As the last days of summer roll by and autumn is upon us, it’s the perfect time to make this wonderful Strawberry and Custard Pie. Filled with a creamy, smooth custard and fresh strawberries, it’s guaranteed to be a hit.
How long will it take?
What’s the serving size?
What do I need?
For the shortbread crust
2 cups plain flour
½ cup icing sugar
1 cup unsalted butter, softened
For the custard
4 large eggs
¾ cup sugar
¼ tsp salt
1 tsp vanilla extract
1 cup thickened cream
1 ½ cups milk
1 cup fresh strawberries, sliced
How do I make it?
For the crust
Preheat oven to 180C.
Grease a 25 centimetre tart pan.
In a food processor pulse together the flour and icing sugar. Add the butter, and pulse until the mixture is crumbly. Press mix into the bottom and up the sides of the prepared tart pan.
Bake for 5 minutes, then remove from oven and set aside.
Turn oven up to 200C.
For the custard filling
In a large bowl whisk together eggs, sugar, salt, vanilla, cream and milk.
Line bottom of piecrust with the slice strawberries.
Gently pour egg mix into piecrust on top of strawberries and bake in oven for 35-45 minutes or until a skewer inserted in the centre comes out clean.