Thursday, February 7, 2008

Toffee Cherry Custard Pie

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
16 oz cherries, pitted
1 cup white sugar

3 egg yolks
2/3 cup caster sugar
1 teaspoon vanilla extract
1 tablespoon cornflour
1 1/2 tablespoons plain flour
2 cups milk

To make custard, place egg yolks, sugar and vanilla in a bowl. Whisk until well combined. Stir in flours. Add milk and whisk until smooth. Transfer mixture to a saucepan over medium heat. Cook, stirring, for 10 to 12 minutes or until custard comes to the boil. Boil, stirring, for 1 minute. Transfer to a heatproof bowl. Cover surface with baking paper. Refrigerate until cold.
Preheat oven and flat baking tray to 400 F . Use pastry to line base and sides of a 2 inch-deep, 9 inch (base) loose-based tart pan, allowing a 1cm overhang. Using kitchen scissors, trim excess pastry so pastry sits 0.5cm above edge of pan. Freeze for 20 minutes or until firm.
Place tart pan on hot tray and bake for 10 minutes. Reduce oven to 350° F. Bake pastry for 10 minutes or until golden. Set aside to cool.
Spoon custard over tart base. Smooth surface. Top with cherries. Place sugar in a small, non-stick frying pan over medium heat. Cook, tilting pan back and forth and stirring if necessary, for 4 to 5 minutes or until sugar melts and turns deep golden. Drizzle toffee over cherries. Stand for 5 minutes to set. Serve.

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