Anyone who visits Sydney needs to put them on their 'to do' list because they make hands down the best vanilla creme brûlée and strawberry tarts and pork and fennel sausage rolls!
Although I think my creme brulee tart recipe would be a stand out against other pie recipes in the comp ;) I decided against sending it in as the recipe was so involved... So here it is... On my blog instead...
Creme Brûlée Tart
Vanilla Custard
2 cups thickened cream
1 vanilla pod (or vanilla extract)
7 egg yolks
2 Tbsp caster sugar
Slice the vanilla pod lengthways and run a knife along the inside to remove seeds and place the seeds, pod and cream in a saucepan and heat on medium heat until its JUST at the boil (this method is called scalding)
Strain to remove the pod.
Meanwhile, cream together yolks and sugar till pale and creamy like the pic below.
Pour about half a cup of the hot cream into the yolk mixture and mix well.
Then pour the yolk mix into the rest of the hot cream
(this process ensures the yolks are warm already so don't cook when it hits the hot milk)
Mix well and continue mixing as you cook the custard over a low-med heat until thick.
(as the custard heats, it will start to bubble, then froth, then thicken. When it is cooked, majority of the froth will have disappeared but don't go beyond this point as the custard will curdle)
Below is the beginning of the frothy stage.
Remove from the heat but continue stirring for 2mins to start the cooling process.
Place cling wrap directly on top of the custard (so its touching) and place in the fridge till set (mine needed overnight)
Sweet Shortcrust Pastry
1 1/2 cups plain flour
1/2 cup icing sugar
1 cup cold butter chopped
1 egg
Dash of milk if necessary
In a food processor, mix together the flour and sugar, add the cold butter and mix till it resembles breadcrumbs. Add the egg then mix. If the pastry hasn't come together add a splash of milk an mix till the pastry JUST starts to come together. Turn out onto a floured bench (I line mine with cling wrap first) then knead with the heels of your hands gently. (too much kneading will destroy the flakiness in the pastry) Wrap in cling wrap and rest in the fridge for half an hour.
When ready to use, remove from fridge, roll as needed, line your pie dish, prick the base with a fork all over to prevent pastry from puffing up and let rest again for another half an hour (this will reduce shrinkage when the pastry is baked)
This is what my pastry looks like. You can see specks of butter through it, that's what you want.
When ready to bake place a sheet of baking paper on top of the pastry with some rice or pie weights on top and bake at 200 for 10 mins, remove the paper and weights and continue baking for another 8-10mins (till browned as desired)
Notes:
For flaky pastry make sure to use cold butter and don't over knead!
Make sure to rest the pastry both after kneading and after rolling to avoid shrinkage
Cool pastry on cooling rack.
Spread the set custard in the cooled pastry case and level with a knife. Sprinkle 3 Tbsp of white sugar on top and brûlée!
Enjoy!
- Posted using BlogPress from my iPhone
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