Custard-lovers and fruit-lovers alike will love this pretty summer tart. Fresh, sweet and tart stone fruit, topped with vanilla custard and berries on a crisp biscuit base.

Level

Beginner

Category

  • Desserts
  • Festive

Cuisine

  • Baking

Cooking Methods

  • Blending

Serves

12

Prep Time

45 minutes

Cooking Time

3 hours

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
8-10 plums, 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.