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Ingredients

• (Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
• 2 Egg yolks
• 50g Caster Sugar
• 20g Cornflour (sieved)
• 20g Plain Flour (sieved)
• 30ml full fat Milk
• 4 tbsp Belvoir Elderflower Cordial
• 1 punnet of fresh Raspberries

Instructions

1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
2. Add the two flours to the egg and sugar mixture.
3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
4. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
5. This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

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Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart

Ingredients

(Serves 6)

• Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case)
• Filling: Juice and finely grated zest of 2 large Oranges
• 100ml Belvoir Organic Cranberry Cordial
• 50g Caster Sugar
• 2 whole Eggs (medium sized)
• 4 Egg yolks (medium sized)
• 100g unsalted Butter

Instructions

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved.
3. Add the butter and whisk until the mixture thickens. Leave to cool a bit.
4. Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche.

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Labels: belvoir, cranberry, orange, pastry, recipe, recipes, tart