Pastry:
1 cup flour
75g butter
1/4 cup Chelsea White Sugar
1 egg yolk
1 Tbsp cold water

Filling:
1 Tbsp custard powder
1 Tbsp Chelsea White Sugar
1/2 cup milk
250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
1/4 cup apricot jam
2 tsp water

Kiwifruit, strawberries, blueberries to decorate 

Pastry:
Sift flour, cut butter through until crumb-like, add sugar. Combine egg yolk and water, add to flour, mix until mixture just binds, knead lightly. On lightly floured board, roll dough to fit and line a 20cm flan tin. Refrigerate pastry case for 15 minutes.
Bake blind at 190°C for about 15 minutes or until lightly golden. Remove baking blind material, return to oven for 5 minutes to dry pastry surface. While pastry is cooking prepare filling.

Filling:
Combine custard powder, sugar and milk together. Heat stirring all the time, bring to the boil, allow to boil 2 minutes. Remove from heat and allow to cool slightly, stir the yoghurt in.
Pour the filling into warm prepared pastry case. Decorate with prepared fruit. Warm the apricot jam and water together, sieve then brush over the fruit.
Serve warm.