Family and Kids

  • 375 g (12 oz) packet sweet pastry
  • 2 egg yolks
  • 3 tablespoons cornflour
  • 3 tablespoons caster sugar
  • 300 ml (½ pint) milk
  • 1 teaspoon vanilla essence
  • 1 large orange, segmented
  • 175 g (6 oz) strawberries, halved
  • 125 g (4 oz) blueberries
  • 2 thick fresh pineapple rings, cut into bite-sized chunks
  • 2 kiwifruits, sliced
  • icing sugar, to dust
  • crème fraîche or natural yogurt, to serve

Line a 23 cm (9 inch) fluted flan tin with the pastry. Trim the edges, then press the pastry firmly into the grooves so the rim sits a little higher than the tin. Fill with scrunched-up nonstick baking paper and baking beans, then bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Set aside to cool.

Mix the egg yolks, cornflour and sugar in a bowl. Put the milk in a heavy-based nonstick pan and bring to the boil. Pour over the egg mixture and blend well using a balloon whisk. Add the vanilla essence, then return to the rinsed-out pan and bring to the boil, whisking continuously until boiled and thickened. Transfer to a bowl to cool, stirring occasionally. Cover with clingfilm to prevent a skin forming.

Place the cooled pastry case on a serving plate and fill with the custard using a metal spoon to swirl up to the rim. Put the fruit in a bowl and toss to mix, then loosely arrange over the top of the custard. Dust with icing sugar and serve in wedges with spoonfuls of crème fraîche or yogurt.

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