Strawberry Crème Pâtissière pie

INGREDIENTS

For the crust Pastry

For the Crème Pâtissière

INSTRUCTIONS

In a food processor mix the flour, sugar and extra virgin olive oil until it resembles breadcrumbs. Add a tablespoon of cold water at a time until it all combines.
Knead on a lightly floured surface until it forms a smooth, soft pastry. Wrap up and refrigerate for 30 minutes.
Roll out the pastry and place into a fluted loose bottom pan.
Bake for 25 minutes in a preheated oven to 180ºC. Set aside to cool.
Combine the flours and sugar in a mixing bowl; add the egg yolks and whisk to reach a thick eggy mixture.
Heat the milk and vanilla in a pan on a medium heat until it just boils, then remove. Add 1/3 of the hot milk mixture into the eggy mixture and whisk vigorously and swiftly to combine then return it all to the pan with the milk and continue heating on a low heat, stirring constantly.
Keep whisking for about 5-10 minutes, and gradually increase the heat bit by bit as it thickens, until it holds its shape.
Set aside to cool slightly before putting into a piping bag and keeping in the fridge until needed.
Assemble by piping the Crème Pâtissière into the bottom of the pastry tart, and topping it with strawberries, whole or sliced, arranged to your liking.
Finish by dusting with a little icing sugar or alternatively painting a glazed topping (warm through a little strawberry conserve or seedless jam with a tsp or two of water in a saucepan until its loosened but still sticky) onto the strawberry topping. Serve.

Recipe uses this product

INGREDIENTS

For the crust Pastry

For the Crème Pâtissière

INSTRUCTIONS

In a food processor mix the flour, sugar and extra virgin olive oil until it resembles breadcrumbs. Add a tablespoon of cold water at a time until it all combines.
Knead on a lightly floured surface until it forms a smooth, soft pastry. Wrap up and refrigerate for 30 minutes.
Roll out the pastry and place into a fluted loose bottom pan.
Bake for 25 minutes in a preheated oven to 180ºC. Set aside to cool.
Combine the flours and sugar in a mixing bowl; add the egg yolks and whisk to reach a thick eggy mixture.
Heat the milk and vanilla in a pan on a medium heat until it just boils, then remove. Add 1/3 of the hot milk mixture into the eggy mixture and whisk vigorously and swiftly to combine then return it all to the pan with the milk and continue heating on a low heat, stirring constantly.
Keep whisking for about 5-10 minutes, and gradually increase the heat bit by bit as it thickens, until it holds its shape.
Set aside to cool slightly before putting into a piping bag and keeping in the fridge until needed.
Assemble by piping the Crème Pâtissière into the bottom of the pastry tart, and topping it with strawberries, whole or sliced, arranged to your liking.
Finish by dusting with a little icing sugar or alternatively painting a glazed topping (warm through a little strawberry conserve or seedless jam with a tsp or two of water in a saucepan until its loosened but still sticky) onto the strawberry topping. Serve.

Recipe uses
this product

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