Custard, fresh summer berries and stone fruit are always a good idea; but made into a tart and you have a winning summer dessert! This is a super simple custard tart recipe – why? Let’s start with a base – no need to knead around the bush, it’s a simple biscuit base blend. You don’t need to fuss about making a homemade custard – get a store-bought one from Food Lover’s and follow the instructions. This recipe uses nectarines, apricots and blueberries, but you can use plums or peaches if you like.
Simple, but light and tasty tart that everyone is going to love.
So, who wants a piece of this? Get your ingredients and follow this recipe. Print it out or save it for those summer get-togethers.
Prep time 45 minutes
Cooking time 3 hours
Serves 12
Ingredients
Directions
Ingredients
For The Base
2 x packs (400g) coconut biscuits
200g butter, melted
For The Filling
4-6 nectarines, halved & stones removed
500ml (2 cups) whipping cream
750ml (3 cups) vanilla custard
10ml (2 tsp) vanilla extract
For The Topping
50g light brown sugar
80ml (1/3 cup) runny honey
125ml (1/2 cup) water
1 cinnamon stick
8-10 apricots, halved and stones removed
125g blueberries
Directions
For The Base
Pulse the biscuits in a food processor and add the melted butter to combine.
To test if the base will hold, press some of the biscuit mixture against the side of the food processor bowl.
If it holds shape it is the right consistency.
Line your serving dish of about 40cm wide and 8cm high (or similar) with the coconut biscuit base and set aside until needed.
For The Filling
Place the nectarine halves in your biscuit lined dish.
Whip the cream to a stiff peak and fold in your custard and vanilla extract.
Spread the custard topping over the nectarines inside your biscuit base.
Place the tart in the fridge for about 3 hours or overnight.
For The Topping
Place the light brown sugar, honey, water and cinnamon stick in a small saucepan and cook on a low heat for about 10-12 minutes, or until reduced by 1/3.
Remove from the heat and allow to cool down for about 10-15 minutes.
Pour the syrup over the apricots, plums and blueberries and use this as your topping for the custard tart.
Drizzle with honey right before serving.
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