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Tarte aux fruits with creme patissiere
Little French delights perfect for afternoon tea or dessert.
Serves 6
Ingredients:
• 2 free range eggs
• 2 tbsp sugar
• 2 tsp plain flour, sifted
• 2 tsp cornflour
• 65ml full fat milk
• 65ml double cream
• tsp vanilla extract
• 6 individual sweet pastry cases
• 6 handfuls mixed fruit (berries and tropical fruits work particularly well)
• 6 tbsp apricot jam, preferably without any 'bits'
Method:
• Place the eggs and sugar in a bowl and whisk until thick and light. Add the flour, cornflour and vanilla extract and continue whisking until smooth.
• In a small saucepan, bring the milk to scalding point. Pour the milk into the egg mixture gradually whilst still whisking constantly until the mixture is completely smooth. Pour the mixture through a sieve into a clean saucepan and place over a medium heat.
• Cook the sieved pastry cream until very thick, stirring constantly, for about 2 minutes. Reduce heat to low and cook, stirring constantly, until the pastry cream no longer tastes of raw flour (about 2 minutes). Transfer the pastry cream to a bowl and allow to cool.
• Fill the pastry cases with the crme ptissire and top with the selection of fruits.
• Gently heat the apricot jam to melt it, and use to glaze the tarts.
• Refrigerate until ready to eat.
Watch Daily Cooks Challenge on ITV1 at 3pm weekdays.
Find the recipes from the show at www.cooksforcooks.com
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Weather for Eastwood
Wednesday 23 May 2012
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