Cold Custard fruit tart

Baking a pie crust from scratch might sound tricky but it's not as tricky as you might thing. Just follow the step by step guide and you are set to go. Happy Baking xx

Pie crust Ingredients:

- 1 1/2 (113g) Butter
- 1/4 cup (50g) Sugar
- 1 large Egg
- 1 1/2 cup All Purpose Flour

Preheat your oven to 200°c

Using a food processor mix the butter until creamy and smooth. 

 Add in sugar and mix until light and fluffy. 

 Beat the egg in a separate cup.

Mix the butter mixture on slow and gradually add the egg.

 Add the flour and mix on slow till it combines and comes together.

Mixture should resemble something like breadcrumbs, if it the texture looks more like a dough add some flour till you get the desired result.

 Rap your pastry in a plastic sheet and refrigerate for 20-30 min or place in the freezer for 10-15 min to save up time. I always choose the latter option.

 Since this pastry has a tendency to crack when you roll it, I press it in my tart pan. 

Chill in freezer for 15 mins.

Lightly fork the surface.

By now your over must be nice and hot. Bake for 5 min on 200°c then drop to 180 °c and bake for another 15 mins or until firm and lightly golden.

When pie is ready whisk one egg white, using a brush seal the crust while still hot. This will prevent the filling from softening the crust. Don't worry the egg white won't add any flavor. 

There are several other ways you can seal your crust: When pie cools down you can seal it using apricot glaze or even melted chocolate. But i prefer the egg white since it's flavorless.

While your pie is baking. you can get started with the custard filling.

Custard Filling Ingredients:

- 2 cups Milk

- 2 tbs custard powder

- Sugar (as desired)

- about a cup of whipping cream

In a sauce pan add the milk and custard powder whisk. 

Place on medium to low heat, keep whisking. Add desired amount of sugar (I usually add 4 tbs). Keep whisking until mixture turns thick. take off heat and place in a separate bowl cover with plastic sheet. Refrigerate till cold.

(For every cup of milk add one tbsp of custard)

 Place whipping cream in a bowl and whisk until thick. refrigerate. 

 Once the custard is cold mix it with the whipping cream. Mix until combined properly.

 When the pie crust cools completely fill it in with the custard mixture then design with with whatever fruit you desire.

I use raspberries, blackberries, and strawberries.

 Custard Fruit Pie, served!

Enjoy