Recipe courtesy of Co-op Magazine
Serves : 4
Ready in 1 1/2 hours
Ingredients :
175g puff pastry
Filling :
3 egg yolks
100g caster sugar
40g plain flour
1 vanilla pod
300ml semi-skimmed milk
Zest of half a lime
1 tsp butter, melted
Topping :
450g strawberries, sliced
A few mint leaves, chopped
1 tblsp pine nuts, toasted
Step One : Heat oven to gas mark 6 / 200oC / Fan 180oC.
Step Two : Roll out pastry and cut out a 20cm round. Score edge with a knife and place on a baking tray and cook for 20 to 30 minutes in oven. Allow to cool.
Step Three : Meanwhile, beat egg yolks with sugar until pale and creamy. Stir in flour. Put vanilla pod and milk in a saucepan, bring to boil and then remove pod, beat milk into custard mix. Return to pan and simmer for 5 minutes, stirring all the time. Add zest and melted butter, cool. Spread on pastry base and top with strawberries.
Step Four : Scatter over mint and toasted pine nuts.
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