Fruit Baskets with the Creamiest Custard Recipe
By Bb Kitchen
500g oat milk
1 lemon zest
Oat double cream (you’ll need to whip this)
Fruit of choice (I have used raspberries and blueberries)
Apricot jam (to coat)
250g GF all purpose flour
70g sunflower oil
1In a big bowl add the sugar, the vanilla and the water, then add the flour and mix well. Wrap the dough and let it rest for at least 1 hour in the fridge.
2Preheat the static oven at 170*.
3n the meantime, prepare the custard by putting the cornstarch, the sugar, the vanilla and the lemon zest in a tall saucepan, add the milk little by little to avoid lumps and then bring to boil until it gets thicker and smooth. let it cool down completely, then cover with cling film and put in the fridge.
4Prepare the shortcrust baskets by rolling out the dough into a 2mm layer, then cutting circles out of it and place the circles of dough on the back of a muffin tray (watch the video for ref) Bake for 10-12 min until lightly golden. Let the baskets cool down a bit, remove from the muffin tray and place on a baking grill to cool down completely.
5Whip the double cream until it gets very firm. Gently add the cream to the custard being careful not to un-whip it too much. Now your cream is ready to be transferred into a piping bag or simply spooned into the shortcrust baskets.
6Add 1 tablespoon of cream or a swirl from the piping bag into each shortcrust basket. Decorate with the fruit of your choice.
7Melt a bit of apricot jam for few seconds in a saucepan, let it cook slightly and brush your fruit with it.
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