Rockmelon/Cantaloupe Custard Tart

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.