I don’t think I’ve ever seen a Christmas with this much rain before in a very long time. While the mercury soared up to 30 with bright blue skies yesterday, a gusty change overnight and some very spooky fog hovering over the roads on midnight, Christmas Eve has brought in a constant precipitation, with the rumble of thunder occasionally sounding overhead. It’s at times like this I’m semi-thankful my family doesn’t do the epic Christmas thing and have friends over for lunch, as it would be miserable weather for your traditional Aussie Christmas barbecue lunch.
Knowing that I would be left at home with nothing to do, I had gone shopping yesterday evening (Oh my GOD it was like there was an apocalypse about to happen in Coles, I’ve never seen it that packed) with the intention of making some shortcrust pastry tarts, something I haven’t made in a while and which I (not to boast) know I do well.
The recipe is inspired from a recipe card I picked up at a kitchenware shop, House, for a full-sized Raspberry Tart with Vanilla Cream. I’ve made adjustments by using my own recipe for shortcrust pastry, adjusted the flavours of the cream,
halving the amount of custard the recipe makes by half to accommodate my shallow-er fluted individual pastry tins, and added a dash of Frangelico liqueur just to make it that little bit naughty 😉 You can use any dessert wine or liqueur you wish.
To serve four, you will need:
For the pastry:
- 125g plain flour;
- 63g unsalted butter;
- 1 egg yolk;
- 1 + 1/2 teaspoons chilled water;
- 40g sifted icing sugar.
Process the flour, butter and icing sugar in a food processor until the mixture resembles breadcrumbs. Whisk the egg yolk and water in a bowl until combined, and then with the food processor running, add to the flour mixture. Process until the mixture begins to form large clumps, then stop the machine and turn the pastry out onto a work surface and knead gently to bring together. Form into a disc before wrapping in plastic wrap and refrigerating for at least two hours.
Preheat the oven to 180 degrees Celcius. Cut the disc into quarters and then roll each piece between two sheets of baking paper until thin enough to roll onto your individual fluted pastry tins. Trim edges before pricking the bases with a fork. Line the pastry with baking paper and top with rice or baking beads.
Bake in the preheated oven for 180 degrees Celcius, then remove the tray from the oven and remove the rice and baking paper from the pastry tins. Return the pasty back to the oven to bake for a further 10-15 minutes or until the pastry is golden. Cool completely in tins before gently removing onto a cooling rack.
Now… onto your cream 🙂
You will need:
- 250ml milk + 1 tablespoon extra;
- 50g caster sugar;
- 1/4 teaspoon ground cinnamon powder;
- 1/4 teaspoon vanilla bean paste;
- 2 egg yolks;
- 20g corn flour;
- Dash Frangelico liqueur, to taste;
- 500g fresh raspberries;
- Icing sugar, to dust.
Heat the milk with the sugar and cinnamon and bring slowly to a low simmer. In the meantime, beat the egg yolks, corn flour with the additional milk and the vanilla bean paste.
When the milk comes to a simmer remove from the heat and cool slightly before quickly whisking in the egg yolk mixture. Return the pan to the heat and stir continuously with a wooden spoon until the mixture takes on a creamy consistency and is thick enough to coat the back of the spoon. Do not allow the mixture to boil! Take the pan off the heat at intervals if you can hear it ‘burping’, as I like to call it. Add a dash of Frangelico at this stage, to taste.
Pour into a heatproof bowl and cool slightly before covering the surface with cling film so that a skin doesn’t form. Refrigerate until completely cool.
Spoon the cream into the cool pastry and top with fresh raspberries. Dust with icing sugar if desired.
Hope you’re having a delightful Christmas, lovelies, regardless of how you’re spending it. I hope you all got lots of wonderful presents – but of course always remember that the best gifts in life can’t be bought from a store 🙂
Over and out xx