Easy recipe Cherry And Custard Tart Recipe

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one one/two tablespoons cornflour one tablespoon plain flour (Recipes by ingridients flour) fifty-fiveg (one quarter cup) caster sugar two egg yolks one egg, lightly whisked three hundred and seventy-fivemls (one one/two cups) milk two teaspoons vanilla essence two-three drops almond essence (optional)Step one To make the, pastry (Recipes by ingridients pastry) place the plain, flour (Recipes by ingridients flour) baking powder and salt (Recipes by ingridients salt) into the bowl of a food processor. Cherry And Custard Tart Recipe. Add the chilled butter (Recipes by ingridients butter) and process until the mixture resembles fine breadcrumbs. Add the lemon rind and sugar and process until combined. Add the egg and egg yolk and process until the mixture starts to come together. Bring the pastry (Recipes by ingridients pastry) together with your hands and wrap well in plastic wrap. Place in the fridge for fifteen minutes to rest. Cherry And Custard Tart Recipe. Step two Brush a twentycm (base measurement) flan tin with removable base with the melted butter (Recipes by ingridients butter) to lightly grease. Roll a little more than one/two the pastry (Recipes by ingridients pastry) between two pieces of lightly floured non-stick baking paper to a circle large enough to line the flan tin. Carefully line the greased flan tin with the pastry (Recipes by ingridients pastry) and then trim the edges. Cherry And Custard Tart Recipe. Roll remaining pastry (Recipes by ingridients pastry) between the floured baking paper to a circle just large enough to cover the top of the tart and place on a tray. Place lined tart and the pastry (Recipes by ingridients pastry) circle in the fridge for two hours to chill. Step three Meanwhile, to make the custard, combine the cornflour plain, flour (Recipes by ingridients flour) sugar, egg yolks and egg in a medium heavy-based saucepan. Gradually stir in a little of the milk to form a smooth. paste (Recipes by ingridients paste) Cherry And Custard Tart Recipe. Place the remaining milk in a small saucepan and heat over medium-high heat until almost boiling. Cherry And Custard Tart Recipe. Remove from the heat and gradually whisk the milk into the egg mixture. Cherry And Custard Tart Recipe. Place the saucepan over a low heat and cook, stirring constantly, until the mixture boils and thickens. Stir in the vanilla essence and almond essence, if using. Pour into a large bowl and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Place in the fridge and cool completely. Cherry And Custard Tart Recipe. Step four Preheat oven to about one hundred and eightyC. Cherry And Custard Tart Recipe. Remove the pastry (Recipes by ingridients pastry) top from the fridge ten minutes before assembling the tart to allow it to soften slightly. Step five To assemble the tart, fill the chilled pastry (Recipes by ingridients pastry) base with the cool custard. Cherry And Custard Tart Recipe. Arrange the drained cherries over the custard. Cherry And Custard Tart Recipe. Place the pastry (Recipes by ingridients pastry) top over the cherries. Press the edges of the base and top together to seal and trim away any excess. pastry (Recipes by ingridients pastry) Prick the pastry (Recipes by ingridients pastry) all over with a fork. Cherry And Custard Tart Recipe. Brush the pastry (Recipes by ingridients pastry) with the whisked egg white and sprinkle lightly with the caster sugar. Bake in preheated oven for fourty-fourty-five minutes or until the pastry (Recipes by ingridients pastry) is dark golden. Remove from the oven and allow the tart to cool completely before serving at room temperature or chilled..