Ingredients

Pastry

• 125 g butter
• 2 egg yolks
• 100 ml (60 g ) icing sugar
• pinch salt
• 250 g flour (480 ml) cake flour
• 30 ml (2 Tbsp) cold water

Filling

• 4 eggs
• 250 ml (1 cup) castor sugar
• 180 ml butter, melted
• 160 ml Rhodes Quality 100% Fruit Medley Blend

Method

1. Place the butter and the egg yolks into a food processor and blend to pale.
2. Add the icing sugar, salt and flour and process for a few seconds.
3. Add the cold water and process until a pastry forms.
4. Form the pastry into a ball. Flatten. Wrap in plastic wrap and refrigerate for 2 hours.
5. Roll out the pastry to size.
6. Line a pie dish and press the pastry lightly into the pan.
7. Prick the base with a fork and refrigerate for 30 minutes.
8. Bake the pastry case blind in an oven preheated to 190C for 15 minutes.
9. Remove the baking beans or rice.
10. in a blender, process together the eggs, castor sugar, butter and the Rhodes Quality 100% Fruit Medley Blend.
11. Leave the filling to stand at room temperature for 1 hour.
12. Pour the filling into the baked pastry case and bake in an oven preheated to 140C for 25 minutes or until the pudding is set.
13. Cool.
14. Sprinkle the tart with castor sugar and grill under a heated element for a few minutes until caramelised.
15. Cool, slice and serve.