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Recipe Ingredient
- Pastry dough:
- 250g plain flour
- 1 tbsp milk powder
- 50g castor sugar
- Pinch of salt
- 170g cold butter, cubed
- 1 small egg, lightly beaten
- ¼ tsp vanilla essence
- Custard filling:
- 200ml fresh milk
- 100ml whipping cream
- ½ tsp vanilla essence
- 1 egg yolk
- 1 egg
- 20g plain flour
- Fruit topping:
- Some mango slices
- Some strawberries, hulled and halved
- 1 kiwi, sliced
- A few canned peaches, slices
- ½ cup canned longans, well drained
- Apricot gel (combined):
- 2 tbsp apricot jam
- 3 tbsp water
Instructions
- Sift flour and milk powder into a mixing bowl. Stir in sugar and salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs. Add beaten egg and vanilla essence and mix to a firm dough. Wrap the pastry in a plastic bag and chill for 30 minutes.
- Roll out pastry between two sheets of plastic wrap. Line small tartlet cases with the pastry. Prick the base and chill for 20-25 minutes. Bake in preheated oven at 180°C for 20-25 minutes.
- To make the filling: Heat the milk and cream together with the vanilla essence. Once the mixture is warm, remove from the heat (cover to prevent a skin forming). Beat the egg and egg yolk with the sugar until pale and fluffy. Sift in the flour.
- Bring the milk and cream to just below boiling point. Pour into the egg mixture and stir vigorously, then strain the mixture into a non-stick pan. Bring to a boil stirring constantly (to prevent the base from being burnt). Simmer for 1-2 minutes until the mixture thickens. Remove and leave to cool completely.
May I ask, what’s the amount of sugar for the custard filling as it’s not stated there.
Thanks
Jess