Place flour, sugar and Stork into a bowl and rub in until mixture resembles fine breadcrumbs.
Add the egg yolks and water and mix to a dough. Knead the dough, wrap in foil and place in the fridge for 30 minutes.
Roll out the dough on a lightly floured surface, and line a 25cm flan dish with baking paper. Prick the base with a fork and line with baking paper filled with dried beans or rice. Bake in pre heated oven for 15 minutes. Remove the paper and beans and cook for a further 10 minutes or until cooked through. Set aside to cool.
Prepare the cream – Whisk together the egg, egg yolk and sugar until light and creamy. Stir in the flour and then the milk. Pour into a small saucepan and bring to the boil over a moderate heat, stirring continuously. Cook for 2-3 mins until thick. Cool.
Spread the patisserie cream over the pastry base and top with fruit.
Dust with icing sugar and decorate with lime zest and mint leaves.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 10