1 cup double cream
2 large egg yolks
Butter 50g (cubed)
1 tsp caster sugar
2 tbsp milk
Make up the sweet short crust pastry by rubbing the butter and flour and sugar together between your fingers. When the mixture is crumbly add the eggs and milk slowly, combining the pastry together an working it into a dough. Don’t knead for too long as the pastry will turn out stiff and won’t have that nice crumbly texture for a desert pastry.
Wrap and chill for an hour before rolling out and cutting into discs that will fit into a greased baking tray dish (cup cake tray or Yorkshire tin – what ever size you prefer). Bake for 15 minutes on 180° with baking beads to prevent the centre from rising.
Remove from the oven and replace the beads with an arrangement of pineapple.
Stir together the two beaten egg yolks and double cream with a few drops of vanilla essence (or better still, vanilla seeds) to make a sweet custard mix.
Gradually fill the empty space of the pastry cases with the custard and back for another ten minutes or until the custard is just set and a little wobbly.
Allow to cool, the custard will set completely in the residual heat, without over cooking.