Kiwifruit Custard Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
1/3 cup sugar
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
1/4 cup milk
3/4 cup sugar
6 None egg yolks
1/2 tsp vanilla extract
1/3 cup flour
4 None kiwifruit, peeled and sliced
2 tbsp apricot jam, warmed

Preparation

For the pastry, process the flour, sugar and butter until the mixture resembles fine crumbs. Add egg yolk and 1-2 tsp ice-cold water and process until the dough just comes together. Turn out the dough onto a lightly floured work surface and knead lightly. Shape the dough into a flat disc. Wrap in plastic wrap and refrigerate for 30 mins.
Meanwhile, for the filling, heat the milk in a medium saucepan on medium heat until it just simmers. Remove from the heat. Using an electric mixer, beat the sugar, egg yolks and vanilla in a medium heatproof bowl until thick and creamy. Beat in the flour, then gradually add the hot milk. Pour the mixture into a clean pan; cook and stir on low heat for 3-4 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover the surface directly with plastic wrap. Cool slightly then refrigerate until cold.
Preheat the oven to 400\u00b0F. Lightly grease a 9-inch round tart pan with a removable bottom.
Roll the pastry between sheets of parchment paper until it is large enough to line the prepared pan. Press into the pan and trim the excess pastry. Line the pastry with parchment paper and fill with dried beans, rice or baking beans. Bake for 15 mins. Remove the beans and paper and bake for 10 mins more or until lightly browned. Cool in the pan.
Transfer the crust to a platter. Spoon the custard into the crust and top with kiwifruit. Brush with jam.