Preparation: 30 minutes (+ 40 minutes chilling)
Cooking: 1 hour 15 minutes
250g plain flour
125g unsalted butter
60g icing sugar
2 egg yolks (+ 1 extra for coating the pastry)
1 tablespoon milk, approximately
pinch of salt
350 ml whipping cream
100 ml milk
1 vanilla bean
8 egg yolks
100 g caster sugar
- To make the pastry, sieve the flour with icing sugar into a bowl. Add the salt and chopped butter. Use your fingertips to rub the butter in to create fine crumbs.
- Lightly whisk the yolks and milk and add to the crumbs. Create a soft but not sticky dough. Wrap in plastic film and refrigerate for 20 minutes.
- Preheat the oven to 180℃ and lightly brush the tin with melted butter.
- Roll out the pastry between two sheets of baking paper and carefully ease the pastry into the tin. Trim any overhanging pastry by rolling the rolling pin over the top of the tin. Refrigerate for 20 minutes.
- Line the pastry shell with baking paper, fill with baking beads (rice or beans can be used instead) and bake for 15 minutes or until the pastry is lightly golden.
- Remove the baking beads and brush with the extra yolk, lightly whisked. This will prevent the pastry to become soggy.
- Return to the oven and bake for further 10 minutes
- Turn the oven down to 130℃.
- Cut the vanilla bean lengthways and scrape out the seeds from inside the bean. Place into a saucepan with cream and milk and bring to a simmer.
- Place the sugar and yolks into a bowl and whisk together.
- Remove the vanilla bean and pour the hot milk mixture, over the yolks, whisking constantly, and combine thoroughly.
- Strain the mixture into a jug, set aside for a few minutes and skim off any froth.
- Place the pastry shell in the oven and pour over the custard mixture (so you will not spill the filling while carrying into the oven).
- Bake for 50 minutes or until just set. Allow to cool to room temperature and top with fresh strawberries before serving.