Well it wasn’t actually the winner, it was a draw between this and the cheesecake, so I had to have the deciding vote!! ;o)
As you will see I got the chance to play with my newest toy, my new yet Vintage Kenwood Chef!!!
And I think this has been my favourite recipe so far, they tasted amazing and were so much fun to make. I will definitely be doing these again (very soon)!! I used recipes from a couple of books for this, the sweet shortcrust pastry recipe was from Tana’s kitchen secrets by Tana Ramsay. and the crème patisserie was from How to be a Domestic Goddess by Nigella Lawson.
The pastry recipe is as follows:
- 250g Plain flour, plus extra to dust
- 50g Icing sugar
- 125g Cold unsalted butter, cut into cubes, plus extra for the tin
- 2 Large free-range eggs
- Dash of milk
- Sift the flour and icing sugar into a large mixing bowl and add the butter cubes. Using your finger tips, rub the butter in until the mixture resembles fine breadcrumbs. At this stage, either continue with your hands or transfer to a food mixer with a dough hook.
- Beat together 1 of the eggs with the milk, add this to the flour mixture and mix until it just comes together into a crumbly ball of dough. Do not overwork it: it should look a little dry. Add a little more flour if needed.
- Shape the dough into a ball, wrap it in clingfilm and refrigerate for at least 45 minutes or up to a day.
- It is often necessary to ‘blind bake’ the pastry. To do this, remove the clingfilm and roll the pastry out on a floured surface,using a floured rolling pin, until 5mm thick. Use it to line a lightly buttered tart tin. Cover with clingfilm return to the rigrigerator for 30 minutes. Preheat the oven to 180○C/350○F/Gas mark 4.
- Line the pastry with greaseproof paper and fill with baking beans or raw rice, to prevent the pastry rising. Bake in the oven for 20 minutes, until golden brown. Remove the greaseproof paper and baking beans or rice. Beat the remaining egg, use it to brush the pastry all over, then return to the oven for another 5 minutes to seal the pastry; this stops the base becoming soggy. Remove from the oven and allow to cool before filling.
And for the crème patisserie I followed this recipe:
- 125ml milk
- 125ml double cream
- 1 vanilla pod or 1 teaspoon vanilla extract
- 3 large egg yolks
- 50g caster sugar
- 15g plain flour
- Warm the milk and cream in a saucepan along with the vanilla pod split lengthwise. Bring to the boil, then remove from the heat, cover and let stand to infuse for 10 minutes. If you’re not using the pod, add the vanilla extract later, when you’ve combined all the ingredients.
- In a large bowl, whisk the yolks and sugar until creamy, and then beat in the flour. With the point of a small, sharp knife, scrape the seeds out of the vanilla pod into the milk, and add this warm milk to the egg mixture and whisk until smooth.
- Pour back into the saucepan and stir or whisk gently over a low heat until the custard thickens. Remove from the heat and let the custard cool by pouring it into a wide bowl and tearing off some greaseproof, wetting it, then covering the bowl with it. This stops it from forming a skin.Don’t put this in the fridge: something goes horribly wrong with the texture if you do, and you want utter, smooth voluptuousness here.
Pretty simple really, once both the pastry and the crème patisserie had cooled sufficiently I spooned in the crème patisserie and added the fruit on top. I think I may try Strawberries or Blackberries next time x But feel free to try any fruit you fancy!!
I have a busy couple weeks coming up and haven’t decided yet what to try next!! But perhaps a cake again may be worth considering now that I have a Kenwood Chef to play with :o) x