1tbsp vanilla paste (or 1 vanilla pod or 1tsp extract)
yolks 4 large eggs, plus 1 whole large egg
90g cornflour
fresh fruit to decorate (optional)
For the pastry
125g salted butter, at room temperature
150g plain flour, plus extra to dust
1tbsp caster sugar
1 egg
Method
A few hours before serving,
make the pastry. In a bowl,
mix together the butter, flour
and sugar with your fingertips
until the mixture resembles
fine breadcrumbs.
Add the egg and continue
mixing with your hands until
well combined. Tip the mixture
out of the bowl on to a clean
worktop and shape into a
round. Add 3tbsp cold water
and combine the mixture until
it forms a compact ball. Wrap
in cling film and transfer to the
fridge for 15 minutes.
To make the custard filling,
add the milk to a pan along
with the sugar and the vanilla,
bring to the boil, then remove
from the heat.
In a large bowl, mix the egg
yolks with the whole egg and
the cornflour.
Pour the warm milk over the
egg mixture and return to the
pan. Cook over a medium
heat, stirring constantly with a
wooden spoon, for 4-5 minutes
or until the mixture is thick
enough to coat the back of the
spoon. Cover and set aside.
RECIPES AND PHOTOGRAPHS TAKEN FROM CHEZ MANON BY MANON LAGRÈVE, PHOTOGRAPHY BY NASSIMA ROTHACKER (QUADRILLE, £26).
