Easy But Exotic Fruit Tart
|9 inch pie crust||1|
|Milk||355 Milliliter (1 1/2 Cup)|
|Brown sugar||60 Milliliter (1/4 Cup)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Rum/1 teaspoon vanilla||15 Milliliter (1 Tablespoon)|
|Persimmon||1 , sliced|
|Asian pear/Regular pear||1 Small, cored and sliced|
|Kiwifruit||1 , peeled and thinly sliced|
|Toasted sliced almonds||120 Milliliter, whipped (1/2 Cup)|
|Whipped cream/Yoghurt||1 Tablespoon|
Roll out pie crust dough to fit a 9-inch tart pan, pie pan or quiche dish.
Place crust in pan; flute edges.
Bake in a 425°F (220°C) oven for 8-10 minutes until golden.
Filling: Beat together eggs, milk, sugar, salt and rum until blended.
Place in a saucepan; cook and stir over medium heat until custard thickens and coats a metal spoon.
Place pan in a bowl of ice water, stirring custard to chill quickly, for about 5 minutes.
Pour custard into cooled crust.
Fruit Topping: Cut out the leaf bases of the persimmon and halve fruit lengthwise.
Carefully peel fruit; slice.
Arrange persimmon, pear and kiwi slices decoratively over custard.
Sprinkle almonds over top.