325 g shortcrust pastry
greaseproof paper squares
baking beans or rice
6 medium size egg yolks
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
400 ml milk
200 ml (1/3 pint) double cream, (heavy cream)
1 vanilla pod, split
1/2 x 227 g pack Sainsburys topping for crumble
1/4 cup (25 g) 1 oz chopped almonds
1/2 x 340 g jar raspberry jam or jam of your choice
greaseproof paper squares
baking beans or rice
6 medium size egg yolks
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
400 ml milk
200 ml (1/3 pint) double cream, (heavy cream)
1 vanilla pod, split
1/2 x 227 g pack Sainsburys topping for crumble
1/4 cup (25 g) 1 oz chopped almonds
1/2 x 340 g jar raspberry jam or jam of your choice
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. For the base: On a lightly floured surface roll out the pastry to a thickness of 1 cm, cut into circles with a 10 cm cutter, use to line a 12 hole muffin tin. Pressing the pastry so that it stands above the top of the tin edge. Dock the bases with a fork then place a piece of greaseproof paper and baking beans into each hole. Place in the fridge and leave to rest for 30 minutes.
3. For the filling: In a bowl combine the egg yolks and sugar. Then place the milk, cream and split vanilla pod in a saucepan and place over a moderate heat, bring to the boil. Pour the boiling mixture onto the egg and sugar mixture, rinse the saucepan and return the mixture to the saucepan cook over a gently heat, stirring continuously until the custard thickens. Transfer to a bowl and allow to cool, before placing in the fridge.
4. Combine the crumble mix with the almonds and spread out on a baking tray, cook for 10 - 15 minutes or until golden brown. Cook the pastry for 10 minutes, removing the paper and baking beans 5 minutes before the cooking time is complete. Remove from the tin and allow to cool along with the crumble.
5. To assemble: Place a teaspoon of the jam in the base of the pastry cases, then top with a tablespoon of custard and finish with a generous scattering of crumble mix. Serve immediately.
2. For the base: On a lightly floured surface roll out the pastry to a thickness of 1 cm, cut into circles with a 10 cm cutter, use to line a 12 hole muffin tin. Pressing the pastry so that it stands above the top of the tin edge. Dock the bases with a fork then place a piece of greaseproof paper and baking beans into each hole. Place in the fridge and leave to rest for 30 minutes.
3. For the filling: In a bowl combine the egg yolks and sugar. Then place the milk, cream and split vanilla pod in a saucepan and place over a moderate heat, bring to the boil. Pour the boiling mixture onto the egg and sugar mixture, rinse the saucepan and return the mixture to the saucepan cook over a gently heat, stirring continuously until the custard thickens. Transfer to a bowl and allow to cool, before placing in the fridge.
4. Combine the crumble mix with the almonds and spread out on a baking tray, cook for 10 - 15 minutes or until golden brown. Cook the pastry for 10 minutes, removing the paper and baking beans 5 minutes before the cooking time is complete. Remove from the tin and allow to cool along with the crumble.
5. To assemble: Place a teaspoon of the jam in the base of the pastry cases, then top with a tablespoon of custard and finish with a generous scattering of crumble mix. Serve immediately.
serving amount
serves: 12
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