Wednesday, 31 July 2013
Raspberry Curd Tart
Being in school today for Summer School, I took the magazine in to have a read through and get the list of ingredients, unfortunately on leaving, I wrote down the ingredients and promptly left the recipe at school, sounds like the beginning of a Bake Off technical challenge this.
For the pastry I used my usual sweet shortcrust pastry recipe and techniques. For the filling I broke down the raspberries with a little bit of sugar over a low heat to extract all the juices and then shoved it through a sieve to remove all the pips. To this juice I mixed in the condensed milk and 3 large yolks and turned the oven low and cooked the filling gently until set.
I was slightly disappointed upon mixing the ingredients as I was expecting a vivid red but alas it wasn't to be. The end result however was a success; crisp pastry, very smooth light curd filling that was slightly more sweet than sour but with some extra raspberries on top soon brought it back to the sour side.
Not a bad result for a recipe less baking session.
Raspberry Curd Tart
210g Plain flour
35g icing sugar
125g cold butter, cubed
1 egg yolk
2 tsp of water
1 egg white (to brush the cooked case)
300g raspberries plus extra for the top
1tsp caster sugar
1 tin of condensed milk (397g)
3 large yolks
Uses one 20cm tart tin
Mix the flour and sugar together, add the butter.
Rub the butter into the flour gently between your fingertips until mixture resembles breadcrumbs.
Add the yolk and water and mix together.
Using your hands bring together the mix into a dough ball, don't overwork.
Wrap tightly in cling film and leave to rest in the fridge for 30mins to an hour.
Get two sheets of cling film, spread one across the work surface, placethe dough in the middle and spread the other sheet over the top.
Roll out gently in between the two sheets of cling film (this method stops any excess flour being added to the pastry and drying it out).
Remove the top layer and using the bottom layer drape the pastry gently into the tin and press gently into all edges.
Take a square of greaseproof paper and place over the pastry, fill with lentils, baking beans, coins and blind bake for 12-15 minutes at 180C (fan)
Remove the paper and items and bake for a further 12-15 mins, keep an eye out, when it reaches a golden colour you are happy with then take it out.
Brush with egg white and place back in the oven for a minute or so.
Take out and leave to cool completely.
Turn the oven down to 150C (fan)
Place the raspberries and caster sugar into a saucepan and heat gently until it breaks down and releases all the juice.
Push through a fine sieve until all the juice is separated from the pips.
Stir in the condensed milk and egg yolks until fully combined, the colour should be uniform.
Pour into the cooled tart tin.
Place into the oven (150C) and bake for 20-25 minutes.
Remove from the oven and allow to cool completely.
Serve with some ice cream and the extra raspberries