg yolk and 1-2 teaspoons chilled water; process until dough just comes together. Turn out dough onto a lightly floured work bench; knead lightly. Shape dough into a flat disc. Wrap in plastic food wrap; chill for 30 minutes.
2.Meanwhile, heat milk in a medium saucepan over moderate heat until it just simmers. Remove from heat. Using an electric mixer, beat vanilla, extra sugar and extra egg yolks in a medium heatproof bowl until thick and creamy. Beat in extra flour, then gradually add hot milk. Pour mixture into a clean pan; cook and stir over low heat for 3-4 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Cover surface directly with baking paper. Cool slightly then chill until cold.
3.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm-round (base diameter) fluted tart pan with removable base. Roll pastry between sheets of baking paper large enough to line prepared pan. Ease into pan; trim excess pastry. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper; bake for 10 minutes more or until just coloured. Cool in pan.
4.Transfer pastry to a plate. Spoon custard into case; top with kiwifruit. Brush with jam. Serve.
When in season, try slices of gold kiwifruit as well. Save time: Use 2 sheets frozen shortcrust pastry and bought thick custard. Don’t over-process pastry; it will be tough. Freeze egg whites, in batches of 2 for easy thawing, for up to 3 months.
Note
