Ingredients
| 2 cups | Water |
| 8 | Tamarillos (Main) |
| 1 cup | Caster sugar |
| 2 sheets | Shortcrust pastry |
| 1 | Egg |
| 1 Tbsp | Milk |
Custard
| ½ cup | Milk |
| ½ cup | Cream |
| 1 | Vanilla bean |
| 3 | Eggs, (yolks only) |
| ¼ cup | Caster sugar |
| 3 Tbsp | Shredded coconut |
| 1 | Orange, (finely grated zest) |
| 1 to dust | Icing sugar |
Directions
- Cut a cross on the end of each tamarillo with the point of a sharp paring knife. Put into a saucepan and cover with water and sugar. Simmer for 20 minutes then let cool. Remove the fruit from the syrup, peel and slice. Simmer the liquid until it becomes syrupy.
- Preheat the oven to 200C. Grease an oven tray and cut the pastry into 4. Whisk the egg and milk together then brush over the pastry.
- Add slices of tamarillo then bake for approximately 20 minutes or until golden, making sure the pastry is cooked underneath.
- To make the custard, bring the milk, cream and vanilla bean to a simmer. In a bowl, whisk together the egg yolks and caster sugar.
- Whisk in the warm milk mixture and pour into a saucepan. Cook over a gentle heat for at least 10 minutes while stirring gently with a wooden spoon until the custard thickens. Strain and stir in the scraped seeds from the vanilla pod, orange zest and toasted coconut.
- Serve the tarts warm with the custard and a dusting of icing sugar.