the upper crust
plum & white chocolate custard streusel pies
makes 6 | prep 25 mins (+ chilling & cooling) | cooking 45 mins
185g butter, chilled, chopped
340g (2¼ cups) plain flour
100g (½ cup) caster sugar
1 egg yolk
1 tsp iced water
700g can whole plums in juice, drained
Ice-cream, to serve
white chocolate custard
1 tbs custard powder
1 tbs caster sugar
250ml (1 cup) milk
60g white chocolate, coarsely chopped
streusel topping
75g (½ cup) plain flour
½ tsp mixed spice
55g (¼ cup, firmly packed) brown sugar
2 tsp finely grated orange rind
70g (½ cup) pecans, coarsely chopped
60g butter, chilled, chopped
1 Place butter, flour and sugar in a food processor and process until fine crumbs form. Add yolk and iced water. Process until dough just comes together, adding an extra 1 tsp iced water if needed. Shape dough into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes or until firm.
2 To make white chocolate custard, place custard powder, sugar and 2 tbs milk in a saucepan. Stir until smooth. Gradually stir in remaining milk. Place over medium-high heat. Cook, stirring, until mixture just starts to thicken. Stir in chocolate. Continue stirring until the mixture just simmers and custard thickens and coats the back of a spoon. Remove from heat. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 20 minutes to cool slightly. Place in the fridge for 3 hours or until chilled.
Meanwhile, preheat oven to 200°C/180°C fan forced. Grease six
