This weeks pastry is a Sweet Cinamon Pastry with a Vanilla Cheese Cake Filling
The pastry is is a short crust pastry with cinnamon added to it.
I am now starting to under stand the basics of a pastry recipe and can remember most of the ingredients and their quantities without looking up the recipe I’m also learning about adding different flavours to the pastry to add variety and to experiment with it
The filling was made by heating and gently whisking together together greek yogurt and milk until smooth. I then mixed together some cornflour and vanilla extract in a bowl and added a little bit of the warm milk mixture. This was then added to the milk mixture which was then bought to simmering point and whisked until the mixture thickened. A bit like making a custard.
While the milk mixture was cooling I whisked together 4 egg whites and castor sugar into firm peaks and then gently folded it into the milk mixture. The mixture was then poured over the baked cinnamon short crust pastry and placed under the grill for a few minutes to give it a golden top.
I would never have thought to add whipped egg white to make cheese cake filling and I think the egg whites were used make a thickening agent. The cheese cake filling had a tangy taste and I made a raspberry collis to go with it and make it taste sweeter unfortunately i forgot to take a photograph of the finished cheesecake and by the time I remembered it had all been eaten.
No soggy bottom
This week I’m learning to make a sweet pastry and also some homemade lemon curd to put into the tart.
I did think that making my own lemon curd would take a while but it was actually very easy and quick to make as well as tasting amazing.
The pastry uses icing sugar, the seeds from a vanilla pod and ground almonds. At the beginning the pastry resembles a butter cream until you add the flour and then it starts to look like a pastry. Once the pastry has been made it is left to rest for two hours.
While the pastry is resting I made up the lemon curd by placing lemon zest, lemon juice, butter, sugar and eggs in a saucepan over a gentle heat. I gently stirred the mixture until it started to thicken. If the heat is too high the mixture will become like scrambled eggs. When the curd has thickened place through a sieve and leave to cool.
I also candied lemon slices by boiling sugar and water and placing sliced lemons into the the boiling water and letting the lemons simmer until the outside rind of the lemon is nearly clear.
When the pastry had rested I rolled out and placed into a tart tin and baked for twenty minutes. I left the tart to cool and then spread the curd over the pastry and placed the candied lemons on top for decoration. I then placed the tart in the fridge to set.
This week not only did I learn a new pastry, how to make lemon curd and candy fruit but I also managed not to get a soggy bottom on my pastry.
So this week I made an Orange cream tart using a sweet pastry as my base. Sweet pastry is also known as Pâte sablée
The pastry consists of
250g plain flour
140g cubed butter
100g castor sugar
1 egg yolk
Add the butter and sugar to the flour and rub together until you have something that looks like fine bread crumbs. Then mix in the egg yolk you should now have a ball of pastry, if it isn’t sticking add a bit water to help you form a ball of pastry. Wrap the pastry in cling film and place in the fridge for two hours.
While waiting make your orange cream by heating together in a saucepan the zest of two oranges and 230ml of orange juice until boiling, In a separate bowl beat 75g of castor sugar, 3 whole eggs, 2 egg yolks and 25g of corn flour. Pour the heated orange juice and zest into the egg mixture and mix together. Pour the mixture back into the saucepan and on a medium heat whisk until the mixture has thickened. Take the mixture off the heat and add 185g of butter and stir until the mixture is smooth and silky. Place the mixture in a bowl and cover with cling film and place in the fridge until cooled.
Heat oven to 180°C and grease a 24cm tart tin (with removable bottom). Roll out the cooled pastry onto a floured surface (it should be 3mm thick) and place over the tart tin and trim the edges. Prick the base of the pastry. Bake for 15 to 20 minutes until golden. Leave to cool.
When cool lightly whisk the orange cream and spread into the tart base.
Place the tart in the freezer for five minutes then sprinkle brown sugar over the tart. Using a kitchen blow torch caramelise the sugar.
Place the tart back in the fridge for ten minutes and serve with creme fraiche and enjoy.
I didn’t do a custard for this tart as the orange cream is very similar to custard. The pastry is very rich and so is the filling but yummy.