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Ingredients
For the tart(s):
300g plain white flour
4 tbsp cornflour
150g dairy free margarine
1/8 tsp fine salt
6-8 tsp water
For the custard filling:
700ml Lactofree Whole or Semi Skimmed
5 tbsp cornflour
125g sugar
4 egg yolks
1 vanilla pod (cut in half length wise)
¼ teaspoon salt
50g dairyfree dark chocolate
For the topping:
Fresh strawberries, or alternatively fresh banana, roasted dessicated coconut and grated dairy free chocolate.
Method
To make the tart(s):
1. Preheat oven to 175C/335F/Gas Mark 3/4
2. Mix the plain flour, cornflour and salt together, then crumble in the margarine and add the water a little at the time until you get a firm dough – It is not a good rolling dough, so you have to use your fingers and press it out to cover the pie plate (or split into 12 pieces and press into 12 small pie plates or muffin tray). Trim edges with a sharp knife.
3. Bake for about 15-20 min until golden. Allow to cool completely.
To make the custard: (Can be made the day before and kept in the fridge)
1. In a bowl, lightly whisk the egg yolks and set aside.
2. In a saucepan, whisk together the Lactofree Semi-Skimmed/Whole, sugar, cornflour, vanilla pod and salt. Bring to a simmer (do not boil) and whisk constantly for 3 to 4 minutes.
3. Whisk the hot mixture into the egg yolks a quarter at a time. Strain into a saucepan and cook over medium-high heat for 2-3 minutes, whisking constantly until custard is thick and bubbles appear in center.
4. Transfer to a medium sized bowl and cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Place in fridge until completely cooled.
To assemble the tart(s):
1. Melt the chocolate and brush it on the inside of the tart(s).
2. Fill with custard, decorate with fruit and sprinkle with topping.
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