Maple & Orange Custard tart

Serves: 6
POINTS per serve: 2.5 *WITHOUT fruit topping
POINTS per serve: 3 *WITH fruit topping
CORE: No

Ingredients
110g plain flour
1 1/2 tbs icing sugar mix
3 tsp custard powder
20g margarine
3tbs cold water


Prehreat Oven to 160◦C

1. Combine flour, icing sugar and custard powder in a small bowl. Using your fingertips rub the margarine into the flour mixture until it resembles fine breadcrumbs. Using the blade of a knife, mix the water into the mixture to form a soft dough.

2. Knead dough on a lightly floured surface until smooth. shape into a ball, cover with plastic and refrigerate for 30mins.

3. Roll out pastry to fit an 18cm round, loose bottomed, flan tin. cover with a large piece of baing paper, fill with baking weights and bake in the oven for 10mins. Remove weights and paper, increase temperature to 180◦C and bake the pastry for a further 10mins until lightly browned. Remove and let cool.


Ingredients For Filling
2 tbs custard powder
1.5 cups reduced fat milk
1/4 cup of Queen 'Maple flavoured sugar free Syrup'
2 tsp castor sugar
1 tsp Queen 'Natural vanilla and orange essence'


FRUIT TOPPING
8 medium strawberries, sliced
1/2 cup of raspberries
3 tsp of icing sugar for dusting

4. Combine custard powder, milk, maple syrup, sugar, vanilla and orange essence in a small saucepan. Stir over a low heat for 10mins until the mixture boiles and thickens.

5. Pour hot custard into cooled pastry shell an refrigerate until firm.

6. Serve topped with strawberries and raspberries and dust with icing sugar.