For the pastry:
- 100g butter, at room temperature
- 250g plain flour
- 95ml water
- 1 teaspoon salt
For the crème pâtissière:
- 500ml milk
- 100g sugar
- ½ vanilla pod, sliced open lengthwise
- 1 egg yolk
- 50g cornflour
For the filling:
- 200ml double cream
- 20g caster sugar
- Previously prepared crème pâtissière
- 20ml kirsch
- Seasonal soft fruits such as mixed berries, peaches or nectarines
- 200g redcurrant jelly
To make the pastry: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Rub the butter into the flour until it resembles fine breadcrumbs, then add the water and salt and knead until smooth, taking care not to overwork. Wrap in cling
film and place in the refrigerator for at least an hour.
Roll out the dough to 3.5mm thick and place into the quiche tin, pressing into the corners. Trim off the excess and blind bake for 18 minutes.
To make the crème pâtissière: Put 450ml of the milk with half of the sugar and the vanilla pod in a medium saucepan and bring to the boil. Turn off the heat and
remove the vanilla pod.
In a large bowl beat together the egg yolks, and cornflour with the remaining sugar and milk. Gradually whisk in the warm vanilla milk.
Return the mixture to the pan and, whilst constantly stirring, cook until the mixture thickens.
Pour the crème pâtissière into a dish and cover with cling film to prevent a skin from forming and allow to cool. Place into the refrigerator until required.
To make the filling: Whisk the cream together with the sugar to form soft peaks. Stir the kirsch into the crème pâtissière and combine with the whipped cream. Pour into the pastry case, and cover with the fruit. In a small pan, melt the redcurrant jelly with a dash of water on a low heat and brush over the fruit in the tart to glaze.