Summer Fruit Tart In Chocolate Pastry


125g (½ cup) butter
1 whole egg
3 egg yolks
45ml (3 tablespoons) ice cold water


Custard Filling: 

3 egg yolks
190ml (¾ cup) milk
60g (¼ cup) sugar
30ml (2 tablespoon) Golden Cloud cake wheat flour
30ml (2 tablespoons) fresh cream
Topping: Strawberries, kiwi fruit, peaches or fruit of your choice
Glazing: 125ml (½ cup) All Gold smooth apricot jam





  1. Preheat oven to 180 degrees C. Generously grease 2 liter fluted ring cake pan. 
  2. In a medium saucepan, cook all filling ingredients over medium heat for 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling for
  3. 15 minutes until thick like pudding. 
  4. For the cake; in large bowl, stir together Golden Cloud Cappuccino muffin mix, water, oil and eggs, mix until well blended.
  5. Spoon half the batter into cake tin. Remove filling from freezer. Carefully spoon filling in center of batter to within 5cm of pan edges. Spoon remaining batter over filling. 
  6. Bake for 50 to 65 minutes or until top springs back when touched. Cool for 15 minutes. Remove from baking pan to a wire rack. 
  7. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High for 10 to 15 seconds using a microwavable small bowl.) Cool completely for about 1 hour. 

Make pastry for 2 tarts
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.