VANILLA CUS­TARD TART WITH STRAW­BER­RIES

Woolworths TASTE - - Food To Share -

Serves 8

EASY

GREAT VALUE

Prepa­ra­tion: 1 hour, plus 5 hours’ chill­ing time

Cooking: 45 min­utes

For the pas­try: cake flour 250 g, plus ex­tra for dust­ing ic­ing su­gar 50 g cold but­ter 125 g, cubed large free-range egg 1 milk a splash

For the fill­ing: milk 1½ cups cream 1½ cups but­ter 60 g, cubed vanilla pod 1, seeded caster su­gar 145 g corn­flour 45 g wa­ter ½ cup free-range egg yolks 6, lightly beaten straw­ber­ries, for serv­ing ic­ing su­gar, for dust­ing

1 To make the pas­try, place the flour, ic­ing su­gar and but­ter in a food pro­ces­sor and pulse un­til the mix­ture re­sem­bles bread­crumbs. Beat the egg with the milk, then add to the food pro­ces­sor and pulse un­til it forms a ball of dough. 2 Turn out on a clean sur­face and knead for a few min­utes un­til smooth, tak­ing care not to over­work the pas­try. Pat into a round disc, wrap in cling­film and chill for 30 min­utes.

3 Pre­heat the oven to 180°C. Roll out the pas­try be­tween two sheets of bak­ing pa­per to ½ cm thick. Press into a 28 x 18 x 3.5 cm tart tin, mak­ing sure you push it into the cor­ners. Trim off any ex­cess pas­try or al­low it to hang over the edge of the tin for a more rus­tic look. 4 Prick the pas­try all over with a fork and chill for 30 min­utes. Blind bake with for 30 min­utes, or un­til golden and crisp. 5 To make the fill­ing, bring the milk, cream, but­ter, vanilla seeds and pod and su­gar to a gen­tle sim­mer over a medium heat. Just as the mix­ture starts to boil, re­move from the heat. Mix the corn­flour and wa­ter and whisk into the hot milk mix­ture with the egg yolks. Re­turn to the heat, whisk­ing con­tin­u­ally, and bring to the boil. 6 Cook, while whisk­ing, for 30 sec­onds to 1 minute or un­til the mix­ture thickly coats the back of a spoon. Re­move the vanilla pod and pour into the cooled pas­try case and chill for 3–4 hours. Serve with the straw­ber­ries and dust with ic­ing su­gar. WINE: Krone Night Nec­tar Méth­ode Cap Clas­sique NV

WHO DOESN’T LOVE A MILK TART? THIS VER­SION HAS A FIRM, CRISPY BASE TO HOLD THE CREAMY FILL­ING. JUST ADD SEA­SONAL BERRIES AND YOU’VE GOT THE BEST SUM­MER DESSERT EVER” – HAN­NAH LEWRY

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