For the HFF2 challenge 24 – Redo! I made the Edwardian Strawberry Custard Pie again. Last time the cake didn’t turn out as planned: the custard was too runny, the pie too sweet, and I had made too much shortcrust pastry. So I made some adjustment to the recipe.
For the pastry:
- 200g flour
- 150g cold butter
- 70g sugar
For the egg custard:
- 350ml milk or soy milk
- 4 tbsp sugar
- 3 tbsp cornstarch
- 2 egg yolks
For the meringue topping:
- 2 egg whites
- 50g sugar
- 200g fresh or frozen strawberry halves
Shortcrust Pastry: Cut cold butter into small pieces, add flour and sugar, and knead the dough briefly with cold hands. Line a tart pan with the pasty and bake for 20 minutes at 180°C.
Egg Custard: Stir sugar, starch and egg yolks into the milk and boil over medium heat until thickened.
Meringue Topping: Beat egg whites and sugar until stiff peaks form.
Assemble the Pie: Cover the bottom of the baked pie crust with strawberry halves, pour egg custard over it and spread the meringue over the custard. Bake for another 10 minutes at 180°C.
The Strawberry Custard Pie tastes wonderful: not too sweet, with a lovely strawberry flavor. And the combination of shortcrust pastry, egg custard and meringue topping is perfect.