Vive Crème Anglaise! Hard to believe the French celebrate the English but here is a fabulous dessert. You can effortlessly produce silky smooth custard for your homemade buttery sweet shortcrust case in minutes. Cooking from scratch means you control what goes into your food as you flavour to your personal taste.
- 75 g sugar
- 200 g unsalted butter, diced
- 370 g plain flour
- 1 medium egg
- 1 pinch fine sea salt
- 1 ½ tsp vanilla sugar, homemade
or 1 tsp natural vanilla extract
- 4 egg yolks, from medium eggs
- 300 g milk
- 40 g light brown sugar
- ½ vanilla pod
Grind sugar in mixing bowl @15 sec/speed 10. Throw in butter, flour, egg, salt and vanilla sugar in mixing bowl then mix 25-30 sec/speed 5 until clinging together. Tip out, as it will be crumbly tip it into a plastic bag to squash into a ball, chill in freezer for ½ hour. Flour worksurface and roll out into a disc. Heat oven to 180°C, grease a 26cm tart and roll pastry into case. Drape foil over tart and edges of pan and fill with baking beans – make sure beans are to edge of case to prevent sides collapsing. Bake 15 minutes (180°C), remove foil and bake for further 5 mins. Leave to cool completely.
Insert butterfly whisk firmly. Place egg yolks, milk and sugar in mixing bowl. Split vanilla pod lengthways and scrape out seeds. Add seeds and vanilla pod to mixing bowl then heat 9 min/80°C/speed 2. Remove whisk, remove vanilla pod, pour into case, allow to cool then decorate with summer fruits.