RECIPE - SWEET PASTRY MANGO AND SOFT BERRY TART
a sweet tart recipe (featuring a Judge Stand Mixer) originally published as part of an honest, unbiased product review at tssreviews.blog
The tart recipe is intentionally a rustic, creamy dessert rather than something more delicate, so an ideal, uncomplicated, summertime pudding that will impress the family.
What you need
Pre-heat oven to 180 degrees centigrade. Prepare a selection of soft fruits as above (wash gently, do not hard rinse) and dice the flesh of a mango.
Sweet Pastry – 250 g plain flour; 50 g ground almonds; 175 g of butter; 1 heaped tablespoon of caster sugar; 1 egg yolk and a little cold water to bind
Creme Pat (makes about 500 mls) 450 mls milk; 4 egg yolks, 100 g caster sugar, 1/2 teaspoon of vanilla extract, 1 heaped tablespoon of cornflour
1 x Heaped tablespoon of icing sugar combined with a pinch of cocoa powder to finish
How to make
Note: our stove top, the stand mixer and its power source are closely situated, this set up made the following process easier:
To make the pastry using the food mixer: the flour and ground almonds were placed into the mixer bowl and combined using a slow speed turn of the beaters, sugar was then added, then the butter, turning the beaters to middling speeds. The egg yolk was immediately added, plus a small splash of water which made a stiff pastry dough that the tester was able to handle without getting sticky. This whole process only took a minute. This is not a sponge cake recipe, do not over mix.
It is usual to roll out the pastry dough on a floured surface to the size of the flan dish at this point. Our tester is looser and less precise and chooses to simply press the dough into place to line the dish with the dough before she neatly trims the edge. Some people insert baking beans into an unfilled pastry case at this point. Whichever way, bake in the warm oven for approx 20-25 mins or the pastry is no longer raw and the edges are a golden brown
The mixer bowl and beaters were then cleaned ready to use again for the making of the Creme Pat
To make the Creme Pat: In a saucepan on the stove top the milk was heated and the vanilla extract added. In the meantime 4 x egg yolks were added to the clean mixer bowl placed in the stand and these were whipped up along with the caster sugar until light and thick using Speed 5 on the mixer. When the milk on the stove was almost boiling, the speed was turned down to 1 on the mixer and the cornflour was added. The milk was then poured into the egg mixture in the bowl on the stand while the beaters were operating all the time (care should always be taken with hands and fingers when moving pieces are in operation), the speed was turned up to a middle speed briefly; before the mixer was turned off completely. Once the bowl was removed from the stand all of the mix was returned back to the saucepan, this was gently heated again. and stirred until the arrival of a gentle boil and the mixture was allowed to continually cook (gently) until the mixture thickened. The mixer was removed from its stand and used as a hand-held beater to blast the mixture one last time to remove any lumps.
Both the pastry case and the Creme Pat was allowed to cool down considerably, before the case was filled with the Creme Pat custard.
The fruits were arranged nicely on the surface and the icing sugar/cocoa mix was sifted over the top
The tart recipe is intentionally a rustic, creamy dessert rather than something more delicate, so an ideal, uncomplicated, summertime pudding that will impress the family.
What you need
Pre-heat oven to 180 degrees centigrade. Prepare a selection of soft fruits as above (wash gently, do not hard rinse) and dice the flesh of a mango.
Sweet Pastry – 250 g plain flour; 50 g ground almonds; 175 g of butter; 1 heaped tablespoon of caster sugar; 1 egg yolk and a little cold water to bind
Creme Pat (makes about 500 mls) 450 mls milk; 4 egg yolks, 100 g caster sugar, 1/2 teaspoon of vanilla extract, 1 heaped tablespoon of cornflour
1 x Heaped tablespoon of icing sugar combined with a pinch of cocoa powder to finish
How to make
Note: our stove top, the stand mixer and its power source are closely situated, this set up made the following process easier:
To make the pastry using the food mixer: the flour and ground almonds were placed into the mixer bowl and combined using a slow speed turn of the beaters, sugar was then added, then the butter, turning the beaters to middling speeds. The egg yolk was immediately added, plus a small splash of water which made a stiff pastry dough that the tester was able to handle without getting sticky. This whole process only took a minute. This is not a sponge cake recipe, do not over mix.
It is usual to roll out the pastry dough on a floured surface to the size of the flan dish at this point. Our tester is looser and less precise and chooses to simply press the dough into place to line the dish with the dough before she neatly trims the edge. Some people insert baking beans into an unfilled pastry case at this point. Whichever way, bake in the warm oven for approx 20-25 mins or the pastry is no longer raw and the edges are a golden brown
The mixer bowl and beaters were then cleaned ready to use again for the making of the Creme Pat
To make the Creme Pat: In a saucepan on the stove top the milk was heated and the vanilla extract added. In the meantime 4 x egg yolks were added to the clean mixer bowl placed in the stand and these were whipped up along with the caster sugar until light and thick using Speed 5 on the mixer. When the milk on the stove was almost boiling, the speed was turned down to 1 on the mixer and the cornflour was added. The milk was then poured into the egg mixture in the bowl on the stand while the beaters were operating all the time (care should always be taken with hands and fingers when moving pieces are in operation), the speed was turned up to a middle speed briefly; before the mixer was turned off completely. Once the bowl was removed from the stand all of the mix was returned back to the saucepan, this was gently heated again. and stirred until the arrival of a gentle boil and the mixture was allowed to continually cook (gently) until the mixture thickened. The mixer was removed from its stand and used as a hand-held beater to blast the mixture one last time to remove any lumps.
Both the pastry case and the Creme Pat was allowed to cool down considerably, before the case was filled with the Creme Pat custard.
The fruits were arranged nicely on the surface and the icing sugar/cocoa mix was sifted over the top
hey #JudgeFamily members do you make your pastry by hand, or do you use a food mixer? pic.twitter.com/lLiAK3jZJZ— TSS NEWS (@TSSComms) July 3, 2017
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