Ingredients
Pastry
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3/4 cup (110g) plain flour
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1 1/2 tbsp icing sugar mixture
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3 tsp custard powder
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20g butter, softened
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3 tbs cold water
Filling
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2 tbs custard powder
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1 1/2 cups (375ml) milk
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1/4 cup (60ml/80g) Queen Pure Maple Syrup
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2 tsp caster sugar
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1 tsp Queen Vanilla Bean Paste
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1 tsp orange zest
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250g punnet Strawberries, hulled and sliced
Method - Pastry
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1
Combine flour, icing sugar and custard powder in a small bowl. Using your fingertips rub the margarine into the flour mixture until it resembles fine breadcrumbs. Using the blade of a knife, mix the water into the mixture to form a soft dough.
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2
Knead dough on a lightly floured surface until smooth. Shape into a ball, cover with plastic wrap and refrigerate 30 minutes.
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3
Roll out pastry to fit an 18cm round loose bottomed flan tin. Cover pastry with a large piece of baking paper, fill with baking weights and bake at 160C for 10 minutes, remove weights and paper, increase temperature to 180C (fan forced) and bake pastry for a further 10 minutes until lightly browned. Remove from oven and cool.
Method - Filling
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1
Combine custard powder, milk, maple syrup, sugar, vanilla and orange zest in a small saucepan. Stir over low heat for 10 minutes until mixture boils and thickens.
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2
Pour hot custard into cooled pastry shell and refrigerate until custard is loosely set and cool. Serve topped with fresh strawberries arranged in a pretty pattern.
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