The Sweetest Thing – Part 8

It’s spring.  When the days get warmer our taste buds seem to crave food in a different way.  We still want something sweet, particularly after dinner, but the need to satisfy this craving can be overcome by summer fruits rather than something heavy like a pudding.  That’s’ what I tell myself anyway.  My sister in law Jess backs this up with her recipe for ‘The Sweetest Thing’ series.

Jess admits that sweets aren’t really her thing but she has come up with something that will satisfy a hankering for something sweet in the hot months ahead.  We love Jess not only because she’s sweet but also because she’s heaps of fun and she selflessly serves to protect us as a policewoman in the Victorian Police Force.  How lucky we are to have her on our side!

Thank you sweet Jess.

Fruit & Custard Tart

 

What you need;

Base -
2/3 packet Teddy Bear biscuits
40-50 grams butter

Custard -
125 grams sugar
500ml milk
4 egg yolks
2 tablespoons flour
1teaspoon vanilla essence

Topping –

Fresh raspberries and blueberries

Cream and/or Ice cream

What you do;

Crush the Teddy Bear biscuits with rolling pin.  Melt the butter and mix together with the crushed biscuits in bowl to make biscuit stick together.

Spread biscuit mix evenly in ovenproof tart dish and bake for 15 minutes.

Bring vanilla and milk to boil gently in saucepan.  In a large bowl beat eggs and sugar until light in color and frothy. Sift in flour and beat well.  Add milk slowly, beating constantly with a whisk.

Slowly reheat, stirring in one direction until thickened.

Cover with cling wrap, allow to cool, will thicken more once cooled.

Pour custard mix into biscuit base and decorate with fresh raspberries and blueberries.

Serve with cream/ whipped cream/ice-cream.

Jess says - best served straight away and not refrigerated.

Enjoy the summer loving my friends! x