Creamy strawberry custard tart
Serves 6-8
PASTRY
500ml flour
60ml castor sugar
150g butter, cubed
1 egg, beaten
iced water to mix
CUSTARD
1 egg
60ml flour
50ml castor sugar
30ml custard powder
100ml milk
250ml fresh cream
1 vanilla pod, seeds removed
250g sliced strawberries
icing sugar for sifting
PASTRY: Put the flour and castor sugar into a food processor. Add the butter and process until the mixture resembles breadcrumbs. Add the egg and enough ice water to bring the mixture together.
Remove from the processor and knead lightly until smooth. Roll out the dough on a lightly floured surface. Use it to line a 34x10cm loose-bottom tart pan. Lightly prick the base and refrigerate for 1 hour. Line the pastry with a piece of non-stick baking paper and weigh it down with dried beans. Bake at 180ºC for 10 to 15 minutes until the pastry is light golden brown.
Remove from the oven, take off the paper and beans and return the pastry to the oven for another 5 to 10 minutes to dry out the base. Remove and cool\[rebecca.nicholson\] completely. Fill the pastry with the custard and arrange the strawberries on top. Sift \[rebecca.nicholson\]with icing sugar over the top just before serving.
CUSTARD: Combine the egg, flour, castor sugar and custard powder with the milk and mix until smooth. Heat the cream and vanilla seeds until just boiling. Pour on to the flour mixture, stirring constantly. Return the mixture to the pot and cook over a low heat until thickened. Remove from the heat and pour the mixture into the cooked pastry case. Smooth the top and cool.
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WHITE CHOCOLATE AND AMARULA MOUSSE
Serves 6-8
6 egg yolks
80ml castor sugar
375ml milk
200g slab of white chocolate
80ml Amarula liqueur
15ml gelatine
30ml water
250ml cream, whipped
TUILE
2 egg whites
75g flour
50g castor sugar
Combine the egg yolks and sugar in a bowl and beat with an electric beater until thick and pale. Heat milk in a saucepan till just below boiling point. Pour the hot milk on to the egg mixture and beat to combine. Return mixture to the saucepan and stir over medium heat till it thickens and coats the back of a wooden spoon.
Strain the mixture into a bowl and add the chocolate. Stir until smooth. Add the Amarula. Sprinkle the gelatine over the water and stand until it is absorbed. Dissolve in the microwave for 10 seconds on full power. Add this to the chocolate mixture.
Allow to cool. Fold in the whipped cream and spoon into smaller serving glasses or one large bowl. Refrigerate until set. Decorate with chocolate curls and a biscuit tuile.
TUILE BISCUIT: Mix ingredients together to make a smooth paste. Spread spoonfuls on to a baking tray lined with non-stick baking paper. Bake at 180°C for about 8 minutes until pale golden brown. Remove from the oven and carefully lift the biscuit with a palate knife. Lay it on a rolling pin to cool.
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CARDAMOM PANNACOTTA WITH CHOCOLATE SAUCE
Makes 4-5
500ml fresh cream
5-6 cardamom pods, bruised
1 vanilla pod, seeds removed
125ml castor sugar
10ml gelatine
30ml water
CHOCOLATE SAUCE
100g dark chocolate, chopped
60ml fresh cream
Put the cream into a small pot with the cardamom and vanilla seeds.
Heat to just under boiling point.
Remove and set aside to infuse for 30 minutes.
Strain through a sieve to remove the cardamom.
Sprinkle the gelatine over the water and set aside until it gets absorbed. Microwave for 10 seconds on full power until dissolved.
Stir into the cream mixture. Mix well and divide the mixture between the ramekins. Refrigerate until set.
Unmould and serve drizzled with chocolate sauce and fresh fruit.
CHOCOLATE SAUCE: Combine the chocolate and cream in a bowl and place over a pan of simmering water until melted and smooth. Cool before drizzling over the puddings.
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ZUCCOTTO
Serves 6-8
3 Madeira loaves
60ml Amaretto liqueur
250g ricotta
250g mascarpone cheese
250ml icing sugar
500ml cream, whipped
50g flaked almonds, toasted
50g glacé fruit, chopped
150g dark chocolate, grated
30ml cocoa powder
strawberries for serving
Line a 2.5 litre pudding basin with cling film. Slice the cake lengthwise into 1.5cm thick slices. Cut each rectangle of cake in half diagonally. Use these triangles to line the basin, with the points meeting at the base. Patch any holes.
Brush the cake with Amaretto liqueur. Combine the ricotta, mascarpone and icing sugar in a bowl and beat until combined.
Mix in the cream and any remaining Amaretto liqueur. Divide the mixture in half. Add the almonds, glacé fruit and half the grated chocolate to one half of the mixture.
Melt the remaining chocolate and, when cool, stir into the other half of the ricotta mixture together with the cocoa powder.
Spread a layer of this chocolate mixture over the sponge, then fill the centre with the almond and ricotta mixture.
Close the top of the pudding with any remaining sponge cake and brush with liqueur. Cover with cling film and refrigerate for 3-4 hours or overnight.
When ready to serve, unmould the pudding on to a serving plate and decorate with strawberries.
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