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425g can black cherries |
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drain |
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Spread creme in pastry base. Arrange fruit decoratively over. Brush glaze over fruit, refrigerate for several hours before serving. |
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250g punnet strawberries |
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slice |
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1 kiwi fruit |
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slice |
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425g can apricot halves |
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Drain, slice thinly |
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Reserve syrup |
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Blend. Stir constantly over heat until mixture boils and thickens. |
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1 tablespoon arrowroot |
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1 tablespoon brandy |
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pastry |
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1 cup plain flour |
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Sift |
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Press dough into a smooth ball, cover, refrigerate 30 minutes. Roll on lightly floured surface, large enough to line 23cm flan tin. Ease pastry genrly onto sides of tin with fingers. Roll rolling pin over top of tin to cut off excess pastry, refrigerate 20 minutes. Cover pastry case with greaseproof paper, fill with dried beans or rice. Bake in moderately hot oven for 7 minutes, remove paper and rice, bake further 7 minutes or until lightly browned. Cool to room temperature. |
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1 tablespoon icing sugar |
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90g butter |
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Rub in |
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1 egg yolk |
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Add yolk and enough lemon juice to mix to a firm dough. |
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1 tablespoon lemon juice |
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creme patissiere |
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1/4 cup milk |
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Beat until combined |
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1 egg |
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2 egg yolks |
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1 tablespoon plain flour |
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1 tablespoon cornflour |
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1/4 cup castor sugar |
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1 cup milk |
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boil |
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Beat hot milk in gradually, beat until smooth. Return to saucepan, stir constantly over heat until mixture boils and thickens |
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1 teaspoon vanilla essence |
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Stir in, cool |
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2 tablespoons rum |
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Stir in |
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