Starting a bit early on the "simple things done well" theme for April. I wanted to do something quite delicate, and try to work on the presentation a bit more. I was also slightly depressed after having watched Bake-Off : Creme de la Creme, which basically pointed out that everyone is just playing at doing desserts.
Anyway...this was a mish-mash of a few different recipes, but the focus was on getting good pastry cases (my tartlets have always looked a little rustic previously), and a good custard base. The fruit could be anything, whatever is to hand really. I went out on a limb a bit with the crème patisserie, and turned it into crème diplomat with the addition of some whipped double-cream, making it a lightly, slightly softer texture.
Things I'd change... Firstly, I tried making the pastry entirely in the food processor, and I think it got over-worked. Next time I'll do the rubbing in using teh food processor, but the addition of liquid by hand.
Secondly, I think I'd glaze the fruits before adding them to the top of the tart. The jam ended up globbing a bit, and looking a little in-delicate. I think if I'd dipped the raspberries , then once set put them in it would have been a better look
1) Put the flour, sugar and salt in a food processor
2) Add the butter into the food processor
3) Blend until you get to a fine breadcrumb texture
4) Add the egg to the food processor, and mix in
5) Add the water a few drops at a time until a dough starts to form
6) Tip the dough onto a work surface, and using your hands form a dough ball, and knead a few times
7) Flatten to a 1-inch thick disc, wrap in cling film and chill in the fridge for an hour
(Note - while this is chilling you can make the crème patisserie, as it needs to cool)
8) Pre-heat the oven to 190'C
9) Roll the pastry out to 3mm thick (I once again used batons), and cut 12 x 12cm circles (I found this was the best size to line the tartlet tins), re-rolling the cut-offs as required
10) Line 12 tartlet tins with the pastry circles...you should get a small over-hand on each tin.
11) Once lined, cut off the edges by passing a rolling pin over the top, trimming the pastry against the tin
12) Prick the bottom of the tartlets
13) Line the inside using cling-film and baking beans/dry rice
14) Place the tartlets on 2 baking trays
15) Bake in the oven for 14-15 minutes
16) Remove the cling film/baking beads, and bake for another 7-8 minutes to dry out the base
17) Remove to wire racks to cool
1) Put the milk and vanilla seeds in a large saucepan over a low heat, and warm up (don't boil)
2) Put the egg-yolks, sugar and flour in a large heat-proof bowl, and whisk until pale and creamy
3) Slowly add the heated milk to the egg yolks, whisking constantly
4) Return the custard to the pan, and whisk over a low heat until it thickens (this will be as it starts to boil, but go gently)
5) Once the custard has thickened, turn out onto a baking tray (with a lip, for obvious reasons. I used a Swiss roll tin), spread out, and cover with cling film
6) Place in the fridge to cool completely
7) Once cooled, scrape the custard into a clean bowl, and stir to loosen it
8) In a separate bowl, whisk the double-cream until it forms soft peaks
9) Fold the custard and cream together until completely combined
2) Pipe the custard into the tartlet cases
3) Place 7 raspberries on each tartlet, arranged in a circle in the middle
4) Pass the jam through a sieve to remove the seeds
5) Heat the jam in a small saucepan over a low heat (don't boil)
6) Using a pastry brush, glaze the fruits with the heated jam
7) (optional) Place any spare jam in a small piping bag, chop off the very end, and pipe the jam into any gaps between the raspberries.
Anyway...this was a mish-mash of a few different recipes, but the focus was on getting good pastry cases (my tartlets have always looked a little rustic previously), and a good custard base. The fruit could be anything, whatever is to hand really. I went out on a limb a bit with the crème patisserie, and turned it into crème diplomat with the addition of some whipped double-cream, making it a lightly, slightly softer texture.
Things I'd change... Firstly, I tried making the pastry entirely in the food processor, and I think it got over-worked. Next time I'll do the rubbing in using teh food processor, but the addition of liquid by hand.
Secondly, I think I'd glaze the fruits before adding them to the top of the tart. The jam ended up globbing a bit, and looking a little in-delicate. I think if I'd dipped the raspberries , then once set put them in it would have been a better look
Raspberry Tartlets - Recipe
Sweet Crust Pastry Ingredients
- 375g plain flour
- Pinch of salt
- 140g caster sugar
- 140g butter, chilled and diced
- 1 egg
- Chilled water
1) Put the flour, sugar and salt in a food processor
2) Add the butter into the food processor
3) Blend until you get to a fine breadcrumb texture
4) Add the egg to the food processor, and mix in
5) Add the water a few drops at a time until a dough starts to form
6) Tip the dough onto a work surface, and using your hands form a dough ball, and knead a few times
7) Flatten to a 1-inch thick disc, wrap in cling film and chill in the fridge for an hour
(Note - while this is chilling you can make the crème patisserie, as it needs to cool)
8) Pre-heat the oven to 190'C
9) Roll the pastry out to 3mm thick (I once again used batons), and cut 12 x 12cm circles (I found this was the best size to line the tartlet tins), re-rolling the cut-offs as required
10) Line 12 tartlet tins with the pastry circles...you should get a small over-hand on each tin.
11) Once lined, cut off the edges by passing a rolling pin over the top, trimming the pastry against the tin
12) Prick the bottom of the tartlets
13) Line the inside using cling-film and baking beans/dry rice
14) Place the tartlets on 2 baking trays
15) Bake in the oven for 14-15 minutes
16) Remove the cling film/baking beads, and bake for another 7-8 minutes to dry out the base
17) Remove to wire racks to cool
Crème Patisserie/Crème Diplomat Ingredients
- 500ml full fat milk
- 6 egg yolks
- 120g caster sugar
- 50g plain flour
- ½tsp vanilla pod seeds
- 200ml double cream

2) Put the egg-yolks, sugar and flour in a large heat-proof bowl, and whisk until pale and creamy
3) Slowly add the heated milk to the egg yolks, whisking constantly
4) Return the custard to the pan, and whisk over a low heat until it thickens (this will be as it starts to boil, but go gently)

6) Place in the fridge to cool completely
7) Once cooled, scrape the custard into a clean bowl, and stir to loosen it
8) In a separate bowl, whisk the double-cream until it forms soft peaks
9) Fold the custard and cream together until completely combined
Assembly
1) Put the custard into a piping bag with a 1cm round nozzle2) Pipe the custard into the tartlet cases
3) Place 7 raspberries on each tartlet, arranged in a circle in the middle

5) Heat the jam in a small saucepan over a low heat (don't boil)
6) Using a pastry brush, glaze the fruits with the heated jam
7) (optional) Place any spare jam in a small piping bag, chop off the very end, and pipe the jam into any gaps between the raspberries.