CUSTARD TART TOPPED WITH FRESH BERRIES
Ingredients:
Crumb crust
176 g of marie biscuits crushed to fine crumbs
75g of melted butter
Icing sugar to serve – sprinkling on top
Method:
To make crumb crust, place biscuits on food processor and blitz or in plastic bag then crush with a rolling pin into fine crumbs.
Melt butter in a small bowl in a microwave for 20 seconds, gently pour over the biscuits mixture and mix well. Put the mixture in the fridge for 1 hour.
Homemade custard filling
Ingredients:
4 egg yolks
2 tbsp. of sugar
2 tbsp. of flour
300ml full fat milk
½ tsp of vanilla essence
Method:
Separate eggs by putting yolks in separate medium size bowl
Add caster sugar and mix until combined
Follow by adding plain flour and vanilla essence and mix well.
Then heat milk on medium gentle heat, until warm. Keep whisking to avoid milk from burning and also the milk must mot boil.
Remove from heat (approx. within 3 minutes or less), slowly start adding milk into the eggs mixture, whisking continuously to avoid lumps.
Once done mixing, follow by pouring the mixture into pan then return it to medium heat. Continue to whisk until the custard has reached desired thickness.
Remove from heat then allow to cool before pouring it to the crumb crust.
Pour into the crumb tart and level well, then put the fresh of choice one by one neatly. Sprinkle icing sugar on top then serve.
Tip: cover with cling film to avoid custard forming skin, best done by putting the cling film on the custard.
HOME MADE ICE CREAM
Ingredients:
3/4 cup white sugar
1 cup heavy whipping cream
2 1/4 cups milk
1 tbsp. vanilla extract
Method:
Stir sugar, cream, and milk into a saucepan over low heat until sugar dissolves.
Heat just until mix is hot and a small ring of foam appears around the edge.
Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions, 20 to 25 minutes.
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Take it out, let the ice cream soften for a few minutes before serving.
FRUIT SALAD
Ingredients:
6 bananas
1 apple
4 kiwis
2 pints of strawberries
Method:
Wash the fruit thoroughly and slice it. Then add it to a large bowl.
Mix by hand, and for twist, sprinkle some lemon juice on it.
Chill and serve with ice cream, yoghurt or as it is.
