Ingredients
- 300g sweet shortcrust pastry
- 300ml milk
- 75ml double-thick cream
- ½tsp vanilla extract
- 2-3tbsp Grand Marnier
- 25g plain flour, sifted
- 1tbsp cornflour, sifted
- 4 large egg yolks
- 75g castor sugar
- 2tbsp redcurrant jelly
- 200g blueberries
- 200g blackberries
- 200g raspberries
- YOU WILL NEED
- 20cm fluted tart tin, oiled, and baking beans
Instructions
Preparation
1 Heat the oven to 200°C, 180°C fan. Roll out the pastry to a thickness of 3mm, and line the tin, leaving an overhang. Chill for 30 minutes. Line with foil and fill with baking beans. Bake for 20 minutes
2 Turn down the oven temperature to 180°C, 160°C fan. Remove the baking beans and foil, and cook for a further 10 to 15 minutes, or until the pastry is a uniform sandy colour. Once cooled, trim the edges with a sharp knife to create a flat, even edge.
3 For the filling, heat the milk, cream, vanilla extract, and Grand Marnier in a saucepan until hot, but not boiling. In a small bowl, mix the plain flour and cornflour, and then set aside.
4 In a large bowl, using an electric whisk, mix the egg yolks and sugar for 8 minutes or until thick and creamy. Mix in the flours. Slowly pour the hot mixture into the bowl, whisking constantly until smooth and thick. Set aside to cool, covered with clingwrap.
5 In a small pan, heat the redcurrant jelly, mix until smooth, and set aside to cool
6 To assemble, beat the creme patisserie until smooth then spoon into the tart case and top with the berries. Drizzle over the redcurrant glaze.
This article originated on: www.womanandhome.com
