Giant Portuguese Custard Fruit Tart
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 6 people
- 300g/10.6ozs. puff pastry
- 5 egg yolks
- 3/4 cup/165g/5.8ozs caster sugar
- 3.5 tablespoons cornflour
- 500mls/17.7 fl ozs. cream
- 150mls/5flozs. milk
- 1 teaspoon vanilla bean paste
- Fresh fruit, rose petals and chopped pistachios to decorate
Step 1 - Roll out the pastry to fit a 32x12cm/13x5inch tin until very thin. Press down into the corners and make sure that there aren't any holes. Refrigerate until needed.
Step 2 - Place the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth. Place the pan over a medium heat and cook, until the mixture thickens and comes to the boil - do stir it so that it doesn't catch at the bottom but not not overstir or the custard will separate and you will get a buttery layer. Remove from the heat and stir in the vanilla. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
Step 3 - Preheat oven to 200C/400F. Spoon the custard onto the pastry. Bake for 30 minutes until the custard is golden. Cool and decorate with fruit.