- 2 C (500ml) milk
- 1 vanilla bean – halved lengthways with the seeds scraped or 1 tbs vanilla extract
- 6 egg yolks
- 130g caster sugar
- 10g cornflour
- 30g plain flour
- In a heavy based saucepan, slowly bring the milk, vanilla pod and seeds (or vanilla extract) to just under the boil. When it starts to foam then it’s ready. Remove the vanilla pod and set the pan aside.
- Whisk the egg yolks and sugar in a bowl until it’s creamy and pale. Then add the flours and whisk to combine.
- Temper the egg mixture by pouring a small amount of the hot milk and whisking it through vigorously.
- Slowly pour in the hot milk while vigorously whisking until it’s all incorporated and smooth.
- Return the mixture to the saucepan over medium heat and whisk or stir continuously until it’s thickened. You can tell when it’s ready when it starts to get more difficult to stir through the vanilla ‘goop’ (surely there’s a more scientific term for this?).
- Transfer to a bowl and cover the surface with baking paper. This will prevent it from forming a crust. Place it immediately in the fridge and chill. Use within 2-3 days.
Tarte aux Fruits (serves 6)
- 100g icing sugar
- 250g plain flour
- 1/3 C (about 40g) ground almonds
- 100g butter – cold and chopped into pieces
- 1 egg
- 1 egg yolk
- crème pâtissière (recipe above)
- 1 punnet each of strawberries, blueberries and blackberries *Other fruits you can also use are raspberries, mulberries or peaches.*
- Sift the icing sugar, flours and almonds into a food processor.
- Add butter and process until it resembles breadcrumbs.
- Add the egg and egg yolk and process until it just comes together.
- Divide pastry into six portions and shape each portion into a disc.
- Wrap each disc individually with plastic wrap and refrigerate for an hour.
- Preheat oven to 200°C.
- Roll out the pastry discs between sheets of floured baking paper to 3mm thickness. Line 6 small tart tins (with removable bases) with pastry and freeze them for 30 minutes.
- Line each pastry with baking paper and fill with weights or dried beans or rice.
- Place on baking tray and bake for 20 minutes or until it’s lightly coloured.
- Remove the pastry weights and baking paper and bake for a further 5-10 minutes until it’s all evenly golden. Cool the pastry cases.
- Fill a third of each tart with the crème pâtissière, top with the fruits and dust with icing sugar.