Vanilla Custard Tart With Tropical Fruit - cooking recipe

Ingredients

7 tbsp butter, softened
1/4 cup sugar, plus 4 tbsp
1/2 tsp baking powder
3/4 cup plain flour, plus 1 tbsp
1 medium egg yolk
1 tbsp cornstarch
1 1/4 cups milk
1 None vanilla pod, halved, seeds scraped out
1 medium egg, separated
2 None kiwi fruit, peeled and diced
1 None papaya, peeled, deseeded and diced
1 None orange, peeled and segmented
1 None baby pineapple, peeled and cubed
2 None passion fruit, halved
10 g fresh ginger, peeled and finely grated
4 sprigs mint, leaves finely shredded

Preparation

Mix 5 tbsp of butter with 1/4 cup of sugar, a pinch of salt, the baking powder, 3/4 cup flour and egg yolk with your hands to make a soft dough and press it on the base and up the sides of a greased 8 inch springform pan. Chill for 30 mins. Preheat the oven to 350\u00b0F.
Mix 1 tbsp flour, the cornstarch and 1/2 cup milk into a paste. Heat the rest of the milk in a pan with the vanilla seeds and pod and 4 tablespoons sugar and bring to a boil. Remove the pod and stir in the flour paste and simmer stirring 2-3 mins to make a thick sauce. Take pan off the heat, add the rest of the butter and stir until it melts. Cool for 5 mins then beat in the egg yolk.
Whisk the egg white until stiff and fold into the custard. Pour the mixture into the pan and bake in the bottom half of the oven for about 30 mins. Take out and leave to cool.
To make the fruit salad, mix the kiwi, papaya, orange and pineapple. Scrape the passion fruit pulp in to a pan with the juice squeezed from the orange peelings and warm through briefly. Add the ginger and mint and stir gently. Take tart out of the pan, dust with powdered sugar and serve slices with the fruit salad.