for 8 pcs, you would need :
shortcrust pastry for a mould of 28 cm diametre (I bought it ready to use by Herta)
ceramic pie weight balls
5 dl of milk
3 eggs (1 complete + 2 egg yolks)
75 g of caster sugar
1/2 vanilla stick (fairtrade Madagascar)
65 g of flower
450 g of fresh red fruits
Preheat the oven at 200°C (T 7)
For 15 minutes, bake the shortcrust pastry in your mould with some bakingpaper on top, filled with the ceramic pie weights. (you could also use some dried white beans instead)
Let it rest and cool off.
Bring 5 dl of milk to a boil together with the vanilla seeds, scraped out of the 1/2 vanillastick.
Let it rest.
Beat 1 egg and 2 yolks together with the caster sugar. Add slowly 65 g of flower whilst still beating.
Add the milk to it, little by little. Warm this mixture up (in another clean pan), ow heat, until it boils. Remove your pan and let the vanillacreme cool off completely.
Stirr it occasionally.
Once it has cooled down, pour it into the baked shortcrust and garnish with the fresh red fruits.
Serve fresh !
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| ceramic pie weights |
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| Kitchen Aid rules ! |
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| filling it up |
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| lush red fruits |
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| come dine with me |
