By
Shireen Anwar
Recipe Ingredients
Ingredients for pastry
1 Egg yolk
8 ounces Flour
5 ounces Butter
to knead Cold water
5 tbsp Caster sugar
Ingredients for custard
2 cups Milk
1/2 tin Blue berry pie filling
1/2 tsp Vanilla essence
6 tbsp Sugar
2 tbsp heaped Corn flour
1 Egg yolk
8 ounces Flour
5 ounces Butter
to knead Cold water
5 tbsp Caster sugar
Ingredients for custard
2 cups Milk
1/2 tin Blue berry pie filling
1/2 tsp Vanilla essence
6 tbsp Sugar
2 tbsp heaped Corn flour
Recipe Method
Method for pastry
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and 1/2 tsp vanilla essence, cook stirring till thick.
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and 1/2 tsp vanilla essence, cook stirring till thick.
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