WE LOVE… PAVLOVA pg47 // HOT CROSS BREAD & BUTTER PUDDING pg49 // BAKED ALASKA pg50
For the cherry & chocolate mousse, see page 51
Bay leaf custard tart
SERVES 8
For the pastry
210g (7½oz) plain fl our, plus extra for dusting
60g (2¼oz) icing sugar
¼ tsp salt
130g (4¾oz) unsalted butter
1 free-range egg, separated
2-3 tbsp ice-cold water
For the custard
250ml (9fl oz) milk
300ml (10½fl oz) double cream
8 fresh bay leaves
7 free-range egg yolks
100g (3½oz) caster sugar
1 Add the flour, icing sugar, salt and butter to the bowl of a food processor and pulse until you have fine breadcrumbs. (If making by hand, rub the butter into the flour until fine.) Add the egg yolk and a tablespoon of icecold water and pulse until it starts to clump, adding more water, a tablespoon at a time, if needed.
2 Turn the dough out onto a lightly floured surface and pat it into a thick disc. Wrap in clingfilm and let it rest in the refrigerator for 1 hour, or until well chilled and firm.
3 Meanwhile, make the custard. Add the milk, cream and bay leaves to a small saucepan and heat gently until steaming, just before the boil. Remove from the heat, cover and let the cream infuse for 30 minutes-1 hour.
Lightly dust a work surface with flour and roll out the pastry 3-4mm ( in) thick. Line a 20cm (8in) tart pan or loose-bottomed cake tin with the pastry, making sure to press the pastry evenly into the edges and leaving
