» Shake and Soup Recipes » Custard Tart

Custard Tart

(Serves 2)

Ingredients

Base

• 1 Apricot Munch Bar
• 1 Tablespoon Tony Ferguson Fibre
• 1 Small egg, beaten (binding)
• ½ Teaspoon ground cinnamon

Custard Filling

• 1 French Vanilla Shake
• 50ml Water
• 1 Tablespoon of sweetener (ensure it is suitable for baking)
• 2 Teaspoons of vanilla essence
• ½ Teaspoon of Tony Ferguson Fibre
• Ground cinnamon to sprinkle on the tarts
  

Method

Base

1. Pre-heat oven to 180^oC.
2. In a small bowl, finely crumble the Munch bar, then add the fibre, egg and cinnamon, then combine well.
3. Allow to sit for 5 minutes, then combine again and divide into two base mixes.
4. Obtain two 10cm diameter smooth surface tart tins or similar. To each tin add one base mix and smooth around the whole tin (base and sides) evenly.
5. To make the custard filling: In a small bowl, add the shake, water, sweetener, vanilla essence, fibre, and combine well until a custard consistency forms.
6. To each tart base add half of the custard filling.
7. Place the tarts in the oven and bake for 10 - 15 minutes, then remove, cool and place in the refrigerator for 1-2 hours.
8. Serve with a spinkle of cinnamon on top.

Tips

• Each tart replaces one meal replacement (Shake or Munch bar).
• Try and limit having these to no more than 3 – 4 times per week.
• If desired, you may have a large vegetable side dish for your main meal and have this as a dessert with 2 scoops of Peter’s No Sugar Added Ice cream as one of your two weekly treat options.

Recipe idea taken from some of the great ideas provided by our forum customers!