Baked Custard Tart

Baked Custard Tart | Butter Baking

As we’ve been in the new apartments for a few weeks now, we’ve had friends around a few times for drinks, cheese, and dinner.

When it comes to dessert, even though we have the best ice cream shop in town pretty much across the road from us, I still feel like the pressure is on me to bake something.

Baked Custard Tart | Butter Baking

Maybe if I was just a pastry chef, and didn’t have the blog, maybe if people didn’t have to look at everything I bake on Instagram all the time, then maybe I wouldn’t put that pressure on myself, but nevertheless, I do, and dessert is on me.

And lately, this tart has been my favourite thing to bake for dessert.

Baked Custard Tart | Butter Baking

It is the most beautiful custard tart I’ve ever eaten.

It’s creamy and smooth, and tastes just like creme brûlée in a buttery, short tart shell.

Baked Custard Tart | Butter Baking

Sometimes, I brûlée it, and it looks like these gorgeous little tarts, with that crunchy burnt sugar top and creamy filling.

Sometimes, I grate fresh nutmeg over the top, and it tastes just like the best version of the best traditional custard tart you can buy.

Baked Custard Tart | Butter Baking

Here, I’ve left it plain, and you can do with it whatever you like!

Baked Custard Tart | Butter Baking

BAKED CUSTARD TART
 
Ingredients
  • FOR THE SWEET SHORTCRUST PASTRY:
  • 125g unsalted butter, softened
  • 100g caster (superfine) sugar
  • ¼ tsp salt
  • 1 eggs
  • 250g plain flour
  • FOR THE CUSTARD FILLING:
  • 500g cream
  • 7 egg yolks
  • 65g caster (superfine) sugar
  • ½ vanilla pod
Method
  1. To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined.
  2. Add the egg and mix until fully incorporated.
  3. Turn the mixer onto a low speed and mix in the flour until just combined.
  4. Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
  5. Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
  6. Grease a 9 inch tart shell with spray oil and lightly flour your bench.
  7. Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
  8. Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
  9. Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 170 C (340 F).
  10. Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden.
  11. Reduce the oven temperature to 120 C (250 F). Meanwhile, prepare the custard filling.
  12. Pour the cream into a medium saucepan, and add the seeds scraped out from the vanilla pod.
  13. Place over a high heat and bring to the boil.
  14. Meanwhile, in a large heatproof bowl, whisk together the egg yolks and sugar until combined.
  15. Once the cream has boiled, pour it into the egg yolk mixture in a steady stream, while constantly whisking. Transfer the custard mixture to a jug.
  16. Place the tart shell onto a flat baking tray. Place this in the oven. With the door open, pull out the each with the tart shell on it, and carefully pour in the custard mixture. Slowly push the rack back in, shut the oven door and abet the tart for 45 minutes to an hour, until set and no longer wobbly.
  17. Remove from the oven, allow to cool and garnish as desires. Serves 8 - 10.
  18. Happy baking!

Pastry recipe adapted from Tartine.
Filling adapted from Justin Piers Gellaty, via the Guardian.

Salted Peanut Chocolate Chip Cookies

Salted Peanut Chocolate Chip Cookies | Butter Baking

So, you totally have to do yourselves a favour, and bake these cookies. They are So. Crazy. Delicious.

Salted Peanut Chocolate Chip Cookies | Butter Baking

As you may know, a couple of weeks ago, I did some demos at the Cake, Bake and Sweets Show. One of the demos I did was a class about using sugar in baking.

It was really interesting to learn about all the different sugars on the market, how they’re made, and how changing them up can change your baking results! I played with raw caster sugar, reducing the amount of sugar in a sponge, made jam with awesome jam setting sugar and experimented with my favourite cookie recipe!

Salted Peanut Chocolate Chip Cookies | Butter Baking

The salted almond chocolate chip cookies I made a few months ago are seriously one of my favourites. Easy to make, thick and chewy, packed full of chocolate, rich and caramel-y from the brown sugar, with crunch from almonds and the salty sweet tingle added by sprinkling with a little sea salt at the end. They’re the bomb. Really.

Salted Peanut Chocolate Chip Cookies | Butter Baking

So I took the recipe, and messed with it slightly. I used dark brown sugar instead of light, swapped out almonds for salted peanuts (extra salt! Yum!) and adjusted the quantities of chocolate and nuts.

Salted Peanut Chocolate Chip Cookies | Butter Baking

Oh and they’re sooo good. One girlfriend said they’re quite possibly the best cookies I’ve ever made! They have even more of a caramel tone, crispy edges and even chewier centres because of the dark brown sugar, have an even better salty-sweet mix and the amazing chocolate-peanut combo. Delish.

Salted Peanut Chocolate Chip Cookies | Butter Baking

Please bake these! You’ll thank me, I promise : )

Salted Peanut Chocolate Chip Cookies | Butter Baking

SALTED PEANUT CHOCOLATE CHIP COOKIES
 
Ingredients
  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups dark brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 cups dark chocolate chips
  • 1½ cups salted, roasted peanuts (185g)
  • Sea salt, extra, for sprinkling (optional)
Method
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Add eggs one at a time, beating until combined between each addition. Beat in vanilla.
  4. Add the flour, baking soda and salt, and beat until just incorporated.
  5. On a low speed, mix in the chocolate and nuts.
  6. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  7. Refrigerate or freeze the dough for at least an hour.
  8. When you're ready to bake, preheat the oven to 180 C (350 F).
  9. Bake for 12 - 15 minutes, until golden around the edges.
  10. Makes 30 cookies.
  11. Happy baking (and eating)!

Adapted from Sweet by Valerie Gordon.

Strawberry, Pistachio and White Chocolate Gateau

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

Hello everyone!

This past weekend I was lucky enough to be a part of the Cake Bake and Sweets Show in Melbourne.

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

It was such a crazy, busy and fun event and it was amazing to be a part of it!

They had Buddy the Cake Boss down as a special guests and some of Australia’s best pastry chefs were doing some great demonstrations and sharing some lovely recipes.

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

Lots of Melbourne’s bakeries, bakers, pastry chefs and small businesses had stands at the event selling yummy cakes, pastries and other desserts. It was pretty much a sweet-lovers dream!

Apart from the Saturday morning, when the place was so full of people that they couldn’t let anyone in. That’s pretty crazy. And it shows how much of a sweet tooth we all really have!

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

I was lucky enough to be running three different demos throughout the weekend. I ran a daily class about the secrets to perfecting pies, using this apple pie recipe as an example. Pastry was made, lattices were woven and lots of questions were asked, so that class was a pleasure.

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

I also worked with Sugar Australia to present a daily Science of Sugar in Baking class, which talked people through the huge variety of sugars on the market, how they are made, what they are best used for and the role they each play in your baking. It was great learning, even for me!

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

My absolute favourite demonstration was of this yummy strawberry, pistachio and white chocolate gateau. It was up on stage, with all the prep done for me, and I just had a lot of fun making the layers while chatting to the lovely MC and the audience.

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

I was shaky and nervous going into the show but it was such a brilliant experience.

Thank you to all those who came to a class and said hello! For those of you who requested this recipe, this is for you. X

Strawberry, Pistachio and White Chocolate Gateau | Butter Baking

STRAWBERRY, PISTACHIO AND WHITE CHOCOLATE GATEAU
 
Ingredients
  • STRAWBERRY JELLY:
  • 600g strawberries, washed and hulled
  • 120g caster sugar
  • 5.5 gelatin leaves, gold strength (11g)
  • PISTACHIO CRUNCH:
  • 60g white chocolate
  • 50g praline paste
  • 50g pistachios, very finely chopped
  • 30g feuilletine
  • Pinch sea salt
  • PISTACHIO JOCONDE:
  • 250g icing sugar
  • 125g almond meal
  • 125g pistachio meal
  • 70g plain flour
  • 250g whole egg
  • 110g unsalted butter, melted
  • 210g egg white
  • 40g caster sugar
  • Pinch salt
  • WHITE CHOCOLATE MOUSSE
  • 150g cream
  • 250g white chocolate, finely chopped
  • 3 gelatin leaves, gold strength (6g)
  • 500g semi-whipped cream
  • Pinch sea salt
  • TO GARNISH:
  • 2 – 3 punnets strawberries, washed
  • 100g pistachios, roughly chopped
  • Neutral glaze, OR jam with a little water, warmed in a small pot
Method
  1. STRAWBERRY JELLY:
  2. Grease and line a 9 x 13 inch cake tin with glad wrap.
  3. Using a stick blender, puree the strawberries and sugar until smooth.
  4. Pass through a sieve into a small saucepan.
  5. Place over a high heat and bring to the boil.
  6. Meanwhile, put the gelatine leaves in a bowl of cold water to bloom (soften).
  7. Remove the strawberries from the heat and add the bloomed gelatin, stirring until incorporated.
  8. Pour into the prepared pan and freeze until set.
  9. PISTACHIO CRUNCH:
  10. Grease and line the base of another 9 x 13 inch cake tin with baking paper.
  11. Melt the chocolate and praline paste together over a bain marie.
  12. Stir in the pistachios, feuilletine and sea salt.
  13. Put in the base of the cake tin and use a small offset spatula to spread out in a very thin, even layer that covers the base.
  14. Freeze until required.
  15. PISTACHIO JOCONDE:
  16. Preheat the oven to 220 C.
  17. Grease and line the two large flat baking trays with baking paper.
  18. Using a stand mixer fitted with paddle attachment, beat the icing sugar, almond meal, pistachio meal, plain flour and eggs until light and fluffy.
  19. Fold through the melted butter gently.
  20. Meanwhile, in a stand mixer fitted with whisk attachment, whisk the egg whites, caster sugar and salt until soft peaks form.
  21. Fold the meringue through the cake batter gently.
  22. Divide between the two trays (approx. 500g per tray) and spread into an even layer using a large offset spatula.
  23. Bake for 8 - 10 minutes, until light brown in colour.
  24. Slide off the trays to stop the joconde from cooking.
  25. Remove the pistachio crunch from the freezer and invert onto the centre of one of the pistachio joconde's.
  26. Allow the joconde layers to cool (they can be placed in the freezer, particularly to re-set the pistachio crunch).
  27. WHITE CHOCOLATE MOUSSE:
  28. Place the chocolate in a large bowl.
  29. Pour 150ml cream in a small saucepan and bring to the boil.
  30. Pour over the chocolate and allow to stand for 1 – 2 minutes.
  31. Meanwhile, bloom the gelatin.
  32. Stir the chocolate and the cream slowly with a whisk to emulsify. Add salt to taste.
  33. Add the bloomed gelatin, and stir to dissolve.
  34. Allow to come to room temperature.
  35. Fold in the semi-whipped cream.
  36. TO ASSEMBLE THE GATEAU:
  37. Grease and line a 9 x 13 inch cake tin with baking paper.
  38. Cut the sheets of joconde to fit the cake tin.
  39. Place the joconde layer with pistachio crunch in the base of the prepared tin, crunch side up.
  40. Top with 300g white chocolate mousse and use an offset spatula to spread into an even layer.
  41. Remove the strawberry jelly from the freezer and place over the mousse.
  42. Top with 300g white chocolate mousse and use an offset spatula to spread into an even layer.
  43. Place the remaining joconde layer over the mousse.
  44. Top with remaining white chocolate mousse and spread in a thin, even layer.
  45. Return to the freezer to set before cutting.
  46. TO GARNISH:
  47. Halve the strawberries, (hull most, leave stems on some) and dip in warm neutral glaze (or jam) as you arrange them on the cake. Finish with chopped pistachios.
  48. Keep refrigerated. Makes 15 - 20 serves.
  49. Happy baking!

P.S. A huge thank you to Grace of Agent 86 Photography for the photos of me with this cake!

Recipe adapted lightly from various sources.

Strawberry Jam

Strawberry Jam | Butter Baking

This is the first blog post I’m bringing you from my new home and my new kitchen! How exciting!

I’ve baked a few times in the new place  since we moved in a few weeks ago. I’ve tested out the oven with my easy Nutella brownies and made my favourite espresso panna cotta for a dinner we had on the weekend.

Strawberry Jam | Butter Baking

But this jam is the first new blog recipe I’ve made in the kitchen, and I’m excited to be sharing it with you today because it was so easy!

Strawberry Jam | Butter Baking

As some of you may know, I am doing a few demos at the Cake, Bake and Sweets Show in Melbourne this coming weekend.

I’m making a gateau on the main stage, doing a pie secrets class and am also working with CSR to do a little class all about sugar.

Strawberry Jam | Butter Baking

So I got to work testing out different sugars today, had a play with raw caster sugar, made some sponges with half the sugar to see what happened, baked some cookies (coming soon!) with dark brown sugar and I made this jam!
My friend came around to help me, and we both sat in awe and watched as this strawberry jam came together and set after only four minutes of boiling. That’s crazy!

Strawberry Jam | Butter Baking

We use CSR’s jam setting sugar, and simply followed the instructions on the pack. Apparently all that’s in the product is sugar and pectin. We added the strawberries and a knob of butter, boiled the jam for four minutes and it was set! Crazy.

It seems to taste a little different from jam I’ve made at work with plain sugar and apple pectin I’ve added myself, but if you’re after easy jam very quickly, this could be a great option for you.

Strawberry Jam | Butter Baking

I would love to see you at the show this weekend, so let me know if you will be coming and be sure to say hi!

Strawberry Jam | Butter Baking

Salted Caramel Chouquettes

Salted Caramel Chouquettes | Butter Baking

Oh my gosh, I just finished packing all of my belongings into boxes as I’m moving out THIS SATURDAY!

We finally have finished choosing all of our furniture and organising the details so this last week I can just sit back and be excited.

Salted Caramel Chouquettes | Butter Baking

Packing took a lot less time than expected, but it is definitely weird seeing all your worldly possessions packed into boxes and stacked in a corner. It’s strange seeing how little you actually need to live comfortably.

Salted Caramel Chouquettes | Butter Baking

All of the kitchen and blog stuff took up about 8 boxes on it’s own.

There’s all the blog props, a lot of glass bottles and jars, tea towels and mismatched cloth napkin galore, fabric offcuts, cutlery and wooden boards.

That’s not even considering the actual plates, bowls, glasses and cutlery I actually need to actually eat with in actual life.

Salted Caramel Chouquettes | Butter Baking

So with everything blog-and-kitchen related that I own stacked in boxes, today I’m sharing a recipe that I made a few weeks ago with the lovely Grace from Agent 86 Photography.

We spent a lovely afternoon together in the kitchen, while I made different choux pastry delights and Grace snapped all the photos!

Salted Caramel Chouquettes | Butter Baking

I’m not going to share an actual recipe within this post, but link you off to the recipes you need, as they are already on the blog! I started by using this choux pastry recipe to make plain round chouquettes.

Once they cooled I cut their tops off and filled each one half way with this salted caramel sauce

Salted Caramel Chouquettes | Butter Baking

The rest of the sauce got lightly folded through some whipped cream, and piped on each chouquette using a star nozzle.

Salted Caramel Chouquettes | Butter Baking

I added a little crunch by making a toffee – sprinkle a little caster (superfine) sugar in a saucepan and place it over a medium heat. Watch it as the sugar melts and turns to caramel, swirling the pan occasionally. Once it reaches a golden amber colour, pour it onto a lined baking tray and allow to harden before chopping up.

Then the tops go back on the chouquettes, a sprinkle of toffee, a little dusting of icing sugar, et voila! They’re ready to eat.

Salted Caramel Chouquettes | Butter Baking

Happy baking!

P.S. I may not have internet set up and ready to go next week! So please forgive me if I don’t post. Can’t wait to share recipes from my new kitchen with you soon!

Salted Caramel Chouquettes | Butter Baking

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

So sorry for the missed post last week! We’ve been so busy couch-testing and stool-sitting and throw-pillow-coordinating before the upcoming move that I just haven’t had time to post.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

Spring has finally arrived in Melbourne though, and the last few days have been beautifully warm, so I’m celebrating with a delicious ice cream!

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

One of my favourite ice cream shops in Melbourne is Gelato Messina. I’m actually moving really close to it, which is slightly dangerous, because if I could, I’d probably go there everyday. Not kidding.

Anyway, my favourite Messina gelato is a special they do called Cremino. It has salted caramel ice cream, gianduja fudge, italian meringue and amaretti biscuits. Yum.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

So since I have my new ice cream maker, I decided to make my own version!

And guys, it was so good.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

The ice cream, because of the caramel inside, doesn’t set super hard. Instead it’s soft and creamy, more like gelato.

And the fudge pieces don’t go hard either, but stay deliciously, well… fudgy.

It would go beautifully with my homemade ice cream cones!

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

Enjoy this one. X

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

SALTED CARAMEL ICE CREAM WITH CHOCOLATE HAZELNUT FUDGE
 
Ingredients
  • FOR THE FUDGE:
  • 100g dark or milk chocolate
  • 100g heavy cream
  • 150g Nutella
  • FOR THE ICE CREAM:
  • 2 cups milk (500ml)
  • 1½ cups caster (superfine) sugar (300g)
  • 60g salted butter (4 tbsp)
  • ½ tsp sea salt
  • 1 cup heavy cream (250ml)
  • 5 egg yolks
Method
  1. To make the fudge, place the chocolate in a medium heatproof bowl and set aside.
  2. Pour the cream into a small saucepan and bring to the boil over a high heat.
  3. Once boiling, pour it over the chocolate and allow to stand for a few minutes before stirring gently, to incorporate the chocolate and the cream.
  4. Stir in the Nutella. Pour the fudge into a bowl and place in the fridge to firm up.
  5. Once set, scoop out small chunks and place on a baking tray in the freezer while you make the ice cream.
  6. To make the ice cream, pour 1 cup of milk into a large bowl, place a sieve over the top and set aside.
  7. To make the caramel, pour the sugar into a saucepan and place over a high heat. Watch the sugar as it melts and browns - you can use a spatula to push the melted sugar from the edges into the centre, but do not stir.
  8. Once the sugar is mostly melted, cook until it is almost burnt, then quickly remove from the heat and whisk in the butter. Still whisking, add the cream, and the salt. Return to a low heat to melt any lumps that may have formed.
  9. Remove from the heat and whisk in the milk.
  10. In a medium bowl, lightly whisk the egg yolks, then while still whisking, pour in the caramel mixture in a slow and steady stream, until incorporated.
  11. Return the anglaise to the pot and return to the heat, stirring with a rubber spatula until the custard thickens enough to coat the back of the spoon.
  12. Pour the mixture through the strainer, into the milk, and whisk to combine.
  13. Cover with cling film directly on the surface of the anglaise and refrigerate for at least 8 hours, or preferably overnight.
  14. Churn the ice cream according to your ice cream maker's instructions. Fold through the fudge pieces and freeze. Makes 1 litre.
  15. Happy baking!

Ice cream recipe adapted from David Leibovitz.

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