About this recipe:A wonderful combination of fresh berries and pastry with a creamy filling that is as lovely to look at as it is to eat!
Deborah Lo Scalzo
300g shortcrust pastry
2 egg yolks
2 teaspoons potato starch
2 tablespoons sugar
1 vanilla pod
2 tablespoons orange marmelade
100g wild strawberries
3 slices of tinned pineapple, cut in pieces
1 glass of white wine, not too dry
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 200 C / Glass 6. Butter and flour a 12x30cm rectangular baking tin.
Roll out the pastry to about 3-4mm in thickness. Place the pastry in the tin, pressing up the sides, and cover with foil. Bake the pastry in the oven for 35 minutes. Let it cool and remove the foil.
In the meantime, prepare the cream filling: Mix the egg yolks with the potato starch and 1 spoonful of the milk in a bowl. Heat the rest of the milk together with the sugar and the vanilla pod that was cut in half lengthways. Just before the milk comes to the boil, remove it from the heat and take out the vanilla pod. Pour the milk mixture a little at a time into the bowl containing the egg and potato flour mixture, mixing continuously with a whisk. Bring it again almost to the boil, mixing constantly, and then remove it from the heat.
Pour the cream mixture over the pastry case. Mix the marmalade with a little bit of water and drizzle that on top of the cream.
Clean and wash each type of fruit separately. Pour the white wine in a bowl. Immerse each type of fruit in the wine bowl separately and then drain. Place the fruit in different parts of the tin, making distinct sections for each type of fruit. Separate the sections with the pineapple. Garnish with mint leaves.
lllllove it, basically i went to the store and instead of buying the ingredients,i bought a ready made cream and fresh fruit tart, took no time to cook, Sainsbury's make an amazing one, £2.69 - 22 Apr 2014