cinnamom custard tart with caramelized fruits

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Cooking receipe to make cinnamom custard tart with caramelized fruits under category Aga Recipes. You may find some video clips related to this receipe below.

cinnamom custard tart with caramelized fruits

250g plain flour plus extra for dusting 748ml carton double cream

1 vanilla pod

100g butter

1 large cinnamon stick

100g icing sugar

775g caster sugar

4 large eggs

1 mango

1 small pineapple

2 clementines

450ml milk and 175g kumquats to accompany

Place the flour butter and icing sugar in a food processor and process until the mixture forms fine crumbs.

lightly beat one egg and add to the flour mixture with 1 tbsp) water.

Process until the crumbs just come together to make a dough.

Wrap the pastry in cling film and refrigerate if necessary until firm enough to roll.

Roll the pastry out on a lightly floured worksurface and use to line a deep 230mm loose bottomed tart tin.

Prick the base well and line with greaseproof paper and baking beans. Refrigerate for 30 minutes.

Place on a baking tray and bake on the floor of the roasting ovenfor 7 to 8 minutes then remove the paper and baking beans and cook for a further 5 to 7 minutes or until the base of the pastry is cooked and looks dry.

lightly whisk the three remaining eggs. Use 1 tbsp beaten egg to brush over the base and sides of the pastry case to seal then return to the ovenfor a further 1 to 2 minutes.

Place the milk cream split vanilla pod and crumbled cinnamon stick in a large pan. Bring slowly to the boil on the simmering plate then infuse for 20 minutes in the simmering oven.

Mix the remaining whisked egg with 150g sugar.

Stir the hot milk into the egg mixture strain through a fine sieve into a jug and pour into the tart.

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