Thursday, 19 September 2013

Blueberry Vanilla Tarts

Recipe from Gourmet Traveller

Blueberry Vanilla Tart

For the shortcrust pastry
225g unsalted butter
100g caster sugar
1 egg, beaten
350g plain flour
For the frangipane
100g unsalted butter
100g caster sugar
3 eggs
40g plain flour
125g ground almonds
For the crème patissière
1ltre milk
1tbsp vanilla bean paste
250g caster sugar
6 egg yolks
40g plain flour
40g corn flour

icing sugar, to dust

1. For the frangipane, beat together the butter and sugar for two minutes, then gradually add the eggs. Once combined, add the flour and almonds and beat for a minute. Cover and refrigerate overnight.

2. For the pastry, cream together the butter and sugar, then beat in the egg. Gradually add the flour, then refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use to line individual tartlet tins or one larger tart tin. Refrigerate for a further 20 minutes.

3. Preheat the oven to 180C/350F/mark 4. Cover the pastry with baking paper, then fill with baking beans or raw rice and blind-bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes, or until the pastry is dry and light golden brown. Remove from the oven, fill the tart/tartlets with the frangipane and bake for 10 minutes or until golden brown.

4. For the creme patissière, place the milk, vanilla and sugar in a large saucepan and bring to the boil. In a large heatproof bowl, whisk together the egg yolks and flours. Gradually pour the hot milk mixture into the egg-flour mixture, whisking constantly. Return to the saucepan and cook over a medium heat to thicken. Reduce the heat and cook gently for 5 more minutes. Transfer to a heatproof bowl and leave to cool to room temperature.

5. Once the creme patissière has cooled, use to fill the pastry case/cases and top with the blueberries, then dust with icing sugar.

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