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Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This seasonal dessert is great! I made it for my parents and it went down well, it's fab for summer as it's light and fruity. Ingredients:
250 g flour |
125 g unsalted butter |
1 egg |
1 pinch salt |
1 tablespoon water (cold) |
4 egg yolks |
65 g caster sugar |
3 tablespoons plain flour |
300 ml milk |
1 pinch salt |
1/2 teaspoon vanilla extract |
450 g raspberries |
5 tablespoons red currant jelly |
1 tablespoon fresh orange juice |
Directions:
1. Preheat oven to 200°C.
2. Roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly. Then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
3. For the filling - beat the egg yolks and sugar till thick and creamy. gradually stir in the flour with a metal spoon.
4. In a pan, bring the milk and salt to the boil, then remove from the heat. Whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling. Cook for three minutes to thicken. Transfer immediately to a bowl and add the vanilla essence and stir to blend.
5. Bake the pastry for 15 minutes. when golden, take off foil/parchment & balls and bake for a further 6-8 minutes. leave to cool.
6. Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
7. Melt the jelly and orange juice in a pan and brush on top to glaze.
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