Advertisement
Gâteau Basque
Gâteau with Pastry Cream
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In effect, a double-crust tart with a pastry cream filling, gâteau basque is easily recognized by the lattice which is always traced with a fork on the top crust.
Ingredients
Sweet Pie Pastry
| flour |
Method
Make the sweet pie pastry*. Wrap and chill for 30 minutes or until firm. Make the pastry cream* filling. Set the oven at moderately hot (190°C/375°F) and lightly butter the pan.
Roll out two-thirds of the pastry and line the pan* with it, leaving the pastry slightly overhanging at the edges. Spread with the cool pastry cream. Roll out the remaining pastry and cut it to an even round the