- 1 packet fresh phyllo pastry
- 3 T butter, plus extra, melted, for the tart base
- 1 vanilla pod
- 1 cup milk
- 1 jumbo egg
- 1 jumbo egg yolk
- 100 g caster sugar
- 50 g cake flour
- 80 g ground almonds
- Seasonal fruit of your choice, sliced where necessary
Use a 24 cm loose-bottomed tart pan and follow the instructions on the packet of ready-made phyllo pastry, using the specified melted butter, to make and bake the tart base.
Split the vanilla pod, scrape the seeds from the pod and add both the pod and seeds to the milk.
Pour the milk into a saucepan and bring to a boil. Cover the saucepan and leave to infuse for 10 minutes.
Beat the egg and egg yolk together and add the sugar, a little at a time, until the mixture is pale yellow.
Using a balloon whisk, beat in the flour. Remove the vanilla pods from the milk and, in a steady stream, pour the hot milk into the egg mixture. Beat with a whisk to prevent lumps from forming.
Pour the mixture back into the saucepan and place over a low heat. Cook for 2 to 3 minutes, stirring constantly, until a thick custard forms.
Remove from the heat and beat in the 3 T butter and ground almonds.
When you are ready to serve the tart, pour the frangipane mixture into the baked tart base and arrange the fruit on top.
Cook’s note: You can use 2 T of almond or fruit liqueur instead of vanilla to flavour the frangipane, if you like.
This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341 0272 if you have any queries about this recipe.