![]() ![]() You want this crisp like a biscuit or cookie. Brush the base with a little egg white to seal the pastry to keep the pastry crisp and bake for another 8-10 minutes. Bake for 20 minutes or until almost cooked in the centre. Dock holes with a fork and place in the freezer for 30 minutes. Step 5 - Trim the sides so that they are flush with the top of the tin. You don't want any gaps so that the custard leaks. At this stage the pastry will be softer and you can press the pastry together to seal. Then I cut out strips to make the sides of the tart and place them around it. I take the removable tart base and cut around it and then place the pastry on the base. Step 4 - Take the pastry out of the fridge and gently remove the parchment and dust with flour on both sides. Cover the surface with cling film to prevent a skin forming and allow to cool, then place in the fridge. Place the sugar, egg yolks, cornflour, cream, milk and vanilla in the bowl and set to 7 minutes, 90C speed #4 and set to go. Thermomix directions: I prefer making custard in the Thermomix as it produces the silkiest custard and you don't have to stand there stirring. Allow to thicken and coat the back of a spoon. Reduce heat to low medium and add in the egg mixture and stir to prevent it sticking to the bottom. In a saucepan heat the cream and milk together until almost boiling. Whisk the sugar and egg yolks together and add the cornflour/cornstarch. Place on a baking tray and put in the fridge for 1 hour or overnight. Step 2 - Place on a surface and knead and then roll out between two sheets of parchment to make a large flat round. Then mix in the flour on low speed until it starts to come together. Add in the egg yolks and beat to incorporate. Cream the butter and sugar together for 3 minutes using a beater attachment on medium speed. To make the pastry, whisk the flour and salt together in a bowl and set aside. Step 1 - I make the pastry cream and the pastry the night before so that it has time to cool.
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