1 1/2 cups plain flour

2 tbsp. caster sugar (very fine sugar)

1 stick of butter (chilled and chopped)

1 egg yolk

2 tbsp. chilled water

1 cup of sliced strawberries

2 kiwis (sliced)

1/4 cup fresh blueberries

sliced peaches (optional)

Custard Filling:

1 egg
2 egg yolks
1/2 cup caster sugar
1 teaspoon vanilla bean paste
1/3 cup custard powder
2 cups milk
1/2 cup heavy cream


For Pastry:

1. Place flour, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs.

2. Add egg yolk and 1 tablespoon chilled water. Process until dough comes together.  Add more chilled water if necessary.

3. Turn pastry out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

4. Preheat oven 350 degrees. Grease a 2cm-deep, 12.5cm x 35cm (base) loose-based tart pan.

5. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate.

6. Leave in refrigerator for 10-15 minutes. Place pan on a baking tray.  Bake for about 15 minutes or until edges are lightly golden. If you need a few more minutes, watch carefully. You don’t want it to burn.

7. To make custard filling, whisk egg, egg yolks, sugar and vanilla together in a bowl. Add custard powder. Gradually add milk and cream, stirring constantly.

8. Transfer to a saucepan over medium heat. Cook, whisking, for 8 to 10 minutes or until mixture boils and thickens. Boil for 1 minute.  Set aside to cool. Cover top of bowl with plastic wrap. Refrigerate for 2 hours.

9. Spread custard on top of pastry. Arrange strawberry slices and all fruit over custard.

*You can use a variety of fresh fruit for topping.