Raspberry Peach Tart

Pastry

1. Combine the flour, icing sugar, and salt.
2. Rub in the butter until the mixture resembles crumbs.
3. Mix in the egg yolk and enough ice water to bring the dough together. Flatte, wrap, and chill for at least 30 minutes.
4. Blind bake the tart shell. Heat the oven to 180°C (350°F).
5. Roll out the pastry and line a 23 cm (9-inch) tart tin. Prick the base with a fork.
6. Line with baking paper and fill with baking weights or dried beans. Bake for 15 minutes.
7. Remove the weights and bake another 10–15 minutes until golden. Cool completely.

Assembly

1. Brush or spread a thin, even layer of the melted chocolate over the base (and slightly up the sides if you like).
2. Let the chocolate set for 10–15 minutes at room temperature or 5 minutes in the refrigerator.
3. Fill with Meadow Fresh Vanilla Custard.
4. Top with fresh raspberries and peaches. 
5. Optional: Brush the berries with fruit glaze for a glossy finish. 
6. Chill for 1–2 hours before serving.