Ingredients
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Shortcrust Pastry
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1.5 cups plain flour
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125 grams Butter
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1/3 cup Caster Sugar
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1 egg yolk
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1 tablespoon chilled water
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Crème Pâtissière
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3 large egg yolks
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1/2 cup white sugar
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3 tablespoons Corn Flour
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300 millilitres whole milk
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1 vanilla bean podslit and scraped
Directions
Shortcrust Pastry
Combine flour, butter and sugar in a food processor. Process until the mix resembles fine bread crumbs. Add yolk and chilled water. Process until dough comes together.
Turn dough out onto lightly floured surface and kneed until just smooth. Wrap the dough in cling film and refrigerate for 30mins.
Preheat the oven to 180 degrees. Roll the dough out, cut and place in small tart moulds/tins. Bake in the oven for 15mins or until tart cases are golden brown.
Crème Pâtissière
In a medium size stainless steel bowl, mix the egg yolks and sugar with a wooden spoon. Sift the flour and add to the mixture.
Add milk and vanilla bean to the bowl. Mix until thoroughly combined and smooth.
Place bowl on stove on medium heat and bring to the boil stirring constantly. When
liquid boils, whisk for 1min or until mixture becomes stiff and hard to stir.
Pour into a clean bowl and immediately cover with cling film to prevent a skin
forming. Allow to cool.
To serve, spoon crème pâtissière into tart cases and top with fresh passionfruit pulp
Happy cooking, Simmone x
