Frais de bois tart

Fairlady
12 servings By Food24
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Ingredients (12)

PASTRY (PÂTE SABLÉE)
300.00 g flour — cake
150.00 g butter — unsalted, chopped
2.00 eggs
125.00 g castor sugar
FILLING
500.00 ml milk
1.00 orange — zest only
4.00 eggs — just the yolks
100.00 g sugar
40.00 g flour — cake
20.00 g cornflour
250.00 ml cream
berries
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Method:

PASTRY: Place flour and butter in a food processor and blend until mixture resembles fine breadcrumbs. Lightly beat eggs and sugar together and add to flour mixture.
Work pastry into a smooth ball and allow to rest for 30 minutes. Roll pastry out and use to line 2 greased 20 cm diameter tart pans. Allow to rest for another 30 minutes.
Line with waxed paper and beans and bake blind in preheated 200 ºC oven for 15 minutes. Remove baking paper and beans, reduce heat to 180 ºC and bake for a further 10 minutes. Allow to cool and remove from pan.
FILLING: Bring milk and orange peel to boil and remove from stove.
Beat egg yolks and sugar together until pale yellow, light and creamy. Beat in flour and cornflour.
Beat egg mixture into hot milk. Return to stove and beat until mixture thickens.
Place mixture in a clean bowl, cover with cling film to prevent a skin forming and allow to cool. If too thick, stir in cream until smooth, silky and dropping off spoon.
TO ASSEMBLE: Fill tart cases with filling mixture and top with fresh berries.



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