Recipes+
Ingredients
Method
1.Lightly grease 6 x 8cm (base measurement) loose-based flan tins. Process flour, sugar and butter until just combined (do not over mix). Add egg yolk and 1 tablespoon of iced water; process for 30 seconds or until the mixture comes together, adding another 1-2 teaspoons of water if too dry. Turn out dough onto a lightly floured surface; bring together to form a smooth dough.
2.Divide dough into 6 pieces. Roll each piece between sheets of baking paper to make 14cm rounds. Gently ease pastry into flan tins; trim edges. Place tins on a baking tray; cover with plastic food wrap. Chill for 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Line pastry cases with baking paper and fill with uncooked rice or dried beans. Bake for 10 minutes; remove the weights and paper. Bake for 15 minutes more or until lightly golden.
4.Combine corn flour with 2 tablespoons of water to make a paste. Stir custard in a medium saucepan over low heat until hot and add cornflour. Stir 3 minutes or until mixture thickens. Transfer custard to heatproof bowl and cover with plastic food wrap; cool.
5.Stir cream into custard until combined. Divide custard among cases and top with fruit to serve.
You can also make this in a 20cm loose-based flan tin.
Note
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