Sweet Shortcrust Pastry TOPPING
fresh or tinned fruit — e.g.
or 200 g butter crust pastry
kiwifruit, grapes, strawberries. peaches, sliced
3 tablespoons custard GLAZE powder 1/4 cup apricot jam 1 1/2 cups milk 2 teaspoons water 3 egg yolks 3 tablespoons sugar
Roll pastry out on a lightly floured surface and use to line a 20 cm flan tin. Prick base several times with a fork. Refrigerate for 10 minutes. Bake blind at 1900 C for 15 minutes. (To bake blind, cut a circle of baking paper to cover the pastry. Fill with dried beans or rice.) Remove baking blind material and return to oven for 8—10 minutes to dry out pastry base. Set aside until cold. To make the filling, mix custard powder to a smooth paste with a little of the milk. Whisk in remaining milk, yolks and sugar. Mix well. Cook over a low heat, stirring constantly until mixture thickens. Do not allow to boil. Cover surface of filling directly with plastic wrap. Cool for 1 hour. Spoon filling into prepared base. Arrange sliced fruit topping decoratively over custard. To make the glaze, gently heat together jam and water. Sieve. Spoon or brush glaze over fruit.
Welcome to my recipe blog. I try to put some dishes recipes for everyone who loves the cooking and want to enjoy mouth watering dishes.
I am adding some health tricks as well. As these days, stay healthy for long time is a big challenge. So with my healthy kitchen tricks it will help you to fat burn and stay healthy and look younger for long period of your life.
A great selection of desserts provide the much - loved sweet finish to any mealtime.
There is nothing more comforting than a home- cooked healthy diet.
Be original, show off your style, and tell your story.
Feel hungry lets give a try !