YOU WILL NEED: BASE
· 2/3 cup soft butter
· 1 large egg, lightly beaten
· 1 to 2 tablespoons ice cold water
YOU WILL NEED: CUSTARD
· 3 cups milk
YOU WILL NEED: GLAZE
· ¼ cup water
YOU WILL NEED: FRUIT
· 2 cups favorite fresh fruit (we love all berries, kiwi, peaches and/or magoes)
DIRECTIONS
1. Preheat oven 350F
2. Lightly spray a 9” or 10” tart pan or 8 to 10 individual tartlet pans
3. Remove 2 clear bags found inside your pouch and set aside
4. Empty contents found directly inside your pouch into a large bowl. Add butter, egg and using either 2 forks, a pastry blender or your electric mixer, pulse your dry and wet ingredients together until a soft crumble forms. Add 1 to 2 tablespoons water if your mixture is too dry. Once you have a soft crumble that can be pressed evenly into your prepared pan(s), you are ready to go! Press your mixture into your pan(s) and make sure you press it all the way up to the top of the edges, pressing firmly.
5. Bake your tart shell for 20 to 25 minutes in your preheated oven or just until it is golden brown. Remove from oven and cool completely (do not fill your tart shell until fully cooled)
6. Pour your milk into a large microwavable bowl and heat until hot (not boiling), about 3 to 4 minutes on HIGH. Remove from microwave. Empty contents of MEDIUM UNLABELED BAG into a medium saucepan. Add 3 to 4 tablespoons of your HOT milk to your pan. Stir your milk into your mix until a thick paste forms. Turn your stovetop onto Medium LOW heat and gradually add the remaining HOT milk stirring constantly to prevent clumping. Continue to stir your mixture to prevent clumping. Bring your mixture to a BOIL and then immediately remove it from the heat. Make sure you constantly stir your mixture. Stir mixture until it thickens slightly (it will thicken when cooling). Add a piece of plastic wrap to the top of your custard while it cools to prevent a crust from forming on the top.
7. Pour your cooled custard into your crust and top with your fruit
8. GLAZE: Ina clean small saucepan add contents of your SMALL unlabeled bag along with your water. Bring your mix to a simmer, on medium heat, stirring constantly just until your mixture has dissolved. Once dissolved remove from the heat and using a pastry brush, brush the top of your fruit with the glaze.
