I’m on a bit of a pastry binge. Or, I should say, I was. This tart was in fact made weeks ago, before I was flung back into the eddies of student life, but its deliciousness lives on!
Excuse the dramatics, but it is indeed a lovely, lovely tart. Made even lovelier by the new vanilla bean paste I bought – all the wonders of real vanilla pods, but in a jar! It’s the best thing since sliced bread, I swear. I have been going a little overboard with it though, I’m not sure porridge really benefits from it.
In a saucepan, whisk together the sugar, cornflour, and vanilla, add the milk, a little at first and then the rest of it, whisking together until the mix is smooth , then add the egg yolk and mix again.
Over a medium heat, bring the mix to the boil, whisking constantly to ensure it stays smooth. Once the mix has reached the boil, remove from the heat and pour into a bowl, cover the top with cling film and chill until cold.
Once cold, whip together with the double cream and return to the fridge until you’re ready to use it.