Shortbread with custard
| Recipe By: | Siba Mtongana |
| Serves: | 4-6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 275 g flour, plus extra for dusting
- butter, softened
- 280 g Castor sugar
- cold water
- 375 ml 1,5 L milk
- 1/2 cup fresh cream
- 4 free-range egg yolks
- 3 tbls Castor sugar
- 3 tbls corn flour
- 2 tsp vanilla extract
- a pinch of sea salt, crushed, plus extra for topping
- 500 g strawberries, hulled & washed
- 75 g Pomegranate rubies, to serve
- 1 crushed candy cane
- icing sugar, for dusting
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Cooking Instructions
- Preheat the oven to 180°C. Grease a 28 cm tart tin with cooking spray and line with baking paper. Mix 275g cake flour and salt, then rub in 175g cold butter until it resembles coarse breadcrumbs.
- Add 125g caster sugar and mix well. Add enough cold water to bind the mixture and gently press into the lined tart tin. Make a pattern around the edges of the dough using your index finger. Bake for 20–25 minutes, and then cool.
- To make the custard, place a sieve over a jug and set aside. Scald the milk and cream in a saucepan by bringing it to just below boiling point, then set aside. Mix the egg yolks, caster sugar, cornflour, vanilla extract and salt. Add a little of the milk mixture to the egg mixture, then pour the egg mixture into the milk mixture and return to the heat. Whisk until it starts to bubble and thicken.
- Pour through the sieve into the jug, then allow to cool. Pour over the shortbread and top with the strawberries, pomegranate rubies and crushed candy cane. Serve dusted with icing sugar.
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