Fruit Salad Tart Fruit Salad Tart


Well, I must say to start off, all credit for this recipe goes to my mum. She has been making it for as long as I can remember and it is still delicious as ever!

I felt like writing a sweet recipe, and this one was a hit at our engagement party (and every other party mum has taken it to, mind you!).


Pastry Ingredients:

1 1/2 cups plain flour
1/4 teaspoon salt
1/2 cup butter
1/3 cup sugar

Pastry Method:

Sift dry ingredients into a bowl, rub in butter with fingertips until mixture is like fine breadcrumbs. Add suffiencent water to mix into a dry dough. Roll out into pastry dish. Glaze with milk or egg, and bake blind at 220 degrees. We have found the baking time varies with every oven, so just keep an eye on it. Also it helps to turn it once while baking as some ovens are hotter in spots. When you have figured out how long it takes in your oven, write it down for next time.

Tart Filling Ingredients:

1 tin fruit salad (or crushed pineapple)
1 packet lemon jelly
1/2 cup water
1/4 cup sugar
flake chocolate
custard powder

Tart Filling Method:

Boil together fruit, jelly crystals, water and sugar. Mix a little custard powder (a couple of heaped teaspoons) with a little water until there are no lumps. Add to fruit mixture to thicken. Pour in to pastry shell and set in refrigerator. Before serving, top with whipped cream and crushed flake.

Let me know if I have missed anything or if you have any questions. I just realised what I have written down is very basic as I have watched mum make it about 100 times.