irm, about 2 hours. Arrange fruit on top.
Cut pie
e rack.
Place all custard ingredients in a food
b>recipe. Refrigerate until needed.
Filling:.
Put the passion fruit
tiff and fold into the custard. Pour the mixture into the
ightly grease six 4-inch tart pans with removable bottoms. Roll
ool.
TO MAKE THE CUSTARD: blend together the eggs, sugar
rease a round 9 inch tart pan.
Sift flour into
Grease a 9 inch springform tart pan.
Using a food
Remove tart shells cases from the package.<
ll be trimmed after the tart is in the pan, if
ver.
Transfer dough to tart pan, centering it carefully.
4 x 5-inch rectangular tart pan with removable bottom. Lift
10 inch loose-bottomed tart pan. Roll out pastry then
tir over medium heat until custard thickens slightly, about 5 minutes
n the freezer for another tart.
Preheat the oven to
Put the dough into your tart pan and let the edges
rease an 8 inch springform tart pan. Roll out dough between
br>Meanwhile, to make the custard filling, whisk eggs, vanilla and
up milk to the combined custard powder and caster sugar to
eep glass dish.
Pour fruit juice over them and let