Roasted plum & pistachio custard pastries recipe | Good Food
Make the most of plums in late summer and bake them in a pastry case with a pistachio and custard filling. They're well worth the effort
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Cooking tools:
- Food processor
- Rolling pin
- Grater
- Baking sheet
- Parchment paper
- Roasting pan
- Piping bag
- Pastry brush
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Aluminum foil
- Plastic wrap
- Refrigerator
- Freezer
- Kettle
- Spoon
Ingredients
- 50g cold butter chopped, plus 120g frozen butter (see step 1)
- 300g plain flour plus extra for dusting
- 50g icing sugar
- 2 eggs beaten
- 100g pistachios shelled
- 150ml whole milk
- 150ml double cream
- 3 egg yolks (freeze the whites for another recipe)
- 65g caster sugar
- 15g plain flour
- 15g cornflour
- 4 red plums halved and stoned
- 1tbsp light brown soft sugar
- 1⁄2 tsp vanilla extract
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