Tarte à la crème from Mark Hix on Baking by Mark Hix
The French equivalent of a custard tart, this hits the spot as either a simple but indulgent dessert or afternoon tea pastry. The French don’t have the type of fresh double cream we have, with...
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Ingredients
- 1 vanilla pod, split and seeds scraped out
- 70 g caster sugar
- 700 ml UHT double cream
- 200 g ready-made all-butter puff pastry
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