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HONEY CREAM PASTRY |
cream filling flavoured with honey. A very easy and tasty recipe for all honey and custard
lovers!
INGREDIENTS:-
biscuit base:
10 nos biscuit
4 tbsp melted butter
caramelized cashew:
1/4 cup cashew
3 tbsp sugar
1 tsp butter
honey cream filling:
1/2 cup whipping cream
1/2 cup milk
2 tbsp custard powder
2 tbsp thick cream
3 tsp honey
METHOD:-
- Crush the biscuit into fine crumbs with a rolling pin or in the grinder. Mix the biscuit crumbs, melted butter until well blended and press it firmly onto the bottom of the prepared spring-form tin and press it down using the bottom of a glass. Just chill for about half n hour.
- Heat a thick bottomed pan and add sugar. Allow sugar to melt completely and turn into light golden colour. Now add butter and cashew nuts, give a quick mix and place it on a plate to cool down. Once cooled, crush it using mortar and pestle or using a grinder. Don't crush it to a powder.
- Combine custard powder in 1/4 cup of milk. Place custard mixture, whipping cream and remaining milk in a saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Now add thick cream and honey, simmer for 1 minute and switch off the flame. Allow to slightly cool down the mixture.
- Take the tin from the freezer and spread honey cream mixture, use a spatula to smooth down the top. Sprinkle caramelized cashews on top of the cream. Cover tightly with plastic wrap and refrigerate for 5-6 hours. Serve chilled.
