22 Mar 2017

Individual Raspberry Frangipane Tarts Recipe

Individual Raspberry Frangipane Tart with Ice cream

I couldn't resist buying a punnet of huge raspberries after I spotted them on one of my favourite market stalls in Bridgnorth.  I know we should buy seasonal food but they said 'buy me' and so I did. These were some of the best raspberries I've ever eaten, in fact they were far superior to the ones I grow in my garden!

Small Frangipane Tarts

There isn't a huge amount of frangipane filling but it worked out perfectly for me.

Thermomix Method - Food Processor Method in Italics

You will need: 6 x 10cm tart tins with a loose base

Pastry
  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • 1 large egg, beaten
Frangipane
  • 60g butter, diced
  • 60g caster sugar
  • 1 egg
  • 50 g ground almonds
  • 1/2 tbsp plain flour
  • Punnet raspberries
  • Handful of flaked almonds
Pastry
Place the flour, butter, sugar and egg into the TM jug 20 Secs/Speed 4.
Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg . Whiz until the dough just comes together.

Wrap the pastry in clingwrap and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tins
.
Preheat the oven to 180°C and place a heavy baking sheet inside on the oven rack to heat up.

Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.

Line the pastry cases with crumpled baking paper and spread over a layer of baking beans. Place on the heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans from the pastry case.

Frangipane
Weigh the ingredients into the bowl TM 1 min/Speed 3.
Place the butter and sugar into the food processor and blend until soft. Add the egg and whiz again. Add the ground almonds and flour and mix briefly.

Spoon a dollop of frangipane into each tart shell, and spread out evenly. place a few raspberries in each shell. Bake for 20 minutes at 180°C. Now open the oven door and sprinkle over the flaked almonds, bake for another 10 minutes. Cool and serve with ice cream or cream.

12 Mar 2017

Egg Custard Tart Recipe

Egg Custard Tart

I've never been a fan of egg custard tart, homemade or bought.  It's just too eggy for me but hubby is the reverse and simply loves egg custard.  The pastry is thicker than usual because a bought tart mostly has a thick layer of pastry and that's exactly what he wanted.

It's quite rare for me to make custard tart because you can buy a good one from M&S!

The custard is a recipe by the late and great Keith Floyd who says "This is the real thing"........ the pastry recipe is one I use time and again.

You will need: 20cm loose base flan tin lightly greased

Pastry:
  • 175g plain flour, plus extra for dusting
  • 75g cold butter, cubed
  • 25g caster sugar
  • 1 medium egg, beaten with a splash of water
  • 1 extra egg for coating the pastry case
Method is for a food processor:
Thermomix method in italics:

Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add 3 tablespoons of the egg and water mixture. Whiz until the dough just comes together.
Place the flour, butter, sugar and 3 tablespoons of the egg and water mixture into the TM jug 20 Secs/Speed 4.

Wrap the pastry in clingwrap and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tin.
Preheat the oven to 190°C/170°C fan/ Gas 5 and place a heavy baking sheet inside on the oven rack to heat up.

Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.

Line the pastry case with crumpled baking paper and spread over a layer of baking beans. Place on the heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans. Brush the pastry case with beaten egg. Return the part baked pastry case to the oven for 10 minutes until light golden brown. Leave the pastry case in the tin to cool on a rack.

For the egg custard:
Ingredients:
  • 3 eggs
  • 40g caster sugar
  • ½ level teaspoon cornflour
  • 300ml single cream
  • Vanilla pod
  • Grated nutmeg
Method:
Reduce the oven to 150°C.

Beat the eggs with the sugar and cornflour.  Keep on beating to dissolve the sugar.

Pour the cream into a small saucepan, pierce the vanilla pod and add to the cream. On a medium heat bring the cream to boiling point. Remove from the heat.

Carefully remove the vanilla pod and pour the cream onto the egg mixture whilst whisking continuously.

Strain the mixture into the baked pastry case and grate fresh nutmeg over the custard.
Return to the oven and bake for 30 minutes until set.


5 Mar 2017

Three Layer Chocolate and Vanilla Sponge Cake

3 layer chocolate and vanilla sponge cake

My grandchildren love a cake to look temptingly delicious and it has to be smothered in buttercream and decorated with chocolate/or sweets so they can tuck in and enjoy the moment.

There wasn't time to take a photograph of the cake before it was sliced but the topping is Green & Black's chocolate which I melted gently in the microwave, poured out onto a board and just before it sets too hard I used a dough scraper and chopped the chocolate into small shards.

Thermomix Method - Conventional Method in Italics

You will need: 3 x 20cm cake tins, greased and base lined.

Cake Ingredients:
  • 280g self-raising flour
  • 2 tsp baking powder
  • pinch of salt
  • 280g caster sugar
  • 280g soft unsalted butter
  • 5 eggs
  • 1 tsp vanilla extract
  • 3 tablespoons milk
  • For the chocolate layer:
  • 50g cocoa powder, sifted
  • For the chocolate decoration
  • 50g Green & Black's Milk Chocolate
Method:
Preheat the oven to 175ÂșC.

Add the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.
Place the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk in the bowl of a stand mixer. Mix the ingredients for 2 minutes until well combined.

Dollop a third of the mixture into one of the prepared tins and level.

Add the cocoa powder to the remaining batter in the TM jug and mix 15 secs/speed 5. If the cocoa powder isn't fully incorporated whiz again for a few seconds.
Add the cocoa powder to the remaining batter and mix until well incorporated.

Scrape the chocolate cake batter into the two tins and level out.

Bake for 20-25 minutes or until cooked. Place the tins on a cooling rack for 10 minutes. Remove the cakes and place on the rack until cold.

Wrap the cooled cakes in cling wrap and place in the fridge to firm up.

Buttercream Ingredients
  • 350g sifted icing sugar
  • 175g softened unsalted butter
  • 40g cocoa powder
  • 1 tbsp boiling water
Place the cocoa powder into a small bowl and mix to a paste with the boiling water and allow to cool.

Add the icing sugar, softened butter and cooled cocoa powder paste to the TM and mix 15 Secs/Reverse/Speed 2. Scrape down and mix for 4 Minutes/Reverse/Speed 2. If the buttercream is a little stiff add a splash of milk and whiz again to incorporate.
Add the butter to the bowl of the food mixer and mix for a few seconds. Gradually add the sifted icing sugar followed by the cocoa paste, mix for 5 minutes until light and fluffy.

To Assemble:
Place one of the chocolate cakes on a cake board. Spread over a layer of buttercream. Place the vanilla cake on top and spread over another layer of buttercream. Top with the remaining chocolate cake. Spread the top cake layer with buttercream. With a large pallet knife coat the sides of the cake evenly with buttercream.