Chef Amir Batito shared with us the secret to restaurant-quality crème pâtissière (aka confectioner’s custard) in minutes, and it couldn’t be simpler. It tastes amazing in this tart, topped with caramelised apples and summer berries.
Victoria Prever
Victoria Prever is the food editor at The Jewish Chronicle, having left a legal career to train as a professional chef at Leith's School of Food and Wine. She's also a freelance food writer, cookery teacher and food consultant.
https://www.thejc.com/lets-eat
45MIN
Total time
Ingredients
Servings
8
200 ml
double cream
3
M&S Pink Lady apples
cored and chopped into ½cm dice
50 g
M&S Fairtrade golden caster sugar
2 tbsp
M&S pure honey
1
M&S all-butter sweet pastry case
150 g
Collection Victoria blackberries
150 g
raspberries
150 g
blueberries
1 handful
mint
leaves picked, to garnish
optional
For the crème pâtissière
335 ml
M&S Remarksable Value whole milk
80 g
M&S Fairtrade golden caster sugar
1 tsp
vanilla essence
2
M&S free-range mixed size eggs
yolks only
40 g
cornflour
Nutrition per serving
Calories
253kcal
Fat
10.7 g
Saturates
7.1 g
Sugars
13.2 g
Salt
51.4 mg
