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Apricot and custard Danish

  • 24:25 Prep
  • 1:15 Cook
  • 6 Servings

Ingredients

  • 3 sheets frozen ready-rolled puff pastry, partially thawed
  • 400g can apricot halves, drained well
  • 1 egg, lightly beaten
  • 1/3 cup flaked almonds
  • Pure cream, to serve

Vanilla custard

  • 3 egg yolks
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup cornflour
  • 2 cups milk

Method

  • 1
    Make custard: Whisk yolks, sugar and vanilla in a bowl. Stir in cornflour. Slowly add milk, 1/4 cup at a time, stirring constantly. Pour mixture into a saucepan over medium heat. Cook, whisking constantly, for 5 to 7 minutes or until mixture boils and thickens. Boil for1 minute. Pour into a heatproof bowl. Cover surface with plastic wrap. Cool.
  • 2
    Meanwhile, preheat oven to 200°C/180°C fan-forced. Using 2 sheets of pastry, line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) loose-based tart pan (see tip). Trim excess pastry.
  • 3
    Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 5 minutes or until base is light golden. Set aside to cool.
  • 4
    Arrange apricots in pastry case. Top with custard and remaining pastry, trimming pastry to fit. Brush top with egg. Sprinkle with almonds. Wrap pan in plastic wrap, then foil. Freeze overnight or until needed (you can freeze Danish for up to 1 month).
  • 5
    Preheat oven to 190°C/170°C fan-forced. Unwrap pan. Discard plastic wrap and foil. Place pan on a baking tray. Bake for 45 to 50 minutes or until heated through and golden. Stand in pan for 10 minutes. Serve with cream.

Source: taste.com.au

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