Cactus Fruit Custard Tart

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the flour, softened butter, 1/4 cup sugar, and salt. Mix until the mixture resembles coarse crumbs.

3.Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

4.On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.

5.Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool.

6.In a saucepan over medium heat, combine the cactus fruit puree, milk, 3/4 cup sugar, and cornstarch. Stir continuously until the mixture thickens and begins to bubble, about 5-7 minutes.

7.In a separate bowl, whisk together the eggs and vanilla extract. Gradually add a small amount of the hot cactus mixture to the eggs, whisking constantly to temper the eggs.

8.Pour the tempered egg mixture back into the saucepan with the cactus mixture, stirring well to combine. Cook for an additional 2-3 minutes until thickened.

9.Pour the cactus fruit custard into the cooled tart crust, smoothing the top with a spatula.

10.Refrigerate the tart for at least 2 hours or until set. Serve chilled, garnished with fresh cactus fruit slices if desired.