- 45 min
- 30 min
- 3/4 cup (110g) plain flour
- 1 1/2 tbsp icing sugar mixture
- 3 tsp custard powder
- 20g butter, softened
- 3 tbs cold water
- 2 tbs custard powder
- 1 1/2 cups (375ml) milk
- 1/4 cup (60ml/80g) Queen Pure Maple Syrup
- 2 tsp caster sugar
- 1 tsp Queen Vanilla Bean Paste
- 1 tsp Queen Natural Orange Extract
- 250g punnet Strawberries, hulled and sliced
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.
Knead dough on a lightly floured surface until smooth. Shape into a ball, cover with plastic wrap and refrigerate 30 minutes.
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.
Combine custard powder, milk, maple syrup, sugar, vanilla and orange extract in a small saucepan. Stir over low heat for 10 minutes until mixture boils and thickens.
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.