Ingredients
For the base
250 gm plain flour
½ tsp bicarbonate soda
1 egg
200 gm butter (cut to small pcs)
Beat butter and egg till creamy. Add flour and bicarbonate soda
into the mixture a little at a time. Mix till it becomes a dough.
If dough is too dry can add a little milk. Leave dough in the
fridge overnight.
Oil the mould with oil or butter. Take a small ball of dough and
spread evenly as base on the mould. Take another mould and place on
top of the dough and press to get pattern. Use fork to make holes
on dough and bake in preheated oven at 175C for about 20 minutes or
until brown.
Note: Crust will turn darker when cooled.
For the filling
2 nos egg yolk
250 ml fresh milk
2 tbsp custard powder
1 tbsp rum essence or lemon paste
Mix the above and sift it. Leave aside for later use.
250 ml of water
4 tbsp of sugar
Boil till sugar melt. Add in custard mixture. Cook and stir
constantly until mixture thicken.
Spoon custard mixture into baked crust and decorate with fresh
fruits. For glazing, dissolve two tbsp of glazing gel with 3 tbsp
of water. Glaze over fruits immediately. Leave in fridge to chill
before serving
