Ingredients
For the Fruit
- 400 g african star apples (udara)
- 60 ml cognac hennessy
- 2 tbsp brown sugar
- 4 tbsp honey
- salt a pinch
For the Tartlet
- 200 ml double cream
- 100 ml full fat milk
- 2 eggs including yolk
- 70 g caster sugar
- 1 vanilla pod
- 1 packet pastry tartlet base
Units:
Instructions
For the Fruit
- Macerate the African Star Apples.
For the Egg Custard Filling
- Whisk together the eggs and sugar in a large bowl, until the mixture is pale and creamy. Then mix the cream, milk, and vanilla pod into a saucepan, and slowly bring to a boil.
- Pour this mix over the eggs, whisking as you mix. You should have little bubbles in the mixture. Pour the custard into a pouring jug, and fill the tartlet bases.
- Bake for 25 minutes at 160 degrees (fan-assisted, until you see a small dome on the custard, indicating that the custard is cooked. Allow the tartlets to cool completely in their foil cases for at least 20 minutes
- Then arrange the macerated fruit on top of the tarts. Sprinkle some desiccated coconut over the tartlets and serve.
Recipe Notes