EAT
Great shake-ups Bay leaf adds a surprising new dimension of flavour in Benjamina Ebuehi's twist on the traditional custard tart. Turn the page to try it and more inspired dessert recipes.
BAY LEAF CUSTARD TART
Serves 8
PASTRY
210g plain flour, plus extra for dusting work surface
60g icing sugar
1/4 tsp salt
130g unsalted butter
1 egg, separated
2-3 tbsp ice-cold water
CUSTARD
250ml milk
300ml double cream
8 fresh bay leaves
7 egg yolks
100g caster sugar
Add the flour, icing sugar, salt and butter to the bowl of a food processor and pulse until you have fine breadcrumbs. (If making by hand, rub the butter into the flour until fine.) Add the egg yolk and a tablespoon of ice-cold water and pulse until it starts to clump, adding more water, a tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface and pat it into a thick disc. Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour, or until well chilled and firm.
2 Meanwhile, make the custard. Add the milk, cream and bay leaves to a small saucepan and heat gently until steaming, just before the boil. Remove from the heat, cover and let the cream infuse for 30 minutes-1 hour.
3 Preheat the oven to 190°C.
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