What is it about recipes that the moment I link to them, they disappear off the web? Well fortunately Google kept hold of this one, so I bring you the recipe, with my variations included.
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, beaten
- 2 Tablespoons butter
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 1/4 cups digestive biscuits, crushed
- 3 Tablespoons sugar
- 1/3 cup butter
- 2 punnets of strawberries
- Seedless strawberry or raspberry jam
- Lemon juice
- For the pastry crust: Preheat oven to 180 degrees Celsius.
- Combine the crushed digestive biscuits, sugar and butter in medium-sized bowl. Stir until thoroughly blended.
- Press the crust mixture into a 10-inch tart pan.
- Bake for 8 minutes. Allow the crust to cool completely.
- For the filling: In a saucepan combine the sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until mixture begins to boil.
- Continue cooking for an additional 2 minutes after it begins to boil. Remove from heat.
- Stir heaping tablespoon of hot mixture into the yolks, whipping mixture constantly. Repeat until 5 additional heaping spoons of the hot mixture have been added to the yolk mixture, stirring constantly. Immediately return yolk mixture to hot mixture, cook over medium heat for 2 minutes, stirring constantly.
- Remove from heat and stir in the butter, vanilla and almond extracts.
- Pour pastry cream into a bowl. Place a piece of wax paper or plastic wrap over the surface of the cream (so it does not form a skin) and refrigerate until completely cooled (can refrigerate for up to 3 days).
- Assembling tart: Wash and cut the strawberrys in half. Pour the custard into the tart crust and spread around evenly. Arrange the strawberries with the cut side down in the tart in a nice spiral.
- Heat a couple of teaspoons of jam with lemon juice until the jam is dissolved. Brush over the strawberries to give a glazed surface.
- Serve immediately.