A tasty and refined dessert that's simple to make!


  • 3 sheets frozen shortcrust pastry, partially thawed

  • 1 cup double thick vanilla custard

  • 100g white chocolate, chopped

  • 1/4 tsp ground nutmeg

  • 1 kiwi fruit, peeled, cut into small wedges

  • 4 strawberries, quartered

  • 50g raspberries

  • 50g blueberries

  • 12 small mint sprigs

  • 2 tbsp flaked almonds

  • Icing sugar, to dust


  • 1.

    Preheat oven to 200C/180C fan-forced. Grease a Pyrex Platinum 12 Cup Cupcake & Tart Pan.

  • 2.

    Using a 9cm cutter, cut 12 rounds from pastry. Use pastry circles to line holes of prepared pan. Bake for 12 minutes or until light golden. Cool completely in pan.

  • 3.

    Place custard and white chocolate in a small saucepan. Stir over medium-low heat until smooth. Divide mixture among pastry shells. Sprinkle with nutmeg. Refrigerate 2 hours or until set.

  • 4.

    Top tarts with fruit, mint and almonds. Dust with icing sugar to serve.


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