Cantaloupe Custurd Pie

20 août 2006

Cantaloupe Custurd Pie

Cantaloupe Custurd Pie

pie_melon

Ingredients
1 frozen pastry
1 cantaloupe
30g custurd powder
60 g sugar
1/2 l milk
1/2 tsp ground cinnamon
1 tbsp confectioners sugar
Almonds & sultanas for decoration

Method.
Wash cantaloupe. Peel, seed, and cut in chunks.
Dilute 30g of custurd powder in cup of milk(without any lumps).
Boil milk. Add 60g sugar.
Then add the custurd powder mixture.
Stir continously. Cool & keep aside.
Preheat oven 180°C.
Roll out the pastry on a lightly floured tart tin.
Prick with a fork all over & flute the edges.
Cover with greaseproof paper & fill with red beans.
Bake blind for about 10 minutes.
Remove the paper & beans.
Bake again until the pastry has dried out (5 min)
Remove from the oven.
Pour into it the prepared custurd.
Arrange the cantelope chunks & decorate with almonds and sultanas.
Bake for 20 min.
Sprinkle sugar & ground cinnamon on the top.
Return to the oven for 5 min until the sugar caramelizes.