| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 225 |
g |
Plain Flour |
| 150 |
g |
Unsalted Butter |
| 1/2 |
t |
Salt, level measure |
| 1 |
t |
Icing Sugar, heaped |
| 1 |
t |
Lemon Juice |
| 2 |
T |
Cold Water |
| 1 |
|
Egg |
| 1/2 |
|
Vanilla Pod |
| 300 |
|
Milk |
| 3 |
|
Egg Yolks |
| 55 |
g |
Caster Sugar |
| 35 |
g |
Plain Flour |
| 2 |
T |
Raspberry Liqueur |
| 225 |
g |
Raspberries |
| 125 |
g |
Blueberries |
| 2 |
t |
Icing Sugar, sieved |
| 8 |
|
Sprigs Fresh Mint or Sweet |
|
|
Cicel |
INSTRUCTIONS
Make the pastry and then chill in the refrigerator for 1/2 hour or so
whilst you make the patisserie cream. Pastry 2. Put lemon juice, egg
and chilled water into a small basin. Beat together and chill until
needed. The mixture will thicken slightly. 3. Sieve the flour, salt
and icing sugar into a large wide bowl. 4. Add butter, cut into small
cubes. Rub butter in the flour (using fingertips) until it resembles
breadcrumbs. Keep your hands cool. 5. Add liquid all at once and draw
the mixture together with a knife until it binds. 6. Knead gently on
a lightly floured surface until smooth. Cover with cling film and rest
in refrigerator for 1/2 hour before attempting to roll out. 7. Roll
out thinly and cut to fill 8 x 10cm tart tins. Prick bases with fork
and chill again. (This enables the pastry to retain its shape when
baked). 8. Fill with foil and baking beans and bake blind at 200°c /
400°f / Gas Mark 6 for 10 minutes. Remove foil and beans. Reduce oven
temperature to 180°c / Gas Mark 4 and cook for a further 10 minutes
or so until pastry is cooked through and lightly golden. Leave to
cool. Patisserie Cream 9. Blend egg yolks in a large bowl with caster
sugar and flour until smooth. 10. Split vanilla pod in half and
scrape out seeds. Pour milk into a pan with vanilla seeds and pod and
bring to boil. 11. Pour boiling vanilla milk over the blended yolks,
whisking vigorously. Rinse pan. 12. Pour cream mixture back into pan
and cook out over a medium heat, stirring constantly until mixture is
thickened and the flour is cooked through (4 - 5 minutes). 13. Remove
from heat and stir in the liqueur. 14. Pour into a clean container,
cover the surface with greaseproof paper or cling wrap to prevent a
skin forming, and chill in the refrigerator until needed. Finishing
Tarts 15. Fill the cases with patisserie cream. Top with the berry
fruits. Dredge with a little icing sugar and top with a sprig of mint
or sweet cicely. 16. Serve with a little berry coulis Converted by
MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.
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