A nice variation on strawberry cream tart, this appears in the latest edition of 'Olive' Magazine. The base is a rich shortcrust with ground toasted hazelnuts added, and baked blind. It is filled with a tub of mascarpone mixed with a little sugar, grated orange zest, a little orange juice and 150ml of softly whipped cream - just in case there wasn't enough fat for you already. Topped with healthy sliced strawberries from the local PYO in Binsey, and we have a treat indeed!
Going to learn to do this! Thanks!
ReplyDeleteShibin
Hi Shibin, would you like me to post the full recipe?
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ReplyDeleteThat will be great, if it is ok. I have been trying to figure out myself, just got everything you mentioned the day before. :))
ReplyDeleteThanks!
Shibin
Shibin, here is the recipe, from this month's Olive magazine.
ReplyDeletePastry base
180g plain flour
60g icing sugar
2 tablespoons toasted chopped hazelnuts, ground finely in a processor
90g butter, chilled and diced
1 egg separated
In a processor, put the flour, butter and icing sugar and pulse until the mix looks like breadcrumbs. Add the nuts and briefly blend again - don't overmix. Blend the egg yolk with a tablespoon of cold water, drizzle into the flour mix and puls until it conmes together in a ball. Place on a sheet of clingfilm, knead briefly, platten , and wrap in the clingfilm. Now let it rest in the fridge for 30 minutes.
Next, roll it out between two sheets of clingfilm and line a 20cm loose-bottomed flan tin with it, trimming the edges. Rest in the fridge again for another half-an-hor. Line with baking parchment or poil, fill with baking beans or dried pasta and bake at 190Cfor 15 minutes. Carefully lift out the parchment or foil with the baking beans in and return the pastry to the oven for another 10 minutes until light gold. Brush the bottom with a little of the reserved wgg white and finish cooking for a further 5 minutes. Keep an eye on it to make sure it doesn't burn or go too brown. Allow it to cool.
Just before serving, make the filling:
Mix a tub of mascarpone, 150mls double cream, a tablespoon of icing sugar, and the finely grated zest of an orange, along with 2 tablespoons of its juice. Spoon into the cool pastry case and spread out evenly. Slice lots of strawberries, and pile onto the top of the cream, sprinkling with icing sugar. Cut into slices and eat! I like to serve with a jug of pureed strawberries, sweetened with a little sugar or honey.
This keeps OK for a day in the fridge, covered with cling film, but the base may soften a little - still delicious though.
sorry, that should read 'flatten' not platten and 'foil' not poil! Bad typing!!!!
ReplyDeleteThank you soooo much!!! thanks all the troubles.
ReplyDeleteI am going to make it tomorrow, and will let you know.
Also I made burgers followed your recipe, it was very much loved by my husband.. and surprised, coz i don't normally cook these kinds of food. :))
Double thanks!!
lovely! I am making some beef patties tonight so will blog those too
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