Kiwi Crumble Tart

Photo: Creative Commons/ Pexels

Ingredients

• 140 gm butter
• 150 gm sugar
• 1 egg
• 2 tsp vanilla essence
• 3 cups plain flour
• 7 green kiwifruit, peeled and sliced
• 3 cups prepared custard

Custard Ingredients

• 570 ml / 1 pint milk
• 55 ml / 2 fl oz single cream
• ½ tsp vanilla extract / 1 vanilla pod
• 4 egg yolks
• 30 g / 1 oz caster sugar
• 2 level tsp cornflour

Method for Custard

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.

Remove the vanilla pod (wash the vanilla pod, dry and store in a jar with caster sugar to make vanilla sugar).

Whisk the egg yolks, sugar and cornflour together in a bowl until well blended.

Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.

Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.

Pour the custard into a jug and serve at once.

To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Method for Crumble

Preheat oven to 180°C fan bake.

In a mixing bowl, cream butter and sugar until fluffy, then beat in egg and vanilla.

Mix in flour until mixture becomes a dryish dough.  Press ¾ of the mixture into a 26cm round spring-form tin.  Spread a layer of custard then kiwifruit slices.  Lastly layer on remaining dough.

Bake for 35 – 40 minutes or until cooked and golden.

Cool before cutting.

Serve dusted with icing sugar.

John Hawkesby’s Drink Suggestion

Hunters Hukapapa Riesling 2006
Rongopai Reserve Special Late Harvest 2002
Quartz Reef Methode Traditionelle N.V.