Raspberry Custard Tart

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Ingredients:

1 egg yolk
2 tbsp. v. cold water (30 ml)
1 jar of Black Dragon Vanilla Sugar
200g all purpose flour
¼ tsp salt
125g cold butter, cubed

Method:

1. In a blender or food processor, turn the Black Dragon Vanilla Sugar into powdered sugar.
2. In a bowl, stir together the egg yolk and a little water.

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3. By hand, mix the flour, sugar and salt.
4. In a food processor, blend the butter and flour mix on a medium to low speed until crumbly and the butter is pea sized. Then add the egg and water until the mixture turns into a dough consistency (add the water gradually, you may not need to use it all).
5. Roll out the dough into a thin (1/2 cm) layer.

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Tip: You can place the ball of dough between two layers of cling film to stop it sticking to the rolling pin.

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6. Push into the tart pan and refrigerate for 30 minutes.
7. Preheat oven to 190c and bake the tart crust (called a “shell”), you may need to “weigh down” the tart crust to stop it rising.

Topping

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Ingredients:

2 cups whole milk
6 egg yolks
1/3 cup Black Dragon Vanilla Sugar
¼ cup corn starch
pinch of salt

?? Raspberries
?? Black Dragon Red Plum Jam

Method:
1. Warm the milk gently in a small saucepan until tiny bubbles appear (6-8 minutes).

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2. In a bowl whisk together the egg yolks and sugars, then add the corn starch and salt. Pour in half of the warm milk, whisking constantly. Whisk in remaining milk and return to the saucepan. Stir constantly on a medium heat until the custard thickens (5-8 minutes).
3. Place in a bowl and cover with cling film pressed into the custard (this prevents it forming a skin) and refrigerate for 2-3 hours.
Tip: You can tell if the custard is set if you stick a toothpick in and it comes out clean – if custard clings to the toothpick you need to refrigerate it a bit longer.
4. Take the custard out of the fridge, stir with a spatula until it has a smooth consistency the spoon into baked tart shell and spread evenly.
5. Pour Black Dragon Red Plum Jam into a saucepan and heat gently, stirring and adding a little water until it liquefies. Pour over the raspberries until completely coated, then arrange on top of the tart.

墨龙方子:树莓奶油蛋挞

饼皮配料:

1 个蛋黄
2 汤匙(30毫升)冰水
1 瓶“墨龙香草豆荚”花果香料糖
200克 中筋粉
1/4茶匙 盐
125克 冰冻黄油,切成小块

饼皮做法:

1、用食物料理机的干磨功能,把“墨龙香草豆荚糖”磨成细粉
2、在一个小碗里放入蛋黄并加一汤匙水搅匀
3、在一个搅拌盆里把面粉、糖和盐全部和匀
4、把所有干的原料放进食物料理机后加入切成小块的黄油,用绞肉功能,中低速把黄油和面粉搅拌混匀,至不能明显看到黄油颗粒大于小绿豆。加入蛋黄和水,继续搅拌混匀成面团,慢慢的一点点加水,根据面粉的种类以及空气里是相对湿度,或许不需要用到全部30毫升的水
5、和成一个面团后冷藏30分钟,面团变硬后,取出擀开成大概0.5厘米厚的面皮
小贴士:把面团球放在两层保鲜膜中以防止面团粘擀面杖。
6、把面皮铺开放进派盘里,覆上保鲜膜,放进冰箱冷冻半小时
7、预热烤箱至190摄氏度,取出派盘里的饼底,烤大概15-20分钟,可以在饼底上加黄豆、蚕豆压住饼底不发泡,烤好后再取出来

蛋奶卡仕达酱

蛋奶卡仕达酱配料:

2杯 全脂牛奶(500毫升)
6 个蛋黄
1/3 杯“墨龙香草豆荚糖”
1/4 杯玉米淀粉
1/8茶匙盐
250克树莓
100克“墨龙大红李子酱”
1个柠檬,皮刮丝备用

蛋奶卡仕达酱做法:
1、在一口奶锅里加入牛奶和一半的柠檬皮,用小火慢慢加热至开始冒小泡3-5分钟
2、在一个搅拌碗里加入糖、玉米淀粉和盐和匀,加入所有的蛋黄和剩下的一半柠檬皮,慢慢倒入一半的温牛奶,一边加入牛奶一边不断地用力搅匀。加入剩下的一半牛奶,全部搅匀后再倒回奶锅里,用中火一边加热一边继续搅拌至蛋奶卡仕达酱变浓稠 ,大概3至5分钟
3、 把蛋奶卡仕达酱倒入一个深盘子里冷却片刻,在上面盖一层保鲜膜,确保要把保鲜膜按了紧贴在卡仕达酱的表面,这样不会因空气进去而形成一层皮,放入冰箱冷藏2至3个小时
4、把蛋奶卡仕达酱从冰箱取出,用硅胶刮刀搅拌均匀,确保没有结块,粘稠度一致,倒入烤好、冷却了的饼皮里,铺开、抹平。
5、把100克墨龙大红李子酱倒入一口不粘小奶锅里,加入1汤匙水,小火慢慢地加热,一边搅拌均匀成液体状,把250克新鲜树莓倒入红李子酱里,搅拌均匀,确保每一颗树莓上都裹上了红李子酱,此刻你会看到树莓闪闪发光!把树莓倒在蛋奶卡仕达酱上,完成,开吃!

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