In a bowl, mix the all purpose flour and salt. In a separate bowl, beat the butter until it softens, then add the sugar and beat it till it's fluffy. Now add the egg and beat it until everything gets incorporated together.
Add the flour mixture, all at one go and beat it until it forms a ball. Flatten the pastry onto a sheet and cling wrap it, then refrigerate it for 15- 20 mins.
Lightly butter and flour the base and sides of a tart pan. Evenly pat the chilled pastry on to the bottom and sides of the pan and cling wrap it. Place it in the freezer for about 15 minutes.
After this time, remove it from the freezer. Use a fork and lightly prick the bottom of the crust so that the dough does not puff up while it bakes.
Preheat the oven at 400 F or 204 C.
Bake the crust for about 5 minutes, then reduce the heat to 350 F/ 176 C and continue baking the crust for another 15 minutes until it turns golden brown in colour.
Remove it on to a wire rack to cool completely before you go ahead with the filling.
In a bowl, mix the sugar and egg yolks together. Sift the flour and the corn starch, then add it to the egg mixture until it forms a smooth paste.
In a saucepan, heat the milk just until it starts to boil. Pour it into the egg mixture slowly while you keep stirring constantly to avoid curdling. If it curdles, you could pour it through a strainer to remove the cooked pieces of egg .
Pour this mixture onto a saucepan and cook it over medium heat until it boils while you keep stirring it constantly. Continue to stir it until you get a thicker consistency.
Pour in the cream filling into the pastry crust. Level it out using a spatula. Now spread the fruits on top of it in a pattern of your choice. Serve it immediately.
Remove it from the heat and add vanilla extract to it. Pour it into a clean bowl and cover the surface of the pastry cream with plastic wrap to prevent forming of crust over it. Let it cool completely before you use it as a filling.
You could also refrigerate it and bring it to room temperature before you serve it.
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In a bowl, mix the all purpose flour and salt. In a separate bowl, beat the butter until it softens, then add the sugar and beat it till it's fluffy. Now add the egg and beat it until everything gets incorporated together.
Add the flour mixture, all at one go and beat it until it forms a ball. Flatten the pastry onto a sheet and cling wrap it, then refrigerate it for 15- 20 mins.
Lightly butter and flour the base and sides of a tart pan. Evenly pat the chilled pastry on to the bottom and sides of the pan and cling wrap it. Place it in the freezer for about 15 minutes.
After this time, remove it from the freezer. Use a fork and lightly prick the bottom of the crust so that the dough does not puff up while it bakes.
Preheat the oven at 400 F or 204 C.
Bake the crust for about 5 minutes, then reduce the heat to 350 F/ 176 C and continue baking the crust for another 15 minutes until it turns golden brown in colour.
Remove it on to a wire rack to cool completely before you go ahead with the filling.
In a bowl, mix the sugar and egg yolks together. Sift the flour and the corn starch, then add it to the egg mixture until it forms a smooth paste.
In a saucepan, heat the milk just until it starts to boil. Pour it into the egg mixture slowly while you keep stirring constantly to avoid curdling. If it curdles, you could pour it through a strainer to remove the cooked pieces of egg .
Pour this mixture onto a saucepan and cook it over medium heat until it boils while you keep stirring it constantly. Continue to stir it until you get a thicker consistency.
Pour in the cream filling into the pastry crust. Level it out using a spatula. Now spread the fruits on top of it in a pattern of your choice. Serve it immediately.
Remove it from the heat and add vanilla extract to it. Pour it into a clean bowl and cover the surface of the pastry cream with plastic wrap to prevent forming of crust over it. Let it cool completely before you use it as a filling.
You could also refrigerate it and bring it to room temperature before you serve it.
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