Monday, March 22, 2010

Fruit and custard tart

Pâte Sablée
- 140g plain flour
- 90g unsalted butter
- 25g icing ugar
- 1 egg yolk

Vanilla custard
- 330 ml milk
- 3 egg yolks
- 50g cornflour
- 50 g sugar
- 1 tsp vanilla essence

- 1 tin canned peaches
- 200g strawberries
- 1 kiwi (

In a bowl mix the flour and icing sugar. Add the butter cut in small pieces. With your fingertips gently blend the butter with the flour mix until it ressembles breadcrumbs.

Add the egg yolk and a teaspoon of ice cold water. Mix with a knife and then with your finger until the mix come together and shape into a dough bowl. You can add a little bit of water if you have difficulties to shape a dough ball (-> too crumbly)

Put in cling film in the fridge for at least half an hour.
Roll out on a floured surface to fit a 22 cm shallow tart tin.

Cover the pastry with baking parchment and baking ceramic beans (try to stack some on the sides)
Return to the fridge for a while if necessary (the dough needs to be cold when going in the oven)

Preheat the oven to 180 Deg C (oven does need to be well hot when putting the tart in)
Bake blind for 15 min, then 5 to 10 min uncovered (or until golden brown).

In the meantime make the custard.
Beat the egg yolks with the sugar in a saucepan. Add the flour in batches and mix until incorporated.

Warm the milk a little in the microwave. Pour on the egg mixture gradually while beating. When the micture is homogenous, add the vanilla essence and put on a medium heat.

!!!Keep stirring at all time!!! and until the mixture starts to thicken (this will happen in a spilt second so keep an eye for it).

Take away from the hob straight away. Pour immediatly in a bowl. Stir once in a while so a hard crust does not appear. You can cover with cling film or a plate once cooled if you are using later.

Do the next step only when about to serve the tart or 1 hour before, so the pastry does not become soggy.

Spread the custard over the empty tart shell.
Position your fruit in any fashion you wish!
Enjoy :-)

1 comment: