PÂTISSERIE PERFECTION

Step inside the kitchen with us and get the satisfaction of creating some of your pâtisserie favourites at home.

RASPBERRY FLAN

PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 10

1 cup (150g) plain flour

⅓ cup (55g) icing sugar

90g cold butter, chopped

1 egg yolk

1 tablespoon cold water, approximately

250g fresh raspberries

CRÈME PÂTISSIÈRE

1 cup (250ml) cream

1 cup (250ml) milk

½ cup (110g) caster sugar

1 vanilla bean, split lengthways

2 eggs ¼ cup (35g) cornflour

80g butter, chopped

GLAZE

¼ cup (60ml) water

2 teaspoons powdered gelatine

¼ cup (80g) strawberry jam

1 Grease a 23cm loose-based fluted tart tin.

2 Make crème pâtissière.

3 Process flour, sugar and butter until mixture resembles fine crumbs. Add egg yolk and enough of the water to make the ingredients just come together. Turn dough out onto a floured surface; gently knead until smooth, then shape into a disc. Cover; refrigerate for 30 minutes.

4 Preheat oven to 180°C/160°C fan. Roll pastry between two sheets of baking paper or on a lightly floured bench until large enough to line prepared tin. Ease pastry into tin; press into side and trim excess using a small, sharp knife. Cover pastry case with baking paper; fill with pastry weights or uncooked rice. Place on an oven tray and bake for 15 minutes. Remove the paper and weights; wrap a strip of foil around the edge of the tin to protect the side of the pastry from over-browning. Bake, uncovered, for a further 15 minutes or until browned. Cool completely.