Ingredients
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175g Plain flour
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Pinch of salt
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62g Unsalted butter
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62g Caster sugar
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1 Egg yolk
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1 yolk for sealing the pastry
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Crème Patisserie
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250ml Full fat milk
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5ml Vanilla extract
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3 Egg yolks
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60g Caster sugar
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25g Plain flour
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Toppings
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200g Strawberries
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50g White currants
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50g Red currants
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50g Blackberries
Directions
This delicate pastry dessert with its creamy custard and fresh fruit would be a delight on any afternoon tea selection. This recipe from Richard Bertinet gives you freedom to experiment with different fruits depending on the season and what fruits you may have in the house
Steps
1
Done
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Preheat the oven to 190c / 350f / Gas 5, lightly grease and flour 12 x 8cm / 3 ¼ in loose bottomed tins. |
2
Done
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Add the sugar, mix the egg and egg yolk together, add to the mixture, gently mix with a dough scraper or spatula until the dough comes together in a ball. |
3
Done
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4
Done
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Place the dough in the fridge to chill for an hour minimum, preferably overnight. |
5
Done
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6
Done
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Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk and place back in the oven for 8 minutes |
7
Done
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8
Done
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Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming. |
9
Done
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