Easter Rum Custard Tart with Mango and Kiwi | Cruise Scoop

Ingredients

• 6 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, split lengthwise
• 1 tablespoon dark rum
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• Pinch salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons (or more) ice water
• 1 large egg yolk
• 3 mangoes, peeled, halved, and cut crosswise into 1/4-inch thick slices
• 1 to 2 strawberries, hulled and very thinly sliced (optional)
• 2 kiwis, trimmed, peeled, and thinly sliced
• 1/4 cup apricot preserves, melted and strained through a sieve