Crunchy sugar delight

Serves: 6 - 8

For the pastry
2 cups (240g) flour
pinch of salt
1teaspoon baking powder
100g butter, at room temperature
2 tablespoons raw sugar
1 egg
3 tablespoons milk

For the filling
200g brown sugar
2 eggs
¾ cup (180ml) cream, double
1teaspoon ground cinnamon
1tablespoon cognac (French brandy)

PREPARATION
Pastry
Place butter, sugar, milk and egg yolk in a mixing bowl and blend well.
Fold in sifted flour, salt and baking powder.

Knead the dough to a ball, wrap it in plastic food wrap and set aside to stand in the fridge for 1 hour.

Filling
Place cream, sugar and beaten eggs in a saucepan.
Cook over a low heat, stirring in a figure eight pattern.
Do not allow to boil.

Remove from heat and fold in cinnamon and cognac. (This is optional).
Remove pastry from fridge and roll it out to 3 mm thick.
Line a 24cm round flan tin.

Spoon filling into it and bake in a moderate oven for about 25 minutes or until well cooked. Serve warm.

DESSERTS

DESSERTS

Crunchy sugar delight

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