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Steamed Game Pudding with Thyme and Lemon Suet Crust

March 1, 2013 by Leave a Comment

For a change, we decided to place a savoury steamed pudding with suet crust where the main ingredient is game meat – you can buy packs of mixed game meat, this is just one of the stores currently trading online. Alternately, try your local butcher.

Suet Pastry
340 grams self raising flour, sifted with the salt and pepper
Sea salt and black pepper (about one teaspoon in total)
170 grams beef or vegetable shredded suet
1 lemon – finely grated zest only
1 sprig Thyme, leaves only, finely chopped
Cold water
Filling
1 rounded tbsp plain flour, seasoned
900 grams prepared diced game meat
1 onion, skinned and finely chopped
420 ml hot chicken stock with 1 dessert-spoon of redcurrant jelly stirred in
140 red wine, good quality
2 tsp Worcestershire sauce (or mushroom ketchup/catsup)

Pastry

  1. Sift the flour, salt and white pepper into a large mixing bowl, stir in the suet, lemon and herbs using a round bladed knife, then add a few drops of ice cold water and begin to mix the dough.
  2. Continue adding drops of water while mixing until it becomes quite sticky.
  3. Using your hand, bring the dough together and continue mixing until it forms a smooth elastic dough which leaves the bowl “clean”.
  4. Remove a quarter of the dough and put to one side, roll out the remainder into a circle large enough to line the basin.

Filling

  1. Put the seasoned flour into a large plastic bag, add the meat and onion, shake to coat, put into a colander to remove excess flour then transfer to the lined pudding basin.
  2. Mix the stock, red wine and Worcester sauce (or mushroom ketchup/catsup), carefully pour over the meat.
  3. Roll out the remaining piece of pastry to form a lid, dampen the edges and place over the pudding, seal well then cover with a double sheet of greaseproof paper and one sheet of foil, all pleated in the centre to allow room for expansion.
  4. Tie with fine string making a handle over the top to facilitate easy removal from the steamer.

To finish

  1. Place into the steamer and cook for approx 5 hours, checking water levels regularly.
  2. When the pudding is ready, loosen from the basin with a palette knife, invert onto a serving plate, serve with seasonal vegetables.
Filed Under: Puddings, Savoury dishes, Steaming Tagged With:

Lemon Meringue Pie

January 15, 2013 by Leave a Comment

Pastry
120 grams plain flour sifted with a pinch of fine sea salt
30 grams EACH – butter and lard – mix together, wrap, place in freezer for 15 minutes before use
1 tsp finely grated lemon zest
Iced lemon juice and water – equal quantities
1 large fresh egg white, lightly beaten
Filling
4 large organic egg yolks – use egg whites for the meringue*
4 level tsp corn flour
360 ml cold water
70 grams unrefined golden caster sugar
40 grams butter
120 ml fresh lemon juice
1 tbsp finely grated lemon zest
Meringue
4 large organic egg whites*
100 grams unrefined caster sugar
1/2 tsp cream of tartar

Pastry – place the dry ingredients into a large bowl, grate in the butter and lard (dip butter in flour often and use a coarse grater), add the zest, then lightly rub into the flour using finger tips only, holding the hands high to aerate the flour. Sprinkle over a little cold water/lemon and mix with a palette or round bladed knife, adding a little more water/lemon when necessary to bring the dough together. Form into a ball and wrap in cling-film or place in a food bag and refrigerate for about 30 minutes

Pre-heat the oven to 190ºC, 374ºF or gas mark 5.

Roll out the pastry into a circle to fit a 24 cm pie dish. Place the pastry in the dish and press down well to ensure no air is trapped underneath. Prick the pastry all over with a fork and *bake blind in the oven for around 20 minutes, brush the pastry case all over with the egg white, return to the oven for 2 more minutes

Reduce oven temperature to 180ºC, 355ºF or gas mark 4.

Filling – Whisk egg yolks in medium size mixing bowl and set aside. Combine the cornflour, water and sugar in a medium sized saucepan, whisk to combine. Place over a medium heat and – while stirring frequently – bring the mixture to the boil. As the mixture begins to boil, reduce temperature and continue cooking for one minute (or until the mixture thickens). Remove from heat, add a quarter of the mixture to the eggs while stirring until combined. Gradually add the egg mixture to the pan, reduce heat to its lowest setting, cook, stirring constantly, for one minute. Remove from heat, gently stir in butter, lemon juice and zest until well combined.

Meringue – put the egg whites into a clean grease free bowl, whisk until frothy, add the cream of tartar, whisk until soft peaks form, gradually whisk in the sugar (25 grams at a time) until the sugar dissolves and stiff peaks form then beat in the vanilla. Pile the meringue lightly onto the hot pie filling, swirling to form peaks and spreading up to the edge of the pie to seal the crust – and to prevent shrinkage.

Bake for 10 to 12 minutes until meringue tips are lightly browned.

Allow to cool to room temperature before serving.

Alternative – try with a digestive biscuit base. 340 grams (12 oz) plain sweet biscuit crumbs to 170 grams (6 oz) unsalted butter.

*Blind Baking

Opinions differ on whether blind baking is really required for pies like lemon meringue. This is the “basics” of blind baking for the amateur or home cook.

  • After lining the tin, prick the pastry base with a fork to ensure there are no air pockets – pockets of air will lift the pastry during cooking as they will expand
  • Allow the pastry to rest for 60 minutes before baking – this will help stop the pastry from shrinking during baking
  • Line the pastry case with a piece of greaseproof paper 2 inches (5 cm) larger than the flan case, add the baking beans (rice, dried beans, lentils or whatever) – this will help protect the pastry from browning and stop it rising
  • Bake according to the recipe – take out of oven, remove beans and paper
  • Brush with egg wash, return to oven for 5 minutes or until pastry is cooked – this will seal the pastry to stop it absorbing moisture
  • Allow to cool
  • You can partially bake the pastry shell for 10 minutes, brush with egg wash, cook for a couple of minutes more – this is for a shell where the filling has to be baked.
Filed Under: Baking, Meringue, Pies and Tarts, Tips Tagged With: ,

Original Bakewell Pudding

November 22, 2012 by Leave a Comment

A simple and easy to make tart, especially when using ready made pastry though I have included a recipe for puff pastry at the end for those cooks who like to ‘make from scratch’. I remember visiting the village where this ‘pudding’ originated many years with my daughter – we walked passed a tiny shop, the window was filled with these lovely pies/puddings – a queue of visitors waited patiently hoping the  bakers had made enough to supply them all.

Puff Pastry – recipe below or purchase 1 ready rolled sheet of puff pastry
Filling
4 oz butter
4 oz caster sugar
2 medium eggs
2 oz ground almonds
Raspberry jam – about 3 to 4 tbsp

  1. Preheat oven to 200ºC, 390ºF, gas mark 6
  2. Lightly grease a loose based tart tin with butter, 20 cm
  3. Line the tin with puff pastry, pressing into the base and up the sides; trim off excess and chill for 15 minutes.
  4. Prick the base with a fork, spread the raspberry jam over the pastry.
  5. Melt the butter, allow it to cool a little.
  6. Whisk the eggs until pale, add the melted butter and stir until blended.
  7. Stir in the almonds and sugar, scrape into the pastry case.
  8. Bake for 10 minutes in the preheated oven, reduce temperature to 160ºC, 325ºF, gas mark 3.
  9. Bake for 20 minutes more.
  10. Remove from the oven and leave to cool a little before serving.

Puff Pastry 
225 grams plain white flour
Pinch fine sea salt
30 grams lard
150 ml cold water
150 grams unsalted butter

  1. Sift the flour and salt into a large baking bowl, rub in the 30 grams of butter.
  2. Stir in just enough water to make a soft dough.
  3. Wrap in clingfilm and chill in the fridge for 20 minutes.
  4. Place the 150 grams of butter on a sheet of greaseproof paper, top with a second piece of greaseproof.
  5. Flatten out the butter using a rolling pin to a rectangle 10 cm by 7.5 cm
  6. Roll out the pastry dough to a rectangle 12.5 cm by 25 cm
  7. Remove the butter from the paper and place in the centre of the rectangle (I find the easiest way is to take the top sheet of greaseproof off the butter, invert the butter using the second piece of greaseproof to aid the process, remove the second piece of greaseproof).
  8. Bring each corner of the dough to the centre – like an envelope
  9. Wrap in clingfilm, chill for 10 minutes in the fridge
    1. Roll out the pastry dough to a rectangle 3 times longer than wide
    2. Fold one third into the centre, place the opposite side on top
    3. Seal the edges with a lightly floured rolling pin, turn the pastry 90 degrees and again roll out to a rectangle then cover with clingfilm and chill for 30 minutes.
  10. Repeat stages 9.1 to 3 twice more, chill for 30 minutes; the pastry will have been rolled and folded six times altogether; roll out and use as required.
  11. Flavoured
  12. Vanilla – seeds from half a vanilla pod, mix into the 150 grams of butter, wrap in clingfilm, chill then proceed as above.
Filed Under: Baking, Pies and Tarts, Puddings Tagged With: , ,

Gooseberry Bakewell with Orange Pastry

November 13, 2012 by Leave a Comment

I love Bakewell tart of pudding, whichever name you prefer, they are so versatile. My mother served the tart with custard, sometimes topped with a little icing on a Sunday afternoon.

Pastry
150 grams plain white flour
1 tsp unrefined icing sugar – sifted
1/4 tsp fine sea salt
75 grams unsalted butter
1 unwaxed organic orange – finely grated zest and 1 tbsp chilled fresh orange juice
Iced water
Filling
1 punnet fresh gooseberries
50 to 75 grams unrefined caster sugar
1 tbsp arrowroot mixed with 1 tbsp fresh lemon juice
Topping
100 grams unsalted butter
100 grams unrefined caster sugar
3 medium sized eggs
100 grams ground almonds

Pastry Preparation

  1. If the orange is not organic, wash under warm running water brushing lightly with a soft (preferably bristle) brush, dry well and use a fine grater to remove the zest.
  2. Squeeze the orange and put the juice into the freezer until cold, but not freezing.
  3. Mix the butter and zest, wrap in original wrapper or greaseproof paper, place the butter into the freezer for 20 about minutes, or until firm but not frozen.

Pastry Method

  1. Sift the flour, sugar and salt into a bowl; remove butter from the freezer, dip in the dry ingredients (repeating this often), grate into the flour. Rub in using fingertips only until mixture resembles fine breadcrumbs.
  2. Sprinkle the orange juice over the dry ingredients, begin to bind them together using a round bladed knife, adding a little (approx. 1 teaspoon) of chilled water at a time over the dry ingredients.
  3. As the mixture starts to come together, use your hands to bring the mixture together to a round smooth ball of dough, wrap in clingfilm, chill for a minimum of 30 minutes in the fridge.
  4. Press into the base then up the sides of a 20 cm (8 inch) pie dish brushed with melted butter – the pastry is a little short, either use this method or grate over the pie dish, lightly pressing into the base and up the sides.
  5. Blind bake for 15 minutes or until light golden in colour.

Filling

  1. Wash the remainder gooseberries under cold running water as rubbing off the hairs using a clean dry tea towel, top and tail.
  2. Transfer into a heavy-bottomed saucepan and add the sugar (if the berries are tart they will need a little more sugar) and two tablespoons of cold water.
  3. Gently cook until the gooseberries begin to break down releasing their juices (if the mixture foams, add one small knob of butter).
  4. Remove from the heat, add the arrowroot paste, stir and leave to cool.

Topping

  1. Cream the butter and sugar in a separate bowl until fluffy, add the eggs – one at a time – beating well between each addition, then stir in the ground almonds to make a thick paste.
  2. Spread the gooseberry compote over the pastry base, top with the almond mixture, using a spatula to level out the surface.
  3. Reduce oven down to 160˚C (320ºF), bake for approx. 40 to 50 minutes, or until the Frangipane is a light golden colour and set in the middle.
  4. Transfer the tin to a wire rack and allow to cool, then cover and chill before serving.
Filed Under: Baking, Frangipane, Pies and Tarts Tagged With: , ,

Berkshire Bacon and Onion Pudding

November 6, 2012 by Leave a Comment

A wonderful steamed savoury roly poly pudding filled with bacon, red and white onion then flavoured with sage; fabulous on a cold winters day. Right now it is about 10ºC, and with no heating in the house it is difficult not to resort to comfort food. As the bacon is salty, I do not add salt – but if preferred, simply season to taste.

455 grams self raising flour, sifted
170 grams vegetable or beef suet
Cold water
8 rashers streaky bacon, chopped or minced
1 red onion, peeled and finely chopped
1 white onion, peeled and finely chopped
2 to 4 sage leaves, to taste (central vein removed, finely chopped)
White pepper, to taste

  1. Sift the flour and a pinch of pepper into a large baking bowl, add the suet and a little cold water to form a firm but soft dough, knead gently until smooth.
  2. Roll out to quarter of an inch in thickness.
  3. Mix the bacon, onions, sage and a little seasoning.
  4. Scatter over the pastry leaving a small border, then roll (like a Swiss Roll) sealing both ends
  5. Wrap in a dampened, buttered and floured cloth and place in a large saucepan of simmering water, simmer for 2 hours 15 minutes.
  6. Alternately, wrap in greaseproof and foil, place into a steamer and cook as step 5.
Filed Under: Savoury dishes, Steaming Tagged With:

Banana Cream Pie with Vanilla Shortbread Crust

November 2, 2012 by Leave a Comment

Like many of my pie recipes, I use a shortbread crust in this recipe, in this case vanilla flavoured. This recipe is simple and easy to make. Depending on the filling, I usually melt 65 to 85 grams of dark milk chocolate (depending on the size of the pastry crust), then pour into the pastry shell, working quickly this is then brushed over the base and sides. Pop the pie crust into the fridge for about 10 minutes to set and harden. If you prefer a traditional shortcrust pastry shell, try this recipe.

The filling for this pie is a Crème Patisserie, a creamy, thick and rich custard made with milk, eggs, vanilla, sugar and cornflour cooked on the hob. It is essential to stir this custard constantly to help prevent curdling; if this happens simply strain to remove the lumps. Once the custard is ready, cover immediately with clingfilm to prevent a skin forming. Before using, warm a little and whisk to remove any lumps. Rather than use clingfilm, I usually replace a little of the caster sugar with icing sugar, sifting this over the custard; when ready to use simply whisk the sugar into the custard while warming a little.

To assemble, remove the ends and peel from the bananas, slice on the diagonal then whisk the chilled cream (chill a metal or glass bowl and whisk or beater in the freezer before whisking the cream).

Shortbread Crust
150 grams plain white flour
30 grams cornflour
60 grams unrefined caster sugar
Pinch fine sea salt
120 grams softened butter
1/2 vanilla pod – split lengthways, seeds scraped out
65 grams Green and Blacks dark milk chocolate – melted
Pastry Cream
350 ml Jersey (or breakfast milk, alternately use half milk and half cream)
1/2 vanilla bean – split lengthwise (or 1 tap natural vanilla extract or vanilla bean paste)
4 large fresh egg yolks
50 grams golden caster sugar
40 grams cornflour – sifted
1 tablespoon aged dark rum
3 large bananas – trim ends, peel, slice on diagonal (bananas should be firm, skin yellow, i.e. not over ripe)
Whipped Cream
300 ml chilled double cream
25 grams unrefined icing sugar, sifted
1/4 teaspoon natural vanilla extract

Method

  1. Brush a 23 cm loose bottomed tart tin with melted butter.
  2. Sift the flours, sugar and salt into a large baking bowl, mix the cold butter and vanilla seeds, add to the dry ingredients and rub in using fingertips only until the dough starts to come together.
  3. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the sides of the tin.
  4. Smooth out using the back of a dessert spoon and pierce the base with the tines of a fork; cover with clingfilm, chill in the fridge for 30 minutes.
  5. Meanwhile, preheat the oven to 150ºC, 300ºF, gas mark 2
  6. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  7. Remove from oven, put onto a cooling rack and leave until completely cool.
  8. When the pie is cold, melt the chocolate by your preferred method, pour the melted chocolate into the case – while tilting to encourage it to spread then quickly – using a soft pastry brush – brush over the base and up the sides. Pop into the fridge for ten minutes to set.

Pastry Cream

  1. Pour the milk (or milk and cream) into a saucepan, add the vanilla bean and seeds, warm over a low heat until the liquid is just hot enough to steam – leave to infuse for 5 minutes, remove the vanilla bean and taken off the hob.
  2. While the milk is warming, whisk the eggs and caster sugar in a large mixing bowl until a pale blonde colour and completely smooth, sift in the cornflour, whisk until completely smooth.
  3. Slowly add half of the liquid to the eggs, while whisking constantly.
  4. Return the egg mixture to the saucepan, continually stirring, place onto the lowest heat setting and cook for one to two minutes, or until the custard reaches 170ºF on a digital thermometer – it should be thick (optional, stir in the rum).
  5. Remove from the heat, cover with clingfilm (this must touch the surface of the custard) and cool to room temperature – when ready to fill whisk the sugar into the pastry cream.

Topping

  1. Put the whisk or beater and metal or glass bowl into the freezer, leave for approx. 15 minutes.
  2. Pour the cream into the bowl with the vanilla extract, sift in the sugar while whisking until medium stiff peaks form.

To Assemble

  1. Spoon the pastry cream into the crust, spread evenly over the base then top with the freshly prepared bananas, spread the whipped cream over the bananas, ensure they are fully covered to stop them browning.
  2. Chill until ready to serve then grade a little dark chocolate over the cream or lightly dust with sifted cocoa.
Filed Under: Baking, Christmas, Pies and Tarts Tagged With: , , , , ,

Shortcrust Pastry Crust Recipes

November 2, 2012 by Leave a Comment

This recipe gives the ingredients for a one crust 23 cm tart, flan or pie. Although this pastry calls for plain flour, I always use self-raising flour, occasionally half plain and half self raising as it gives a more crumbly cake like texture.

Plain Shortcrust
230 grams plain white flour
Pinch salt
60 grams unsalted butter – chilled
55 grams lard – chilled
3 to 4 tbsp iced water
Sweet
230 grams plain white flour
25 grams unrefined caster sugar
Pinch salt
170 grams unsalted butter – chilled
1 egg yolk beaten with two tablespoons of iced water
1 tbsp iced water, if required

  1. If using butter and lard, mix then wrap and chill in the freezer until firm, removing only when required – do the same if using all butter.
  2. Sift the flour, sugar (if using) and salt together into a large bowl – lift the sieve high over the bowl to aerate the flour.
  3. While dipping the grater in flour throughout, grate the chilled fat over the flour, tossing often to coat the fat in flour and prevent a build up on the surface.
  4. Make a well in the centre and stir in two tablespoons of water (if using whisk the water with the egg yolk), mix using a round bladed knife until a soft – not sticky – pastry dough is formed.
  5. If more water is required, sprinkle one teaspoonful at a time over the mixture.
  6. When the ingredients begin to come together, use your hand and mix until all the mixture has been incorporated and a round dough ball forms.
  7. Wrap in clingfilm, chill in the fridge for 30 minutes, remove and allow to warm up then knead gently on a lightly floured work surface.
  8. Roll out to the desired thickness, I usually roll out to between 3 to 5 mm thick.
  9. This pastry should be baked in a preheated oven set to between 190°C or Gas Mark 5 TO 220°C or Gas Mark 7 depending on use and thickness.
Filed Under: Baking, Pastry Tagged With:

Coconut Cream Pie

November 2, 2012 by Leave a Comment

Coconut Cream Pie is an American classic with a buttery crisp pre-baked pastry crust filled with coconut flavoured cream topped with chilled whipped cream with lightly toasted coconut to finish – this is comfort food at its best. Alternately you can use a shortbread crust for the base – nice with the addition of chocolate chips, drops or buttons.

As the filling does not require baking, the pastry crust must be pre-baked and allowed to cool completely before adding filling. In this pie you should use a combination of dairy milk and unsweetened coconut milk (made from the grated fresh coconut – in the UK this is sold in tins). The filling is cooked on the hob and must be stirred throughout the cooking process to ensure the filling is smooth and thick. If lumps appear, simply strain to remove; then the flavouring of choice is added. My favourite is aged dark rum and natural vanilla extract or vanilla seeds though on occasion I flavour the warmed milk with a piece of unwaxed lime zest, without pith. To make a silky sauce, the addition of melted butter is a must. Lightly whipped cream piped over the top and sprinkled with lightly toasted coconut (preferably unsweetened) finishes the pie.

Coconut
1 and 1/2 cups desiccated coconut – divided; 1 cup, 1/2 cup
Filling
240 ml whole milk – divided, 180 ml, 60 ml
360 ml coconut milk – unsweetened
4 large fresh egg yolks
165 grams unrefined (golden) caster sugar
35 grams corn flour (cornstarch)
1/2 teaspoon sea salt
30 grams unsalted butter – diced
1 teaspoon natural vanilla extract
1 tablespoon aged dark rum
Topping
240 ml chilled double cream
1 tablespoon unrefined icing sugar (or amount to taste)
1/2 teaspoon natural vanilla extract

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Brush a 23 cm loose bottomed tart tin with melted butter.
  3. Put the coconut onto a baking sheet/tray, bake until very lightly browned, approx. 3 to 5 minutes. Stir the coconut occasionally to ensure even baking. Remove from the oven and allow to cool.

Filling

  1. Pour 180 ml of milk and all the coconut milk into a saucepan, bring up to the boil (when bubbles appear around the edge of the saucepan),
  2. In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.).
  3. While the milk is warming, whisk the egg yolks with the remaining milk, sift the cornflour, sugar and salt into a separate bowl, gradually add the egg yolks while whisking until smooth.
  4. Gradually add the hot milk in a thin steady stream while whisking constantly – strain if necessary.
  5. Return this mixture to the rinsed out saucepan, cook over a medium-low heat until the mixture thickens – stir throughout to prevent sticking – if the mixture becomes lumpy, whisk vigorously.
  6. Remove from the heat and whisk in the butter, vanilla and rum – gently stir in one cup of coconut, transfer to the pie crust, cover with clingfilm and chill overnight, or until firm.

Topping

  1. Approx. 30 minutes before you begin, chill a metal bowl and whisk or beaters in the freezer.
  2. Whisk the chilled cream, sifted icing sugar and vanilla until medium stiff peaks form, pipe (or spoon) over the filling and decorate with the remaining coconut.
Filed Under: Baking, Pies and Tarts Tagged With: , ,

Christmas Mincemeat Roly Poly

October 21, 2012 by Leave a Comment

Most of our family love roly poly puddings, served with fresh custard, whether made with eggs or custard powder. This one is a simple pudding for those who do not have the time or inclination to make a traditional Christmas pudding.

Try using a Mermaid pudding sleeve for this recipe, suitable only for steaming only. We use ours for steamed roly poly using suet crust pastry and a variety of fillings from mincemeat, recipe below to jams and marmalade but this pudding sleeve can also be used for savoury roly poly puddings.

Suet Pastry
200 grams self raising flour
2 tbsp unrefined icing sugar, sifted
1/2 level tsp baking powder
Pinch fine salt
100 grams shredded suet
2 tbsp chilled orange juice
About 4 tbsp cold water
Filling
Approx. one third to one half jar of mincemeat (or simply amount to taste)

Pastry

  1. Sift the flour, sugar, baking powder and salt into the mixing bowl
  2. Stir in the suet, add the orange juice and sufficient cold water to make pliable dough
  3. Turn out onto a floured work surface and knead lightly.

To finish

  1. Roll the pastry on a lightly floured work surface to a 20 cm by 30 cm rectangle.
  2. Spread the filling over the pastry (amount to taste) leaving a small border (approx. 1.5 cm) at both long ends and one short end.
  3. Fold these borders over the filling, with the short end without a border nearest to you, roll up, lightly crimp the seam, turn over and place seam side down in the steamer, press down light at both ends.
  4. Place into the prepared pudding sleeve, close and put into a steamer – steam for 1 hour 30 minutes.
  5. Serve with fresh egg custard.
  6. If steaming in a saucepan, place a trivet in the bottom, add about 3 cm of boiling water and quarter of a lemon (to stop the pan from staining), add the pudding sleeve, cover and simmer for 1 hour 30 minutes – checking water level occasionally and topping up with boiling water when necessary. For ease of removal I would suggest tying a piece of string at each end of the pudding sleeve, forming a loop in between.
Filed Under: Christmas, Puddings, Steaming Tagged With: ,

Portuguese Vanilla Custard Tarts with Duck Eggs

September 25, 2012 by Leave a Comment

Delicious caramelized custard tarts, perfect when served chilled or at room temperature; crisp pastry lightly flavoured with vanilla and a melt in the mouth filling.

If you do not want to use duck eggs, replace with 4 large fresh hen´s eggs.

With this recipe you get a cheats version using ready rolled puff pastry and a second where you make your own vanilla puff pastry – the choice is, of course, yours.

For the ‘cheat’s version’, use ready rolled puff pastry, simply brush a little vanilla bean paste over one piece of the pastry (after cutting the pastry into two pieces of equal size) and before you top with the second piece, step 7.

Vanilla all butter puff pastry (recipe below, you will require approx. 300 grams)
Plain flour and icing sugar – sifted together
Filling
3 fresh duck egg yolks (from a reliable source)
125 grams unrefined caster sugar
30 grams cornflour – sifted
1 split vanilla pod – seeds only
225 ml double cream
175 ml full-fat milk

Preparation

  1. Butter the cups of a 12 hole muffin tin.
  2. Pre-heat oven to 180ºC, 355ºF, gas mark 4

Method

  1. Mix the egg yolks, sugar and sifted cornflour in a heavy based saucepan, when smooth place over a medium-low heat and cook while whisking constantly until the mixture thickens.
  2. Whisk the vanilla seeds, cream and milk in a jug, then add to the eggs in a thin steady stream, whisking continuously, until the mixture is thick and smooth.
  3. Remove from the heat, cover with cling film to prevent a skin forming.
  4. Roll out the puff pastry, to a square, on a clean work surface lightly dusted with white flour and icing sugar.
  5. Cut the pastry into two equal sized pieces, place one sheet on top of the other, roll up like a Swiss roll and cut into 1.5 cm slices – wrap in clingfilm and chill for 15 minutes.
  6. Roll out each piece to a 10 cm circle.
  7. Place onto into each cup and lightly press into the base and up the sides, without stretching the pastry; chill while the oven comes to temperature.
  8. Preheat oven to 180ºC, 355ºF, gas mark 4.
  9. Divide the cooled custard among the cups (between half and two thirds full), bake in the preheated oven for 15 to 20 minutes, or until the custard has set and the pastry is crisp and a light golden brown.
  10. Allow to cool in the tin before serving.

All Butter Vanilla Puff Pastry 

225 grams plain white flour
1/2 tsp fine sea salt
30 grams unsalted butter
150 ml cold water
150 grams unsalted butter
½ vanilla pod – seeds only

  1. Mix the seeds into the 150 grams butter, wrap in clingfilm, chill.
  2. Sift the flour and salt into a large baking bowl, rub in the 30 grams of butter.
  3. Stir in just enough water to make a soft dough.
  4. Wrap in clingfilm and chill in the fridge for 20 minutes.
  5. Place the 150 grams of butter on a sheet of greaseproof paper, top with a second piece of greaseproof./li>
  6. Flatten out the butter using a rolling pin to a rectangle 10 cm by 7.5 cm
  7. Roll out the pastry dough to a rectangle 12.5 cm by 25 cm
  8. Remove the butter from the paper and place in the centre of the rectangle (I find the easiest way is to take the top sheet of greaseproof off the butter, invert the butter using the second piece of greaseproof to aid the process, remove the second piece of greaseproof).
  9. Bring each corner of the dough to the centre – like an envelope
  10. Wrap in clingfilm, chill for 10 minutes in the fridge
    1. Roll out the pastry dough to a rectangle 3 times longer than wide
    2. Fold one third into the centre, place the opposite side on top
    3. Seal the edges with a lightly floured rolling pin, turn the pastry 90 degrees and again roll out to a rectangle then cover with clingfilm and chill for 30 minutes.
  11. Repeat stages 9.1 to 3 twice more, chill for 30 minutes; the pastry will have been rolled and folded six times altogether; roll out and use as required.
Filed Under: Baking, Pies and Tarts Tagged With: , ,
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