BAKING DESSERT RECIPES RECIPES

Steps:

• 1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
  2. Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
  3. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
  4. Gradually add the warm milk, a ladle at a time, whisking well before each addition.
  5. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

Steps:

• 1. First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour.
  2. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
  3. Turn the oven down to 170°C/325°F/gas 3.
  4. To make the frangipane, blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl. Beat the butter and sugar together until light and creamy, then add to the almonds.
  5. Lightly beat the eggs and add to the mixture. Fold in until completely mixed and smooth, then place in the fridge to firm up slightly.
  6. Spread the jam over the pastry case. Pour the chilled frangipane mixture on top, and sprinkle with some flaked almonds.
  7. Bake the tart for 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
  8. Allow to cool for about 30 minutes, then serve with crème fraîche or yoghurt.