Ingredients
For the base
250 gm plain flour
½ tsp bicarbonate soda
1 egg
200 gm butter (cut to small pcs)
Beat butter and egg till creamy. Add flour and bicarbonate soda into the mixture – a little at a time. Mix till it becomes a dough. If dough is too dry can add a little milk. Leave dough in the fridge overnight.
Oil the mould with oil or butter. Take a small ball of dough and spread evenly as base on the mould. Take another mould and place on top of the dough and press to get pattern. Use fork to make holes on dough and bake in preheated oven at 175C for about 20 minutes or until brown.
Note: Crust will turn darker when cooled.
For the filling
2 nos egg yolk
250 ml fresh milk
2 tbsp custard powder
1 tbsp rum essence or lemon paste
Mix the above and sift it. Leave aside for later use.
250 ml of water
4 tbsp of sugar
Boil till sugar melt. Add in custard mixture. Cook and stir constantly until mixture thicken.
Spoon custard mixture into baked crust and decorate with fresh fruits. For glazing, dissolve two tbsp of glazing gel with 3 tbsp of water. Glaze over fruits immediately. Leave in fridge to chill before serving
