Rockmelon/Cantaloupe Custard Tart

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"The DH came across this recipe and asked me to save it with an eye to me making it when rockmelons are in season. Times do not include refrigeration or freezer times, allow 2 hours for these."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (299.7 g)
  • Calories 952.8
  • Total Fat - 66.5 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 1327.3 mg
  • Sodium - 350.9 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 1.6 g
  • Sugars - 16.4 g
  • Protein - 28.3 g
  • Calcium - 260.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step 1

Make custard:- whisk egg yolks, sugar and vanilla in a bowl and stir in cornflour and slowly add milk, 1/4 cup at a time, stirring constantly and then pour mixture into a saucepan over medium heat and cook, whisking constantly, for 8 to 10 minutes or until mixture boils and thickens and boil for 1 minute and then pour into a heatproof bowl and cover surface with plastic wrap (this will stop a crust forming on the surface of the custard) and allow to cool and then refrigerate for 1 hour or until cold.

Step 2

Place a large baking tray in the oven and preheat oven to 200°C.

Step 3

Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) loose-based tart pan with pastry and trim excess pastry and then place pan in freezer for 20 minutes or until frozen.

Step 4

Place pan on hot baking tray. Bake for 20 minutes or until pastry is light golden and cooked through and then transfer pan to a wire rack to cool completely.

Step 5

Spread custard over base of pastry case and arrange melon over custard and serve with blueberries.

Tips & Variations


No special items needed.

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