Prep time: 15-20 minutes

Cook time: 15-18 minutes

Materials:

• 2 cups whole milk
• 1/2 cup sugar
• 2 egg yolks
• 2 overflowing tbsp. flour (sifted)
• 2 overflowing tbsp. potato starch (sifted)
• 4 tbsp. unsalted butter softened
• 1 store bought pie crust
• Fruit of your choice (I used kiwis, strawberries, bananas and blueberries)
• 1 tbsp. simple syrup (see below)

Process:

1. Place pie crust into a greased tart pan and using a fork poke several holes.
2. Bake the pie crust at 400 degrees F for 11-15 minutes, or until golden and fully cooked through. Set aside to cool completely.
3. Into a medium sauce pan (not over any heat yet) add in the whole milk, egg yolks, sugar, flour, potato starch. Mix well to combine.
4. Place over medium/ high heat and stir constantly until the mixture thickens.
5. Remove from heat and pour into a clean bowl.
6. Taking a piece of plastic wrap cover the custard making sure the plastic wrap touches the top of the custard. Set aside to cool.
7. Once the custard has cooled add in the softened butter and using a hand held electric mixer, mix until smooth and completely incorporated.
8. Pour the mixture into your cooled tart shell.
9. Top with desired fruit.
10. Coat the fruit with just a bit of simple syrup and refrigerate for a few hours to set.
11. Cut, plate and ENJOY!

Simple syrup:

– Combine 1 cup water and 1 cup granulated sugar in a small sauce pan – cook over medium heat until sugar is melted – let cool completely – place remainder in a jar and house in the fridge for up to 2 weeks – you can use simple syrup to sweeten cocktails, ice coffees, smoothies and summer drinks such as lemonade