This one’s a little specifically tailored to Gamzees, from Homestuck, but the recipe is tasty never-the-less!
Shortcrust pastry ingredients: (alternatively, buy premade pastry if you don’t feel like getting your fingers dirty!)
5 oz (150 g) plain flour, plus a little extra for dusting
pinch of salt
1 oz (25 g) softened lard (or an alternative, such as Crisp and Dry)
1½ oz (40 g) softened butter
And a little sugar for a sweeter pastry!
I recommend doubling some of the amounts if you have a large dish.
And for the filling, it gets a little fun:
3 large eggs
1 pint (570 ml) single cream (You might want a fair amount less than this. This makes a lot!)
2 oz (50 g) caster sugar (I doubled this, my Gamzee has a sweet tooth)
½ teaspoon vanilla extract
A lot of green food colouring!
Preheat your oven to gas mark 5, 375°F (190°C)!
Sieve the flour out into a large bowl and add the lard and butter (and maybe sugar?). Rub it together between your fingers until it’s crumbly, then add about a table spoon of water and squish it together with a flat knife or the back of a spoon until the sides of the bowl come away clean. Then stick it in a plastic baggie and put it in the fridge for about half an hour.
Then, roll your pastry out into a rough circle. Don’t forget to dust the surface you’re rolling it out on with flour! I forgot this and it broke up on me. You can hold your dish over the pastry to see if it’ll be big enough here.
I suggest greasing the tin with butter so that it comes away nicely later!
Transfer your pastry to the tin!
Beat the eggs together in a bowl, it doesn’t matter if you use a whisk or a fork I’ve never had any trouble with either, and brush some of it on the pastry. Put the pastry in the oven for about 20 minutes until it’s all golden brown. Check it every now and then in case the bottom is bubbling up!
While the pastry is cooking, put the cream on the hob until it’s simmering and whisk the beaten eggs and sugar together in a large heat proof jug. It’s gotta be big if you’ve used a whole pint of cream!
Pour the cream into the jug and add vanilla extract if you want. Then, add as much green food colouring as you want! This is my favourite part, trying to get it the right green. I ran out of food colouring so it was too light on my first try.
Pour the filling into the pastry case and stick it back in the oven at gas mark 3, 325°F (170°C) for 20-30 minutes. I tend to leave it in a little longer because it’s always still got dribbly bits on the top but you might want that c:
I use the leftover filling as custard!
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