Low-fat Custard Tarts
Source of Recipe
ninemsn
List of Ingredients
1 cup plain flour (150g)
2 tablespoons icing sugar
1 tablespoon custard powder
20g monounsaturated or polyunsaturated margarine
¼ cup cold water (60ml), approximately
250g small strawberries, halved
75g blueberries
2 tablespoons diet apricot jam, sieved
2 teaspoons boiling water
CUSTARD FILLING:
2 teaspoons gelatine
2 tablespoons water
1 tablespoon caster sugar
1½ tablespoons custard powder
1 cup skim milk (250ml)
1 teaspoon vanilla essence
Recipe
1. Place flour, sugar, custard powder and margarine in large bowl of food processor; process until combined. With motor operating, add enough of the water until mixture just begins to form a ball. Knead dough on lightly floured surface until smooth. Cover; refrigerate for 30 minutes. Divide dough into four portions; roll out dough until 5mm thick. Place into four deep 10cm fluted flan tins. Line each pastry case with a piece of baking paper, filled with dried beans or rice; place on oven tray.
2. Bake in moderate oven for about 10 minutes. Remove paper and beans; bake further 10 minutes or until lightly browned. Cool in tins. Remove pastry cases from tins; fill with custard. Refrigerate until custard is set.
3. Arrange berries on top; brush with combined jam and the boiling water.
Custard filling:
Sprinkle gelatine over the water in cup; stand in small saucepan of simmering water. Stir until dissolved. Combine sugar with custard powder in small saucepan; gradually stir in milk. Stir over heat until mixture boils and thickens. Stir in essence and gelatine mixture.
Store : Tarts can be made a day ahead.
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