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Since I skipped the last two Daring Bakers Challenge’s I was determined to get back in the swing this month. The September challenge was hosted by Lucie of Chez Lucie and she chose a traditional Czech pastry called Kolache. We were given thee different versions to try: Pražský koláč (Prague Kolach), Chodské koláče (Kolache from Chodsko), and   Dvojctihodné/Moravské koláče (Two Fillings/Moravian Kolaches) .   According to Wikipedia, Montgomery, Minnesota is the kolacky capital of the world. Who knew?? Maybe because they are so tasty….

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I made the Prague Kolache two weeks ago for a dinner we had with friends. I really was incredibly simple to put together and was light and delicious. When people ask for seconds I know it’s a winner. I could have eaten the whole thing myself. It’s essentially a large, round bread filled with a lightened pastry crème. For mine I chose to make a homemade butterscotch pudding for a little added flavor but the original calls for a simple custard. Do what floats your boat (or what you have on hand).

The Moravian Kolaches are little pillows of dough filled with a lightly sweetened quark and topped with a fruit jam.   Since I didn’t have any quark I used sour cream that I strained for 24 hours to thicken it. Again, make it work for you. I cheated on the third version by using some of the leftover dough and filling from the morovian version (see the  photo above). Please stop by Lucies blog to see her great step by step photos of all three versions.

 

 

While I really liked every version, the Prague version was hands down the winner, both for flavor and ease of preparation. Please try them and get back to me which was your favorite. Bake on!

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Ingredients
for cake:
1¾ cups (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
½ cup (120 ml) (125 gm) mayonnaise (store-bought or home-made), room temperature (yes, mayonnaise)

2 tablespoons (30 ml) (1 oz) (30 gm) granulated sugar
1 small egg, room temperature
15 gm (½ oz) fresh yeast or 1 packet (2 teaspoons) (7gm) dry active yeast
5 tablespoons (75 ml) milk, warm
½ teaspoon (3 gm) salt
for the pastry cream:
2 cups (500 ml) milk, divided
½ cup (120 ml) (3½ oz) (100 gm) granulated sugar plus 1 tablespoon (½ oz) (15 gm)vanilla sugar
½ cup (120 ml) (2-2/3 oz) (75 gm) vanilla pastry cream powder (such as Birds)
1 stick (½ cup) (4 oz) (125 gm) butter, room temperature
5 tablespoons (75 ml) heavy whipping cream, chilled
for streusel topping:
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
½ teaspoon (2 gm) ground cinnamon
for finishing:
1 small egg, lightly beaten

Directions:
In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumble the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm milk. Mix yeast, sugar and milk with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes. Add rest ingredients (mayonnaise, sugar, milk, egg and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough. If you are using instant yeast, it is okay to place everything into the bowl at once.

Turn the dough onto a lightly floured surface. Cover with towel or plastic wrap and let rise for about an hour to double in volume. Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 20–25 cm (8-10 inch) in diameter and 2–3 cm (¾-1 inch)thick. Let rise for 30 minutes.

Meanwhile preheat your oven to moderate 320°F/160°C/gas mark 3 .

Make the streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter and with your fingers, mix all ingredients until crumbly. Brush the cake with the beaten egg and sprinkle with generous amount of streusel topping. Bake for 20 minutes until golden brown. Let cool on a wire rack.DSC_1517

 

Prepare the pastry cream.
In a small bowl, mix well ½ cup (125ml) milk with the vanilla pastry cream powder. Set aside. In a saucepan, mix the rest of the milk 1½ cup (375ml) with the sugar and vanilla sugar and bring it to boil, stir occasionally. Add the milk-pasty cream powder mixture and boil for 3 – 5 minutes, stirring constantly.
Transfer the mixture into a bowl of your standing mixer fitted with paddle attachment and let cool completely, while stirring constantly on a low speed. Add diced butter and mix together.
Separately whip the double cream until stiff. Mix with vanilla cream.

Don’t be ashamed to use boxed vanilla pudding!

Cut cooled cake lengthwise and spread the cream onto the bottom part. Cover with upper part. Cut into 8 to 10 pieces

 

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MORAVIAN KOLACHES

Servings: about 30 small or 10 large kolaches 

 

Ingredients
for dough
3-2/3 cup (880 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour (use semi-coarse grounded if you can find in your store)
¾ cup (180 ml) (3½ oz) (100 gm) confectioner’s (icing) sugar
1 cup (250 ml) milk, warm
1/3 cup (80 ml) (2-2/3 oz) (75 gm) butter, melted
30 gm (1 oz) fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) active day yeast
pinch of salt
2 small egg yolks
for quark fillingDSC_1541
3 cups (1-2/3 lb) (750 gm) quark
1 small egg yolk
confectioner’s (icing) sugar to taste
for plum filling
2/3 cup (160 ml) (7 oz) (200 gm) plum jam
rum or hot water to soften jam if too thick
for streusel topping
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar

for finishing
1 egg, lightly beaten

Directions:
In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (¼ cup) warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10 – 15 minutes. (Skip this if you are using instant yeast. I used SAF Gold. Everything goes in the bowl together)
In a bowl of your electric mixer (or in a large bowl) mix flour, sugar, salt, egg yolks, butter, milk and leavened yeast. Knead with dough hook (or with wooden spoon) on low speed for about 10 minutes. Cover with plastic wrap and let rise for about one hour to double its volume.

Prepare quark filling – just mix all ingredientsDSC_1540

and

plum filling – mix plum jam with rum or water to soften it. Set aside.

 

Prepare streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter diced in small cubes and with your fingers, mix all ingredients until crumbly. Alternately,  in a saucepan melt the butter, add flour and sugar at once and mix with fork until crumbly. Set aside.

 

When the dough is risen turn it onto a lightly floured surface and roll it with rolling pin to a thickness of about 2 cm (¾ inch). Cut with 10cm (4 inch) cookie cutter or just with a glass (if you want small kolaches) or divide the dough into 10 equal pieces (if you want large kolaches). Flatten each piece with your hands and fill with about 1 rounded teaspoon of  quark filling. Wrap it into a “purse” shape and pinch all the seams to seal.Preheat oven to moderate 340°F/170°C/gas mark 3. Line 2 – 3 baking sheets with parchment paper. Put each kolach onto a prepared baking sheet with seam down. Press each kolach in the middle to make an indent. Brush it with egg wash and fill holes with plum filling. Sprinkle it with streusel topping. Bake for about 20 minutes to golden brown.

Sept 14, 2014

 

 

 

 

 

 

Storage & Freezing Instructions/Tips:
All kolaches are best the first and second day but you can store them in an airtight container in a fridge up to 3 (Prague kolach) or 5 (Chodske and Double filling kolaches) days. You can also freeze Prague kolaches WITHOUT filling in a freezer for one month.

Additional Information:
Some additional recipes, in Czech:
http://dolcevita.blog.cz/0707/grandiozni-ceske-kolace
http://dulique.blogspot.cz/2010/01/sweettoothday-prazsky-kolac.html
http://www.svasniprojidlo.cz/2014/05/prazsky-kolac.html
http://www.ceskatelevize.cz/porady/10084897100-kluci-v-akci/206562221900…

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Well, I’m late for posting the Bakers Challenge. Again.  I love to volunteer at my daughters school and the past few weeks have been quite hectic with end of school field trips and activities. Please forgive me.

This  month’s challenge was hosted by Shelley of C Mom Cook. She asked everyone to make cinnamon buns, or one its many variations. And there are tons. I think cinnamon rolls was one of the first breads that I ever made and   there is something so comforting about rich, warm bread filled with sugary goodness and covered in more sugary goodness. If you have never tried making these (or some version of them), please don’t hesitate to try. It’s  really quite simple.

The basic concept of a cinnamon roll is yeasted dough rolled out into a rectangular shape, then brushed with a good dose of butter. A cinnamon sugar mixture is then sprinkled over this and then the dough is rolled up and sliced. the slices are place, cut side up, in a pan to  rise and then baked.

What is the difference between a “cinnamon” bun and a “sticky” bun? The first is drizzled with either a cream cheese or confectioners sugar glaze when still warm from the oven while a sticky bun has a butter/sugar mixture in the bottom of the pan that sliced dough gets placed into for their final rise. basically the extra sugary goodness goes in either before baking or after. In mine I did a little of both!

A variety of doughs can be used. An enriched dough is most common. All that means is that the dough has some butter and eggs in it. Sourdough is ultra tasty. Brioche dough is crazy wonderful for this (lots  of added butter and eggs in the dough). Hell, let all thoughts of calories go out the window and use puff pastry. While this is more like a cronut it still counts as a cinnamon bun to me (and my thighs).  Don’t let the thought of making bread dough frighten you. It is one of the most rewarding things you can do in the kitchen. That being said , I have at times used plain old white bread dough bought from the freezer section at the market and made sticky buns with delicious results. Seriously, all paths lead to the same end. Deliciousness.

I baked a few versions this month. First I went with one with a filling of cinnamon, candied orange peel and walnuts. I know my friend Kathy is cringing right now at the thought of candied orange peel but I love it.  Later in the month I made little mini cinnamon buns for the volunteer appreciation night at the grade school. For these I just made a half batch of dough and rolled a skinnier rectangle so that when I rolled it up it only rolled 1 1/2 turns and then I cut 1/3 inch slices. I hope that makes sense. These were good and went quickly due to their manageable size. Nobody wants to be at a school gathering trying to eat a mammoth sized pastry in front of strangers. That is something better left for home.

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For my final version I went with a rhubarb and custard filled sticky bun. My rhubarb plant outside is gigantic and I need reasons to use it. I used Bird’s custard after reading in a food history book about how Birds came about. It turns out that during WWII families in England were rationed one (yes, 1) egg per week so the manufacturers came up with a product that required no eggs and very little sugar, which was rationed as well. Since I keep a can in the closet for when the urge to make Nanaimo bars strike, this seemed perfect. Well, actually, I used the last of my eggs to make the dough and didn’t feel like going out to get some more….

The best part about making cinnamon/sticky buns? other than eating them, is that you can prepare them the day before and slip the pan of unrisen slices in the fridge until morning. You just wake up, turn your oven on, and let the cold rolls warm up a bit on the counter while your oven heats up. I find that even 15 minutes at room temperature is enough before popping them into the oven.

Please make sure to visit Shelley’s site to see her tasty versions. BAKE ON!

 Dough

3 ¼ to 3 ½ cups all-purpose flour
2 tbsp sugar
2 ¼ tsp instant yeast (if using active dry yeast make sure to proof it first)
½ tsp salt
1 cup of  milk, heated to just around 100F  (I used 2%)
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup unsalted butter, at room temperature

 

Stir three cups of the flour, sugar, yeast, and salt in a stand mixer fitted with the dough hook or in a large mixing bowl.

Add the milk, eggs ,vanilla  and butter to the dry ingredients and continue mixing until the dough comes together.  If necessary, add the remaining flour, a little at a time, until the dough is smooth and not sticky to the sides of the bowl. Continue to knead for about 5 minutes.

Place the dough into a lightly greased bowl and cover with cling wrap or a tea towel until it has doubled in bulk. This should take about hour. If it is very hot in your house this might be shorter or if your house is cool it could take a little longer.

Meanwhile, prepare the filling.

Rhubarb:

Take 4-5 stalks of fresh rhubarb and cut them into 1/4 – 1/3 inch slices. Add  1/2 cup sugar (or more to taste) . Mix this together and let it macerate until ready to use.DSC_1193

Custard:

1 1/2 Tablespoons (22 ml) Bird’s custard powder
1 1/2 Tablespoons (22ml) granulated sugar
1 cup  (250ml) milk
1/2 vanilla bean, seeds scraped out (save the pod for your sugar or salt jar) or 1 teaspoon rum

 

In a small saucepan, mix together the custard powder and the sugar. Over medium high heat, whisk in the milk until well blended. If using the seeds of a vanilla bean, add it now. Bring to a full boil, whisking frequently. Take off the heat. If using rum, add now. Place the hot custard into a bowl and place a piece if cling wrap directly onto the surface to prevent a “skin” forming. Cool in the fridge while the dough is rising.

 

Get your pan ready:

In a 12 hole muffin tin, place 1/2 teaspoon each of butter and brown sugar. Place in a warm oven for a few minutes to slightly melt the two.

Set aside .

June 28, 2014

 

Assembly:

Roll out your dough onto a lightly floured surface. Make a rectangle roughly 12 x 9 inches. Feel free to eyeball this. Spread a layer of cooled custard over the dough leaving about 1/2 inch border all the way around.

Lightly drain your rhubarb, reserving the pink liquid for your glaze (optional)

Sprinkle the rhubarb over the entire surface . With the wide end facing you, start rolling up your dough, jelly roll style. Pinch the seam together and slice into Twelve 1 1/2 inch slices. Place cut side up into each muffin cup.

Cover with cling wrap and place in the fridge overnight until morning.

When you are ready to bake, take the cold pan out of the fridge and place on the counter. Remove the cling wrap. Heat your oven to 350F. After about 15 minutes, pop the sticky buns into your oven and bake for 25 minutes or until golden brown.

May 28 2014

If you are baking the same day: after placing the sliced rolls into your muffin tin, cover them with either plastic wrap or a tea towel and let them rise again for another hour before baking at 350F for 25 minutes.

If you don’t have a muffin tin, place them into a rectangle or round cake pan with a little space around them to expand.

Optional glaze:(since my daughter was having a friend sleepover this was not optional in out house)

Take 1 1/2 cups confectioners sugar and mix with 2 tablespoons of the reserved pink rhubarb syrup. If it is too thick, add a tiny bit more until you get a consistency of thick cream. When the sticky buns come out of the oven, take them out of the pan and drizzle the pink icing of each of them.

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This easy dough recipe is from Anna Olsen.

 

 

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“A man who was fond of wine was offered some grapes at dessert after dinner. ‘Much obliged’, said he, pushing the plate aside, ‘I am not accustomed to take my wine in pills’.” – Jean Anthelme Brillat-Savarin

Ready for a little taste of France? The April Bakers Challenge is hosted by Natalia of Gatti Fili e Farina and she chose Savarin,a yeasted cake made with a rich dough the soaked in syrup and served with pastry or chantilly cream (which is just pastry cream mixed with whipped cream to lighten it). I bet ice cream would be pretty good, too.

A little history, taken from “What’s cooking America”

Baba (BAH-bah) – Baba is called Babka in Poland and in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them.

 1600s – It is believed to be a version of a kugelhopf, which was invented in Lemberg in the 1600s. The baba was brought to Paris, France by King Stanislas Leszczynska, the deposed king of Poland and the father-in-law of King Louis XV (1710–1774) of France when he was exiled to Lorraine. According to legend, he found the customary kouglhopf too dry for his liking and dipped the bread in rum. He was so delighted that he named the cake after one of the heroes of his favorite book, Ali Baba from A Thousand and One Nights. Later, his chef refined the sweet bread by using brioche dough and adding raisins to the recipe. The dish was then simply called “baba.”

According to the famous book called Larousse Gastronomique, The Encyclopedia of Food, Wine & Cookery, by Prosper Montagne:

“At the same time a Parisian Maitre Patissier, Julien, by omitting raisins from the dough, giving the cake another shape and changing the syrup in which it was steeped (this syrup remained the secret of his establishment for a long time) created the Brillat-Savarin, which later became simply savarin.”DSC_2463

The Oxford Companion to Food by Alan Davidson says that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s. The result was this rich and tasty dessert, which he named in honor of Jean Anthelme Brillat-Savarin (1755-1826), celebrated French gourmet and writer on gastronomy.

The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin. In other parts of the world, the cake is known as simply Savarin. In Turkey this cake is called “father’s cake.”

So what this is saying is that Savarin, Baba Au Rhum, ad Kouglhofp are all in the same family, but seriously, isn’t all food a derivitive of  another in some way?. We just keep re-inventing the same wheel over and over. Thank goodness it’s a  long road…

You will be making an enriched dough for this. What is that? Well, if you have ever made brioche, panettone, or challah then you are already familiar with enriched doughs. It just means that it has eggs and butter so you have to work longer at getting the gluten developed. With a stand mixer that means about 15-20 minutes mixing time, by hand, longer. I cut this recipe in half and made individual cakes with the help of some vintage tins since I wasn’t expecting too may people to drop by this week. I would love to make a single large oe for a dinner party though. Anyway, my friends, Bake On!

Ingredients

2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour

2 tablespoons (30 ml) water, lukewarm

6 (320 gm) large eggs at room temperature, separated

½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast

4 teaspoons (20 ml) (20 gm) sugar

2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature

1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (I used the zest of a blood orange ad 1 tsp of fioro di sicilia)

1 teaspoon (5 ml) (6 gm) salt

¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Sponge

In a small bowl mix 2 tablespoons  (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough

After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low-speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min

Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low-speed (if you wish to add the zest do it now)

When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour. Raise the speed a little, add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.DSC_2437

Mix the dough until is elastic and makes threads, about 5-7 minutes.  Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour. Keep on mixing till the dough passes the window pane test, about 10 minutes.DSC_2443

Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.

You can prepare the Pastry cream now if you choose to use it, and refrigerate it.

While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun.

Make a hole in the center with your thumb and put it in the prepared pan. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour.2013-04-252

Pre-heat oven to moderate 340°F/170°C/gas mark 3

Bake the Savarin for about 40 minutes until the top is golden brown; meanwhile, prepare the Syrup

When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan. You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.

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To immerse it in syrup it is a good idea to place it in the mold you baked it in (a spring-form pan one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip off. The soaked Savarin gains in flavor the next day .Whatever you decide the day you want to serve it, glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.DSC_2455

Syrup:

1 1/2 cups (350 ml) water

1 1/2 cups (350 ml) blood orange juice

1/2 cup Amaretto, separated in two

3/4 Cup sugar

Boil the water, juice, 1/4 cup Amaretto, and sugar for 5 minutes. Remove from the heat and add the remaining 1/4 cup Amaretto. Cool completely.

Natalia’s Peach Syrup:

1½ cups  (350 ml) peach tea
1½ cups (350 ml) peach juice
1½ cups (350 ml) water
1 cup (240 ml) (8 oz) (225 gm)  sugar
zest of one lemon
one cinnamon stick

Glaze:

2 tablespoons (30 ml) Jam (I used lingonberry for the color, but apple or peach is great)
2 tablespoons water

In a saucepan mix jam and water and warm up. When the savarin is cool and soaked, brush it with the glaze

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Storage & Freezing Instructions/Tips:

You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.

Additional Information: Folding  http://www.youtube.com/watch?v=ta2_h6Qogp0

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Golden Buttermilk Custard Pie


All right, today’s recipe from “A World Of Baking” is a buttermilk pie. For my husband who is cringing right now at the thought of it, don’t worry, it doesn’t taste like buttermilk at all. It’s lovely little pie, simple and sweet. I would definatley make this again, but I would cut the sugar down by a 1/4 of a cup as it was a bit too sweet for me. It would be great to bring to a BBQ to have as dessert.

GOLDEN BUTTERMILK CUSTARD PIE

10 Inch pie shell, unbaked
1 C granulated sugar (or 3/4 if you choose)
1/4 tsp salt
3 Tbsp all-purpose flour
3 large eggs, separated
2 C buttermilk
1/2 C melted unsalted butter
2 tsp pure vanilla extract
1 tsp grated lemon zest

Combine sugar, salt, and flour to blend. Beat the egg yolks slightly and add the sugar mixture with the buttermilk, melted butter, vanilla, and lemon zest. Blend thoroughly. In a separate, clean bowl, whisk the egg whites until stiff and fold into the custard mixture. Pour into the prepared pie shell and bake at 425F for 5 minutes. Then reduce the heat to 325 F and bake for 45-50 minutes, or until a knife inserted in the center of the pie comes out clean.

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Fresh Berries

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When I first moved to Calgary 6 years ago I planted this little Charlie Brown raspberry stick into the ground that has slowly but surely been growing little by little every year. Well, this year it is finally coming into it’s own. While it still can’t compete with other raspberry groves out there, I have been very happy with the amount of berries I have been getting this year. My daughter Scarlet is out there almost every morning eating most of them off the bushes before I can even get to them but I was still able to get this nice bowlfull to make a fresh fruit tart for my husband to take to a b-b-q.

IMG_3491I made a pate sucree,filled it with a somewhat thin layer of pastry cream, then topped with my luscious rasberries and a few blueberries

dough:
2 C flour
3/4 c sugar
zest of 1 lemon
10 Tbsp butter, cold and cut up
2 eggs
1 Tbsp ice water

whirl up in the food processor, wrap in plastic wrap and put in the fridge for about an hour. Roll out and blind bake for 15 minutes at 425 and then for another 7-8 minutes. Let cool.

Pastry Cream:
1 C light cream
1/8 tsp vanilla
1/8 tsp almond
2 Tbsp sugar
1 Tbsp cornstarch
2 egg yolks
pinch salt

bring the cream ,vanilla,almond,& 1 Tbsp sugar to a boil. Meanwhile, stir together the yolks,the other Tbsp sugar, salt and the cornstarch.Temper with the hot milk, then pour back into the pot and cook over low heat,stirring the entire time, until thickened-maybe 3 minutes. Cool in an ice bath or cover with wrap and place in the fridge.
When cool, spread into the tart chell and cover with the fruit of your choice. I lightly glazed mine with some pansy jam to give it a nice sheen and in the end I sprinkled some toasted almond slices on topIMG_3496

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