Rockmelon custard tart
Rock this tart with velvety custard for your next dessertt treat!!
INGREDIENATS
2 sheets ready-rolled shortcrust pastry, partially thawed
1/2 (500g) rockmelon, peeled, seeds removed, quartered, thinly sliced
blueberries, to serve
Custard
3 egg yolks
1/3 cup caster sugar
1 tsp vanilla extract
2 1/2 tbsp cornflour
2 cups milk
METHOD
Step 1 - Make custard: Whisk egg yolks, sugar and vanilla in a bowl. Stir in cornflour. Slowly add milk, 1/4 cup at a time, stirring constantly. Pour mixture into a saucepan over medium heat. Cook, whisking constantly, for 8 to 10 minutes or until mixture boils and thickens. Boil for 1 minute. Pour into a heatproof bowl. Cover surface with plastic wrap. Allow to cool. Refrigerate for 1 hour or until cold.
Step 2 - Place a large baking tray in the oven. Preheat oven to 200°C.
Step 3 - Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) loose-based tart pan with pastry. Trim excess pastry. Place pan in freezer for 20 minutes or until frozen.
Step 4 - Place pan on hot baking tray. Bake for 20 minutes or until pastry is light golden and cooked through. Transfer pan to a wire rack to cool completely.
Step 5 - Spread custard over base of pastry case. Arrange melon over custard. Serve with blueberries.
Source: Taste.com.au
