Berry and Mint Pie
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
1
- For the pastry
- 1 ¾ cups all-purpose flour
- 0.333 cup unsalted butter
- ¼ cup powdered sugar
- 2 egg yolks (beaten)
- water
- For the filling
- 1 ½ cups milk
- 4 egg yolks
- 1 tsp vanilla extract
- ½ cup caster sugar
- ½ cup Corn starch
- 25 ozs Strawberries
- For the sauce
- 8 ozs Strawberries
- 0.333 cup caster sugar
- ½ lemon (juice)
- To decorate
- mint
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg yolks and just enough water, so that the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 1 hour. minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 30cm|12" loose-based tart tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes until golden and cooked through.
4.
For the filling: heat the milk in a pan and bring to a boil. Remove from the heat and leave to cool slightly.
5.
Whisk the egg yolks, vanilla, sugar and cornflour until blended. Whisk in the hot milk and return to the pan. Heat gently, stirring until thickened. Put into a bowl and leave to cool, whisking from time to time.
6.
Remove the tart from the tin and spoon in the cold custard.
7.
Arrange the strawberries upright in the custard.
8.
For the sauce: put the strawberries, sugar and lemon juice in a blender or food processor and process to a puree. Alternatively press the strawberries through a sieve into a bowl and stir in the sugar and lemon juice. Drizzle over thestrawberries and decorate with mint leaves.
