And I really, really love custard.
And I really, really LOVE pie.
And all three of them together? Magic.
And I’m so glad I did, it’s fantastic! Sweet, tart, fresh, fruity strawberries mixed with smooth, creamy custard are a match made in heaven. Combine that with crumbly, buttery pastry and you’ll be on cloud nine.
For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water
For the filling
250g strawberries (1 punnet)
2 tbsp sugar
2 tsp cornstarch
pinch of salt
2 cups of custard
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for at least an hour. Meanwhile, get your filling ready.
Remove the stems off the strawberries and thinly slice them. In a medium bowl, combine the strawberries, sugar, cornstarch and salt. Set aside.
Preheat the oven to 180 C and line 3 trays with baking paper.
Remove the dough from the fridge. On a lightly floured surface, roll it out until it is a couple of millimeters thick.
Use an upside down saucer or small bowl as a guide and run a knife around them to cut circles out of the dough. Place the rounds on the baking trays and re-roll the pastry and cut more circles. You should end up with about 10 rounds of dough.
Spread about 2 tablespoons of custard around the center of each pastry round, leaving a 2cm (1 inch) border. Spoon 1 – 1 1/2 tbsp of the strawberries (not the juice) on top of the custard. Fold in the edges of the pastry.
Place on lined trays and bake for 30 minutes, until golden. Makes 10 little galettes.