Boland fruit tart

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • 45
    ml
    cornflour
  • 75
    g
    castor sugar
  • 425
    ml
    milk
  • 3
    extra-large egg yolks
  • 1
    ml
    almond essence
  • 250
    ml
    cream, stiffly whipped
  • 5
    ml
    vanilla essence
  • TOPPING
  • 500
    g
    fresh strawberries, rinsed
  • 2
    ml
    white vinegar
  • 15
    ml
    castor sugar
  • strawberry or other suitable jam
  • 1
    roll shortcrust pastry
  • 1
    egg white, beaten
  • FILLING
  • 45
    ml
    cake flour
 

Method

 
Line a 26 cm pie dish with the shortcrust pastry, prick the bottom with a fork and brush with beaten egg white. Chill, then bake blind at 200 ºC (400 ºF) until light brown. FILLING Sift the cake flour and cornflour together, add the castor sugar and mix with a little of the milk to form a paste. Add the egg yolks and mix well. Bring the remaining milk to the boil and then gradually stir it into the flour mixture. Return the milk mixture to the saucepan and heat until a thick custard is formed. Stir in the almond essence. Cover with greased butter paper and leave to cool. Fold the cream and vanilla essence into the custard mixture and spoon into the prepared pie dish. Spread evenly and chill. TOPPING Marinate the strawberries for at least 30 minutes in the vinegar and castor sugar, preferably overnight in the fridge. Drain and arrange on top of the custard. Brush with a little melted strawberry jam and chill for at least 2 hours before serving.
 

Read more on: bake  |  fruit
 

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