Fancy Pastry

by Tarla Dalal

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Lovely cooking pastries, filled with creamy custard, for special parties.

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Fancy Pastry recipe - How to make Fancy Pastry

Cakes

Preparation Time : 20 mins. Cooking Time : 20 mins. Total Time: 40 mins 8Serves 6 to 10.
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Ingredients

225 gms Shortcrust Pastry
1 three-eggs fatless sponge cake
1 small can (450 grams) canned peaches
1/2 packet (100 grams for full packet) lemon or pineapple jelly
1 1/4 cups thick custard sauce
a few cherries or grapes or any fruit in contrast colour

Method

Roll out the pastry dough on a lightly floured board to about 6 mm. (1/4") thickness.
Stamp out into 65 mm. (2 1/2") diameter rounds with a cutter.
Press the rounds in an ungreased muffin tin. Prick with a fork all over.
Bake in a hot oven at 450°F for 10 to 12 minutes.
Cool the pastry rounds.
Cut the cake into thin rounds about 50 mm. (2") diameter.
Fill the pastries with the custard sauce and put the cake rounds on top.
Slice the peaches. Keep aside the syrup.
Sprinkle a little peach syrup over the cake.
Arrange the fruit decoratively over the cake.
Dissolve the jelly in 1 1/2 teacups of boiling water.
Put the vessel containing the jelly in a larger vessel filled with ice-cubes and go on stirring all the time. When it is quite thick, spread over the fruit.
Put to set in the freezer compartment of a refrigerator.
Serve cold.