A delicious summery dessert using seasonal ingredients
Pastry
125g Plain Flour
60g Butter
1tbsp Caster Sugar
12 Egg Yolk
2 – 3tbsp water
Filling
2 Egg Yolks
50g Caster Sugar
2 tsp cornflour
2 tsp plain flour
300ml milk
2 tbsp elderflower cordial
200g raspberries
Icing Sugar to decorate
Preheat the oven to 180 gas 4
- Rub together the flour and butter until it resembles fine breadcrumbs. Stir in the sugar, then pour in the egg yolk and water and mix with a palette knife until the pastry comes together. Wrap and chill in the fridge for 10 – 15 minutes.
- Meanwhile, make the filling by placing the egg yolks and sugar in a small pan and whisking together over a low heat. Stir in the cornflour and flour and mix to a smooth paste. Gradually add the milk and bring to a simmer whilst whisking constantly to prevent any lumps. Finally, stir in the elderflour cordial. Remove from the heat and allow to cool.
- Roll the pastry to fit a 20cm/8inch flan tin, then leave to chill for another 10minutes (this prevents the pastry from shrinking during cooking).
- Prick the base of the pastry case with a fork, then line it with greaseproof paper and add baking beans.
- Bake for 10minutes before removing the paper and beans and cooking for a further 12 minutes. Leave to cool.
- To serve, spoon the elderflower custard into the pastry case and then cover with raspberries.
- Finish off with a dusting of icing sugar.
We made this and it was really easy and totally divine!