Custard Gateau with Berries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- For the pastry
- 1 ½ cups all-purpose flour
- 0.333 cup butter
- 1 Tbsp powdered sugar
- 2 egg yolks (beaten)
- water
- For the filling
- 1 ½ cups milk
- 1 tsp vanilla extract
- 4 egg yolks
- ½ cup sugar
- ½ cup Corn starch (scant)
- For the topping
- 28 ozs Strawberries (halved)
- 4 Tbsps Red currant jelly
- 1 Tbsp water
- 2 Tbsps toasted slivered almonds
- powdered sugar
Preparation
Kitchen utensils
1 schwerer Pot mit Deckel, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater
Preparation steps
1.
For the pastry: put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the icing sugar and egg yolks. Add just enough water to form a dough. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 30cm|12" tart tin.
3.
Roll out the pastry on a floured surface and use to line the tart tin. Cover the base with non-stick baking paper and baking beads or baking beans, then bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes until golden and cooked. Set aside to cool in the tin.
4.
For the filling: heat the milk until almost boiling. Whisk together the vanilla, egg yolks, sugar and cornflour until smooth. Gradually whisk in the hot milk.
5.
Return to the pan and stir over a low heat until thickened. Put into a bowl and set aside to cool, whisking from time to time.
6.
Remove the pastry case from the tin and and spoon in the custard filling. Arrange the strawberries on top, placing them upright.
7.
Melt the redcurrant jelly with the water and brush generously over the strawberries and any spaces in the filling. Scatter with the almonds and sift over a little icing sugar.
