Ingredients

Method

• For the shortbread:
• 275 g cake flour
• Salt, a pinch
• 175 g cold butter
• 125 g caster sugar
• Cold water, to bind
• For the custard:
• 1 cup milk
• 1 cup cream
• 4 free-range egg yolks
• 3 T caster sugar
• 3 T cornflour
• 1 t vanilla extract
• Salt, a pinch
• For the topping:
• 500 g strawberries, sliced
• 75 g pomegranate rubies
• 1 red-and-white candy cane, crushed
• icing sugar, for dusting

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 28 cm tart tin with cooking spray and line with baking paper. Mix the flour and salt, then rub in the butter until it resembles coarse breadcrumbs.

2. Add the sugar and mix well. Add enough cold water to bind the mixture and gently press into the lined tart tin. Make a pattern around the edges of the dough using your index finger. Bake for 20–25 minutes, then cool.

3. To make the custard, place a sieve over a jug and set aside. Scald the milk and cream in a saucepan by bringing it to just below boiling point, then set aside. Mix the egg yolks, caster sugar, cornflour, vanilla extract and salt. Add a little of the milk mixture to the egg mixture, then pour the egg mixture into the milk mixture and return to the heat. Whisk until it starts to bubble and thicken.

4. Pour through the sieve into the jug, then allow to cool. Pour over the shortbread and top with the strawberries, pomegranate rubies and crushed candy cane. Serve dusted with icing sugar.

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