Piece of Cake

Satisfy everyone's sweet tooth with these mouth-watering treats by British baker, Benjamina Ebuehi

EAT

Great shake-ups Bay leaf adds a surprising new dimension of flavour in Benjamina Ebuehi's twist on the traditional custard tart. Turn the page to try it and more inspired dessert recipes.

BAY LEAF CUSTARD TART

Serves 8

PASTRY

210g plain flour, plus extra for dusting work surface

60g icing sugar

1/4 tsp salt

130g unsalted butter

1 egg, separated

2-3 tbsp ice-cold water

CUSTARD

250ml milk

300ml double cream

8 fresh bay leaves

7 egg yolks

100g caster sugar

Add the flour, icing sugar, salt and butter to the bowl of a food processor and pulse until you have fine breadcrumbs. (If making by hand, rub the butter into the flour until fine.) Add the egg yolk and a tablespoon of ice-cold water and pulse until it starts to clump, adding more water, a tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface and pat it into a thick disc. Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour, or until well chilled and firm.

2 Meanwhile, make the custard. Add the milk, cream and bay leaves to a small saucepan and heat gently until steaming, just before the boil. Remove from the heat, cover and let the cream infuse for 30 minutes-1 hour.

3 Preheat the oven to 190°C.