![]() Whisk the egg, vanilla and crème fraîche together in a large jug, then stir into the sugar mixture until smooth. Combine the sugar and cornflour in a bowl. Slice the strawberries into thin rounds then set aside. Let cool, and reduce the oven to 170☌, fan 150☌, gas 3. Remove the paper and beans and cook for 5 minutes more, or until the pastry looks crisp and pale golden. Line the tartlets with crumpled baking paper and fill with baking beans put on a baking tray and blind bake for 15 minutes. Chill for 30 minutes, and preheat the oven to 200☌, fan 180☌, gas 6. Use to line six 10cm tart tins (to make a larger sharing tart, see ‘Kitchen tip’), re-rolling as necessary, then prick the bases with a fork. Roll out on a floured surface to about 3mm thick. Tip out and shape into a disc, wrap and chill for at least 30 minutes. Gradually add this to the processor, pulsing until clumps start to form. Add the icing sugar and zest and pulse again.īeat the egg yolk with 2 tablespoons of ice-cold water. It does not store any personal data.You can also make this as a larger sharing tart to serve 8, baked in an 18cm diameter tart tin for 50-55 minutes or until set.įor the pastry, pulse the flour, butter and a pinch of salt in a food processor until breadcrumb-like. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. ![]() The cookies is used to store the user consent for the cookies in the category "Necessary". ![]() The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. I know that by the time you read this they will be done (at least I hoe so!! But could you advise me on what sort of cooking time I should be going for with smaller tins please? (For next time.) I have used 170 degrees fan but I imagine the cooking time could be less. They are still in the oven and I am keeping a close eye on them. The thing is, I couldn’t find any tins that were the same as yours so had to settle for 4 smaller ones (fluid capacity was ‘right on’). It was the first time I had used a processor and it will probably be the last at this rate: I had to chuck that batch out (nothing to do with your recipe – it’s the processor). I did get to put the jam in the doughnuts, which I enjoyed □ A bit too generously on occasion though – a local woman complained that there was too much jam in hers! Anyway, I just made some custard tarts using your method. Many many years ago I had a Saturday job at the local village bakery and after being in charge of the washing up – (disgusting if it was sausage rolls day) I got to be in charge of the egg custards (the making of but not the baking) and the jam doughnuts (but not the frying).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |