This month we challenged Tania of Larger Family Life to make us something sweet for summer!
If you fancy trying Tania's recipe or any of our other Trex recipes, why not share your creations with us?
Post to Instagram using the hashtag #BakingWithTrex and we'll feature you in the Trex Family Bakery in our best of the web gallery.
Nothing but nothing beats the taste of homemade custard apart from this delicious Cherry and Custard Tart. Surprisingly quick and easy to make, this is a treat that the whole family will enjoy time and time again.
Makes one 9” tart.
For the sweet pastry:
For the custard:
Preheat oven to 160° for fan oven or 180° conventional oven. Grease a 9½” loose bottomed sandwich tin. Put Trex into bowl and add flour. Rub lightly until mixture resembles breadcrumbs. Add sugar and stir into the breadcrumb mixture well. Add enough water to turn mixture into a pliable dough.
Line pastry neatly onto a greased sandwich tin. Use a spoon to crimp edges neatly. Lightly prick the base of the pastry with a fork all over to allow heat to escape. Bake for approximately 15 minutes until lightly browned. Once baked remove from oven and set aside while you make the custard.
To make the custard, pour milk and cream into a pan and heat gently until it almost reaches boiling point but not quite. Slice the vanilla pod lengthways then scrape the seeds. While the cream and milk mixture heat up, place the cornflour, sugar, yolks and vanilla seeds in a bowl. Whisk together – the mixture will look quite lumpy and solid – don’t worry! Add the warmed milk and cream mixture to the bowl. Whisk the custard mixture in the bowl.
Return contents of bowl to pan and add the vanilla pod. Warm mixture up over a medium-low heat, whisking all the time. Continue to heat and whisk until mixture finally becomes thick and custard-like!
Remove vanilla pod from mixture and pour custard into the baked pastry case.
Gently place cherries onto custard.
Allow custard mixture to cool for 20-30 minutes before removing from tin. Enjoy!