Not being the most imaginative person, I tend to think that if I put red and green in or on something, then I can call it a “Christmas” item. Anyway, any excuse for custard! Serves four.
Preheat oven to 180 celcius fan forced, or 200 if not.
Once you have filled the tart tins, and pressed the mixture down as hard as you can, blind bake the tarts for about 15 minutes, until the edges have just turned golden brown. Remove from oven, allow to cool, then remove gently from tart tins.
I find that once you have pushed the pastry out of the top, use a pointy knife such as a steak knife, and insert it between the pastry and the bottom, then a gentle twist of the wrist should make the base fly off.
One quantity gluten free coconut sweet pie crusts
450g purchased double thick custard
1 tbsp white sugar
3 tbsp water
Once the pastries are completely cold, spoon the custard into them, then slice and arrange the fruit on top. In a small pot, boil the sugar and water until it has slightly thickened, do not allow it to boil to the point where it changes colour. Allow to cool to the point where it starts thickening but before it crystallises (do not leave it to the point where it sets in a hard mass, or you will have to boil it again) then brush over the fruit.