Ingredients
- 300g sweet shortcrust pastry
- 300ml milk
- 75ml double cream
- ½tsp vanilla extract
- 2-3tbsp Grand Marnier
- 25g plain flour, sifted
- 1tbsp cornflour, sifted
- 4 large free-range egg yolks
- 75g caster sugar
- 2tbsp redcurrant jelly
- 200g blueberries
- 200g blackberries
- 200g raspberries
- You will need:
- 20cm (8in) fluted tart tin, oiled, and baking beans
Method
Heat the oven to 200C/180C fan/400F/gas mark 6. Roll out the pastry to the thickness of a £1 coin and line the tin, leaving an overhang. Chill for 30 mins. Line with foil and fill with baking beans. Bake for 20 mins
Turn down the oven temperature to 180C/160C fan/350F/gas mark 4. Remove the baking beans and foil and cook for a further 10 to 15 mins or until the pastry is a uniformed sandy colour. Once cooled, trim the edges with a sharp knife to create a flat, even edge
For the filling: heat the milk, cream, vanilla extract and Grabd Marnier in a saucepanuntil hot but not boiling. In a small bowl, mix the plain flour and cornflour, then set aside
In a large bowl, using an electric whisk, mix the egg yolks and sugar for 8 minutes or until thick and creamy. Mix in the flours. Slowly pour the hot mixture into the bowl, whisking constantly until smooth and thick. Set aside to cool, covered with clingfilm
In a small pan, heat the redcurrant jelly, mix until smooth and set aside to cool
To assemble: bet the creme patisserie until smooth then spoon into the tart case and top with the berries. Drizzle over the redcurrant glaze.
