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Crème Patisserie

Time: 30 minutes

Serves: 8

Short Crust Pastry:
2 cups flour
125 grams butter
¼ cup icing sugar
1 Woodland free range egg yolk
1-2 tablespoons water

Cream Patisserie:
2 cups milk
½ cup caster sugar
3 Woodland free range eggs
6 tablespoons flour
2 tablespoons cornflour
Zest and juice of an orange

 

Short Crust Pastry:
Place the f lour, icing sugar and butter in food processor. Pulse to combine. Add egg yolk and water – 1 tablespoon at a time until a firm dough is formed. Roll out pastry to fit a oblong tart tin. Chill for 10-15 minutes. Bake blind in a hot oven until golden brown – 8-10 minutes.

Cream Patisserie:
Bring milk to the boil. In a bowl combine sugar, eggs, flour and cornflour, whisk until combined. Slowly add the hot milk to the egg mixture whisking briskly. Transfer custard back to the saucepan. Slowly bring back to the boil, stirring constantly until thickened. Stir in the orange zest and juice. Transfer crème patisserie to a bowl. Cover and cool.

2 punnets strawberries – hulled
½ cup red currant jelly

To assemble: Spoon crème patisserie into the cooled pastry case. Place strawberries on top and brush with warm, melted red currant jelly to glaze.

Alternatives: Make individual flans in patty tins.Use an oblong flan tin or cake tin.

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