Dragon Fruit Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">2 ripe pink dragon fruits, peeled and thinly sliced</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Fresh mint leaves, for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour, butter, and salt until the mixture resembles breadcrumbs. If making by hand, rub the cold butter into the flour with your fingertips until you achieve the same texture. The cold butter is crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and mix briefly. Make a well in the center and add the egg yolk and 2 tablespoons of ice-cold water. Mix gently with a knife or pulse briefly until the dough just starts to come together - add the remaining water only if needed. The less you handle the dough, the more tender your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll out the chilled pastry on a floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. Carefully drape the pastry over your rolling pin and transfer it to the tin, gently pressing into the fluted edges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is golden and crisp. The initial blind baking prevents a soggy bottom by partially cooking the pastry before adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry cools, make the custard. Pour the milk into a saucepan, add the vanilla seeds and pod (or extract), and heat until just below boiling point. Remove from heat and let the vanilla infuse for 10 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. This creates a stable mixture that will thicken properly when heated. Gradually pour in the hot milk, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes - be patient and don't increase the heat, as the custard can curdle easily.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once thickened, immediately pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface directly with cling film to prevent a skin from forming and let it cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the custard into the cooled tart case, smoothing the top with a spatula. Refrigerate for at least 2 hours, or ideally 4 hours, until the custard is completely set and firm to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, arrange the dragon fruit slices in an overlapping pattern on top of the set custard. The vibrant pink fruit creates a stunning contrast against the yellow custard. Work from the outside in for a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Heat the apricot jam with water in a small saucepan until melted and smooth. Using a pastry brush, gently brush this glaze over the dragon fruit to give it a beautiful shine and to prevent the fruit from drying out. This classical French technique, called nappage, preserves freshness and adds visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Garnish with fresh mint leaves if desired. Carefully remove the tart from the tin and place on a serving plate. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve chilled within 24 hours for best flavor and texture.</li></ol>