Sunday, August 16, 2015
And yes I'm still making the same recipes!
So I decided it's time to revisit and revamp this little space. I want to first revisit all my old favourite recipes stored on this site and rephotograph them with my DSLR camera. Hopefully this way I can reconnect and remember all of the bloggers I met along the way over the years.
I also have been cooking up new recipes each week for friends and family that I can't wait to share with you.
For now, here is one of my classics - a basic french custard tart or "tarte aux fruits."
Ingredients for Pastry
250g plain flour
180g chilled butter, cubed
4 tablespoons icing sugar
4 tablespoons chilled water
Ingredients for Custard Filling and Topping
6 egg yolks
4 tablespoons caster sugar
4 tablespoons cornflour
2 cups milk (I used skim milk)
2 tsp vanilla essence150g flaked almonds
+ choice of berries, sliced
+ icing sugar, and sieve to sprinkle
Preheat the oven to 180 degrees (fan-forced). Grease your individual tins or 1 tart tin. Make the pastry by sifting the flour into a bowl. With a wooden spoon mix the butter cubes through the flour until the butter is covered. Transfer to a food processor and slowly, and carefully, process the mixture until it resembles fine breadcrumbs. Alternatively, this step can be done with fingers. Then, mix in the icing sugar. Make a well in the centre and add the water. Take a spatula and use a cutting action until the mixture comes together. Add a drop more water if necessary, but ensure its chilled. Roll out the pastry between two sheets of cling film. Line your tins with the pastry, reusing the cut away pastry until you have none left. Refridgerate your 8, pastry lined, tins for 20 minutes. After this, line the tins with baking paper and spread baking beads or uncooked rice evenly over the paper. Bake for 15 minutes, remove the paper and beads/rice and bake for another 15 minutes, or until golden.
To make the filling, put the yolks, sugar and cornflour in a bowl and whisk until pale. Heat the milk in a saucepan until almost boiling, then remove from the heat and add gradually to the egg mixture; beating constantly. Strain back into the pan. Stir constantly over low heat for 4 minutes, or until the mixture boils and thickens. Do not over cook. Remove from the heat, and add the vanilla and stir through well. Immediately pour the custard filling into the cool pastry shell and top with your choice of fruit (berries are best) and flaked almonds. Allow to set by cooling in the fridge before serving. Sprinkle with icing sugar before cutting.