Description
Homemade Fruit Custard Tuile Baskets that look straight from a pâtisserie. Creamy orange custard tucked into crispy cups.
Ingredients
Units
Scale
Tuile Baskets
- 125 g butter or margarine, softened
- 250 ml (130 g) icing sugar, sifted
- 4 extra-large egg whites
- 250 ml (140 g) cake flour
Orange Custard Filling
- 60 ml (30 g) custard powder
- 30 ml sugar
- 500 ml fresh orange juice
- 10 ml grated orange rind
- 200 ml fresh cream
Toppings
- Fresh berries
- Chopped mint
- Lemon zest
Instructions
- Cream butter and icing sugar until fluffy.
- Add egg whites one by one, mixing well.
- Fold in sifted flour. Chill for 1 hour.
- Mix custard powder, sugar, and a little juice.
- Heat the remaining juice to a boil, whisk in the paste, and cook until thick enough to coat the back of a spoon. Stir in rind. Cool fully.
- On a very well-greased baking tray, or even better, line a baking tray with baking paper or a silicone mat.
- Spoon batter, a teaspoon at a time, and spread into thin circles (about 10 cm wide).
- Only bake 2–3 at a time so you have time to shape them.
- Bake at 180C/350F for 5–7 minutes, until edges are golden.
- Immediately lift with a spatula and drape over a glass or ramekin.
- Press gently to form baskets. Cool completely.
- Whip cream to stiff peaks, fold into cooled custard.
- Fill baskets just before serving.
- Top with berries, mint, and lemon zest.
Notes
Prepared, tried, and tested by Gail
