Creme Brûlée Tarts with Roasted Strawberries

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

The (now multiple) Bourke St Bakeries are probably Australia’s most popular.

I haven’t had the pleasure of visiting (yet!) as the bakeries are in Sydney, but they are definitely on my list! I’ll be heading to Sydney next month and can’t wait to try all their famous baked goods.

(Side note: if you have any must-try Sydney food spots, please leave me a comment!)

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

The first Bourke St Bakery book is a baking bible for many. It has given me these beautiful croissants and my favourite gingerbread men. I love so many of their recipes and find that they really never fail.

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

They’re famous for something called a Ginger Brûlée Tart, and they also make a vanilla brûlée version, which I’m sharing my take on today.

We all know how much I love creme brûlée, so how could I resist making a tart version?!

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

The filling is essentially a creme brûlée custard that’s just cooked over a bain marie rather than in the oven.

It results in a beautiful, rich, creamy, vanilla-speckled custard that tastes just like the version you would get in a ramekin.

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

That gets piled into a buttery tart shell along with some roasted strawberries to cut through the richness.

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

Then the top gets sprinkled with sugar and caramelised with a blowtorch to give you that crunchy, deep caramel layer that’s really the epitome of creme brûlée.

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

This is dessert heaven, people. X

Creme Brûlée Tarts with Roasted Strawberries | Butter Baking

CREME BRULEE TARTS WITH ROASTED STRAWBERRIES
 
Ingredients
  • FOR THE CREME BRULEE FILLING:
  • 500g heavy cream
  • 1 vanilla pod
  • 55g caster (superfine) sugar
  • 7 egg yolks
  • Caster (superfine) sugar, extra, for the brûlée
  • FOR THE ROASTED STRAWBERRIES:
  • 8 strawberries, hulled and halved
  • 2 tbsp sugar
  • FOR THE TART PASTRY:
  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cups flour (150g, 5 oz)
Method
  1. Tp make the creme brûlée mixture, pour the cream into a medium saucepan, add the seeds from the vanilla bean and put over a high heat.
  2. Bring to the boil, turn off the heat, cover with a lid and set aside for 10 minutes.
  3. Meanwhile, whisk together the egg yolks and sugar well in a large metal bowl.
  4. Bring the milk back to heat, just under the boil, and then pour it into the egg yolk mixture in a slow and stead stream, while continuously whisking.
  5. Place the metal bowl with the custard over a pot of simmering water (don't let the water touch the base of the bowl).
  6. Whisk the mixture continuously for 15 minutes, until the custard is smooth and thick.
  7. Take the bowl off the heat, and whisk for a minute or two quickly, to cool it down.
  8. Leave the bowl of custard on the bench for an hour, coming back to it every 10 minutes to give it a good whisk.
  9. Then cover the custard with plastic wrap, directly on the custard (to stop a skin from forming) and refrigerate overnight to allow it to set.
  10. To roast the strawberries, preheat the oven to 180 C (350 F) and line a tray with baking paper.
  11. Toss the strawberries with the sugar and arrange them on the tray cut side up.
  12. Roast for about 10 minutes, until fragrant and softened slightly.
  13. Remove from the oven and allow to cool.
  14. To make the tart pastry, preheat the oven to 200 C (400 F) and get out 8 - 10 individual tart shells.
  15. Place the butter, water, oil, sugar and salt in an overproof bowl.
  16. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  17. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  18. Put a tablespoon of dough into one tart shell, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
  19. Prick the dough with a fork a few times.
  20. Bake for 8 - 12 minutes, until the pastry is golden brown all over.
  21. Remove from the oven and allow to cool.
  22. To assemble the tarts, remove the tart shells carefully from the tins.
  23. Place a piece of roasted strawberry in the base of each tart shell, then top with a few spoonfuls of custard.
  24. Use an offset spatula to smooth the top of the custard flush with the edges of the tart shell.
  25. Just before serving, sprinkle a thin layer of caster sugar, about one - two teaspoons, evenly over the top of each tart and caramelise with a blowtorch.
  26. Happy baking!

Adapted from David Leibovitz and Bourke St Bakery.

Salted Caramel Creme Brûlée

Salted Caramel Creme Brûlée | Butter Baking

Creme brûlée is one of my favourite, favourite desserts.

Salted Caramel Creme Brûlée | Butter Baking

If it’s on the menu at a restaurant, it’s pretty much guaranteed that I’ll order it.

I actually had a beautiful spanish version last night, which was a burnt orange creme catalan with gorgeous, crumbled, warm spanish shortbread. Yum!

Salted Caramel Creme Brûlée | Butter Baking

And one of my go-to local restaurants has a meedjol date creme brûlée on their menu that they serve in a little teacup. So cute!

Salted Caramel Creme Brûlée | Butter Baking

The beauty of creme brûlée is that it’s a very easy to make, yet it results in such a gorgeous, luscious dessert.

That makes it perfect for when you have guests as you can make it in advance and just brûlée the top when it’s time for dessert.

Salted Caramel Creme Brûlée | Butter Baking

I recently tweaked a creme brûlée recipe to make a caramel creme brûlée insert for Mr Man’s Caramel and Chocolate Hazelnut Crunch birthday cake. I loved it so much that I decided I just had to make it as a stand-alone dessert so I could eat an entire bowlful (or jarful!) on it’s own.

Salted Caramel Creme Brûlée | Butter Baking

It’s so delicious, like a salty/sweet, creamy, caramel custard, with shards of shattered toffee on top.

And how cute is creme brûlée served in jars, bowls and teacups?! Much more fun than boring old ramekins.

Salted Caramel Creme Brûlée | Butter Baking

Oh and my favourite part about creme brûlée? Cracking into that gorgeous, amber, caramel top! X

Salted Caramel Creme Brûlée | Butter Baking

SALTED CARAMEL CREME BRULEE
 
Ingredients
  • 500ml double cream (18 fl oz, 2 cups)
  • 1 large vanilla pod
  • 130g caster (superfine) sugar (5 oz)
  • 5 egg yolks
  • 2 eggs
  • 1 - 2 tsp sea salt
  • Caster (superfine) sugar, extra, for the brûlée
Method
  1. Preheat the oven to 115 C (250 F).
  2. Pour the cream into a small saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
  3. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.
  4. Meanwhile, put the sugar in a medium saucepan. Turn the heat on high and stand by and watch the dry caramel closely. Swirl the pan to incorporate the melted and unmelted areas - but do not stir.
  5. Once the caramel has reached a lovely deep amber colour and all the sugar is melted, turn off the heat and pour in the still warm cream. Whisk continuously, as the mixture will bubble and spit up, to ensure the caramel and cream are combined.
  6. Crack the eggs into a large heatproof bowl and whisk well.
  7. Pour the caramel mixture over the eggs in a slow and steady stream, while continuously whisking the eggs vigorously.
  8. Whisk in the sea salt, to taste.
  9. Strain the mixture into a jug.
  10. Place 6 ramekins/bowls/jars in a roasting tray. Fill each one about three quarters full of custard mixture.
  11. Pour hot water into the roasting tray around the ramekins until it comes halfway up the sides.
  12. Place the dish in the oven and bake for 40 minutes to an hour, until they are just set but still slightly wobbly in the center.
  13. Take the ramekins out of the water bath and allow them to cool to room temperature.
  14. Just before serving, sprinkle a thin layer of sugar, about one teaspoon, evenly over the top of each custard and caramelise with a blowtorch.
  15. Allow to cool for a few minutes before cracking into them. Serves 6.

Loosely adapted from Cook in France via my Creme Brûlée recipe.

P.S. Those gorgeous Fido jars were sent to me courtesy of Grand Cucina.

Chaussons aux Pommes (Apple Turnovers)

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

A few years ago, on our way to Poland to visit family, my mum and I stopped over in Paris for a few days.

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

I was just beginning my love affair with butter, and I dragged her around Paris so I could check out all the amazing boulangeries and patisseries.

Without doubt, at every single bakery, while I was busy ordering pain au chocolat and escargot, my mum would have chaussons aux pommes.

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

And she was onto something, because they are absolutely delicious.

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

They aren’t very common here, you can probably find them at a bakery or two but they’re definitely not easy to come across, or nearly as good as the ones from Paris!

So last week I made my own chaussons aux pommes at home. And they really are very easy! Particularly since I buy my puff pastry, but I always make sure it is a good quality all-butter puff.

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

The apples get cooked off in some butter, cinnamon and brown sugar, the puff gets rolled out into little ovals, then the turnovers are assembled (like this!), baked, and voila! The buttery pastry puffs up, the apple filling bubbles and you have gorgeous, flaky, warm, fragrant chaussons aux pommes.

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

What could be better on a chilly autumn day? X

Chaussons aux Pommes (Apple Turnovers) | Butter Baking

CHAUSSONS AUX POMMES (APPLE TURNOVERS)
 
Ingredients
  • 4 apples (Granny Smith)
  • 2 tbsp butter (30g)
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • 2 sheets all-butter ready-rolled puff pastry, thawed
  • 1 egg whisked with a splash of milk for the egg wash
Method
  1. Peel, core, and quarter the apples. Cut each quarter into four slices.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the apples, sugar and cinnamon to the pan. Cook, stirring occasionally, for about 5 minutes, or until the apples begin to soften.
  4. Set aside to cool.
  5. The sheets of puff pastry I use are 27 x 27cm squares that are 4mm thick.
  6. Cut 4 circles out each sheet of puff pastry using a large cutter.
  7. On a lightly floured surface, roll the circles of pastry lightly until they are in the shape of an oval. You should have 8 ovals total.
  8. Brush the edges of each oval of pastry with a little egg wash.
  9. Arrange 8 slices of apple on one side of each oval. Turn the other side over the apples and press to seal the edges.
  10. Arrange the turnovers on a tray lined with baking paper and refrigerate for 1 hour.
  11. When ready to bake, preheat the oven to 200 C (400 F).
  12. Brush the turnovers with egg wash and use a small paring knife to score lines in the pastry.
  13. Bake for 20 - 25 minutes, until golden and puffed.
  14. Makes 8 chaussons aux pommes. Happy baking!

Adapted from Kary Osmond.

Caramel and Hazelnut Chocolate Crunch Gateau

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

It was Mr Man’s birthday a couple of weeks ago, and I set out to make him a birthday cake.

I know he loves all things chocolate and caramel, so I spent days dreaming up different ways to combine them into a gateau.

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

And before I knew it, the idea of this cake was born. And it had eight layers!

The components of this cake, from the bottom up, are:
Brownie base
Praline crunch
Caramel mousse
Hazelnut crunch
Caramel creme brûlée
Praline chocolate mousse
Chocolate glaze

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

Yes, there are lots of layers, and yes the recipe is super long, but don’t let that overwhelm you. As long as you are comfortable with making caramel, none of these components are particularly difficult – the cake is just time consuming to make.

I took my time, and as the layers need to be frozen before the next component can be added, I made this over a few days. And then, because I didn’t have time to make a trial beforehand, I crossed my fingers and hoped that all the layers would be balanced and work well together!

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

The result was delicious. I made two gateaux (one for the birthday boy and one for photos) and I could barely steal a slice of the second cake away from my family to save for photos.

The gateau has crunch from the base and the nutty centre layer, the mousses were creamy, the creme brûlée is smooth and the hazelnut worked beautifully with the caramel and chocolate.

However, if I were to make it again, I would double the size of the caramel creme brûlée layer (because it’s so yum!), and reduce the amount of praline chocolate mousse (it was a little rich).

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

Happy birthday Mr Man! Hope you loved the cake. X

Caramel and Chocolate Hazelnut Crunch Gateau | Butter Baking

CARAMEL AND HAZELNUT CHOCOLATE CRUNCH GATEAU
 
Ingredients
  • PRALINE PASTE:
  • ¾ cup caster (superfine) sugar
  • ¾ cup hazelnuts, blanched and toasted
  • ½ tsp veg oil
  • BROWNIE BASE:
  • 45g unsalted butter
  • 70g dark chocolate
  • 75g caster (superfine) sugar
  • 55g egg (approx. 1)
  • 2g vanilla
  • 45g plain flour
  • pinch salt
  • PRALINE CRUNCH:
  • 60g milk chocolate
  • 60g dark chocolate
  • 2 tbsp praline paste
  • ¼ tsp salt
  • 1 cup feuilletine
  • CARAMEL MOUSSE:
  • 75g caster (superfine) sugar
  • 36g cream
  • 6g glucose
  • 4g honey
  • drop vanilla
  • 45g egg yolk
  • 5g gelatin sheet (2.5 sheets gold strength)
  • 225g semi whipped cream
  • CARAMEL CREME BRULEE:
  • 125g cream
  • ½ vanilla bean
  • 22g caster sugar
  • 30g egg yolk
  • 1.5g gelatin sheet (3/4 of one gold strength sheet)
  • HAZELNUT CRUNCH:
  • 50g milk chocolate
  • 50g dark chocolate
  • ½ cup blanched and roasted hazelnuts, finely chopped
  • PRALINE CHOCOLATE MOUSSE:
  • 100g milk chocolate
  • 150 praline paste from earlier
  • 3.5g gelatine sheet (1¾ gold strength leaves)
  • 75g milk
  • 335g semi whipped cream
  • CHOCOLATE GLAZE:
  • 125g cream
  • 2 tbsp liquide glucose/corn syrup
  • 100g dark chocolate, finely chopped
  • 1 tsp vegetable oil
Method
  1. PRALINE PASTE:
  2. Line a tray with baking paper.
  3. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
  4. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  5. Cook until a deep amber colour. Do not stir.
  6. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  7. Spread into an even layer and allow to cool and harden.
  8. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste.
  9. BROWNIE BASE:
  10. Preheat the oven to 160 C (325 F) and line the base and sides of a 9 inch round springform tin with baking paper.
  11. Melt butter and chocolate together until smooth and combined.
  12. Lightly whisk sugar, eggs and vanilla and stir into the chocolate mixture.
  13. Fold in the flour and salt.
  14. Pour into the prepared pan and spread out into an even layer.
  15. Bake for 8 - 10 minutes, until the top is set.
  16. Allow the brownie to cool completely.
  17. Once it is cool, remove the brownie base from the tin.
  18. Place the same springform tin (without it's base) on a flat tray lined with baking paper. Line the sides of the tin with acetate.
  19. Fit the brownie back into the tin and freeze.
  20. PRALINE CRUNCH:
  21. Melt both chocolates and praline together over a bain marie until smooth.
  22. Stir in salt and feuilletine.
  23. Spread in a thin layer over the brownie base and freeze until set.
  24. CARAMEL MOUSSE:
  25. Heat the cream, glucose, honey and vanilla in a small pot until melted and combined. Set aside but keep warm.
  26. Make a dry caramel by putting the sugar in a medium pot and heating until it melts. Cook until it is a dark amber colour.
  27. Turn off the heat and pour the warm cream mixture into the caramel, stirring constantly until smooth.
  28. Meanwhile, whisk the egg yolks in a stand mixer until they are thick and pale.
  29. Pour in caramel slowly, while constantly whipping on a high speed.
  30. Soak gelatin in cold water to soften. Squeeze out the excess water and put it in a small metal bowl. Place the small bowl over a larger bowl of hot water, stirring the gelatine until it dissolves into a liquid.
  31. Add it to the caramel mix and stir to combine.
  32. Cool to room temperature.
  33. Fold through the semi whipped cream.
  34. Pour over set praline crunch layer, level smooth and freeze until set.
  35. CARAMEL CREME BRULEE:
  36. Line the base of a 7 or 8 inch round springform tin with baking paper and the sides with acetate.
  37. Heat the cream and seeds from the vanilla pod in a small pot until just under the boil. Set aside but keep warm.
  38. Make a dry caramel by putting the sugar in a medium pot and heating until it melts. Cook until it is a dark amber colour.
  39. Turn off the heat and pour the warm cream mixture into the caramel, stirring constantly until smooth.
  40. Whisk the egg yolks in a heatproof bowl. Still whisking, slowly pour in the caramel cream until completely incorporated.
  41. Soften the gelatin in cold water, squeeze out the excess and stir through the brûlée mixture.
  42. Pour into the prepared pan and freeze until set.
  43. HAZELNUT CRUNCH:
  44. Melt both chocolates together over a bain marie until smooth.
  45. Stir in chopped hazelnuts.
  46. Spread in thin layer over the creme brûlée and freeze.
  47. Once set, remove the creme brûlée/hazelnut crunch layers from their tin and place on top of the set caramel mousse, hazelnut crunch down. Freeze.
  48. PRALINE CHOCOLATE MOUSSE:
  49. Melt the milk chocolate with the praline over a bain marie until smooth and combined.
  50. Soak the gelatine leaves in cold water until soft.
  51. Heat the milk in a small saucepan until just under the boil. Remove from the heat.
  52. Squeeze the excess water from the gelatin sheet and stir into the milk until dissolved.
  53. Mix the milk into the chocolate praline mixture. Cool to room temperature.
  54. Fold in the semi whipped cream.
  55. Pour over the caramel creme brûlée layer and level flat.
  56. Freeze until set.
  57. CHOCOLATE GLAZE:
  58. Remove the cake from the baking tray (but leave it in the springform ring) and place on your serving plate.
  59. Bring the cream and glucose to the boil in a small saucepan.
  60. Remove from the heat and add the chocolate. Allow to stand for 2 - 3 minutes.
  61. Stir the mixture until all the chocolate has melted and the mixture is smooth.
  62. Stir in the oil.
  63. Pour over the praline mousse to form a smooth, even layer of glaze.
  64. Refrigerate until set (the cake will defrost by then too).
  65. Remove the springform ring and acetate from the cake and enjoy!
  66. Serves 10 - 12. Keep refrigerated.

Adapted from Ramon Perez, bon appetit and William Angliss.

Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies | Butter Baking

Hello internet friends!

Soft Batch Chocolate Chip Cookies | Butter Baking

I hope you all had a very happy easter, or at least a nice break from work.

My easter was crazy, particularly at the bakery. Their hot cross buns were named best in town, so it was absolute mayhem. Thousands of buns daily, and queues of customers out the door.

Soft Batch Chocolate Chip Cookies | Butter Baking

We spent Sunday with family eating far too much food, and I baked this gorgeous chocolate meringue cake for dessert. The fudgy brownie-like base and the light chocolate meringue topping formed a third middle layer, almost like a gooey chocolate soufflé. I’ll have to bake it for you sometime!

Soft Batch Chocolate Chip Cookies | Butter Baking

I’m not an easter egg person, but I’m all for chocolate and chocolate desserts. I’ve had these cookies pinned to bake from Pinch of Yum for months, and easter seemed the perfect time to finally make them. You could even fill them with your leftover easter eggs (if you haven’t eaten them already, that is!).

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies were delicious. The perfect soft batch cookie. They stay soft and chewy for days, are super thick, and are filled with plenty of chocolate.

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies don’t have the same depth of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with sea salt), but they are ideal if you want a soft, super thick and chewy chocolate chip cookie.

You should totally bake these sometime.

Soft Batch Chocolate Chip Cookies | Butter Baking

And remember how I told you I filmed a few segments for a cooking show? Well the first segment is airing on Everyday Gourmet with Justine Schofield this Monday the 28th at 4pm on Channel 10, so if you’re in Aus you should totally watch it (or not, because I’m super nervous to be on TV!).

Soft Batch Chocolate Chip Cookies | Butter Baking

SOFT BATCH CHOCOLATE CHIP COOKIES
 
Ingredients
  • 200g unsalted butter, softened (14 tbsp)
  • 1 cup caster (superfine) sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups plain flour (+ a few extra tbsp)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3 cups chocolate chips/chunks (I used a combination of milk and dark chocolate, and the best quality chocolate you can afford will result in the best cookies)
Method
  1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  2. Put the butter into the bowl of your stand mixer and place the bowl in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside.
  3. Set it aside to cool while you weigh up the rest of your ingredients.
  4. Once the butter has cooled, add both sugars and beat until light and fluffy.
  5. Add the vanilla and eggs, beating between each addition just until incorporated.
  6. Add the flour, baking soda and sea salt to the bowl. Beat on a low speed, just until combined. Add more flour, a tablespoon at a time, until the dough comes together in a ball - you don't want it sticking to the sides of the bowl.
  7. Mix in the chocolate chips.
  8. Use a medium cookie scoop to drop the dough onto prepared baking sheets, allowing room for spreading.
  9. Bake one tray of cookies at a time, for 9 - 11 minutes. take them out when they have little brown spots on the top. Allow to cool a little and enjoy!
  10. Makes 24 cookies.
  11. Happy baking!

Adapted from Pinch of Yum!

Strawberry and Cream Tarts

Strawberry and Cream Tarts | Butter Baking

The weather here has been unable to decide whether it wants to hold onto summer or move into chilly autumn.

Strawberry and Cream Tarts | Butter Baking

It is officially autumn, and some days have been appropriately cold. So cold that I have to wear extra pairs of socks and sleep with an extra blanket. Rain splatters throughout the night, and evenings are so chilly that I have considered pulling out my winter coat.

Strawberry and Cream Tarts | Butter Baking

And then next second, it’s hot again. The air conditioner is back on, the skirts and dresses come back out of my wardrobe, and it’s perfect ice cream weather (who am I kidding, it’s always perfect ice cream weather).

Strawberry and Cream Tarts | Butter Baking

Today was lovely and warm, so in a last hurrah to the summer that is slowly creeping away, we are eating yummy strawberry and cream tarts.

Strawberry and Cream Tarts | Butter Baking

Made with the sable breton base of my fig brûlée tarts of a few weeks back, they are topped with juicy, sweet strawberries and are held together with delicious creme diplomat (a combination of creme patisserie and whipped cream).

Strawberry and Cream Tarts | Butter Baking

I hope you all have a happy easter! I’ll be baking something appropriately chocolatey on the weekend. If you’re looking for some easter recipes, check out my hot cross bun macarons, chocolate chip hot cross buns or double chocolate chip espresso hot cross buns! X

Strawberry and Cream Tarts | Butter Baking

STRAWBERRY AND CREAM TARTS
 
Ingredients
  • FOR THE CREME DIPLOMAT
  • 100ml heavy cream
  • You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill.
  • FOR THE SABLE BRETON
  • 80g egg yolks (approx. 4)
  • 175g caster sugar
  • 160g unsalted butter, softened
  • 220g plain flour
  • 7g baking powder
  • Pinch of salt
  • TO FINISH THE TART
  • 1 punnet strawberries, hulled and halved
  • Icing sugar, to dust
Method
  1. Preheat the oven to 165 C (320 F).
  2. Butter and flour 6 individual tart tins (I used bottomless rings).
  3. Beat the butter with a wooden spoon until creamy. Set aside.
  4. Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
  5. Add the sugar all at once and beat until pale and creamy.
  6. Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
  7. Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
  8. Bring the dough together with your hands, gently, and divide among the tart cases.
  9. Press the pastry into the bases and up the sides of the tart cases.
  10. Bake for 15 - 20 minutes, until puffed and golden.
  11. Remove from the oven and allow to cool.
  12. Whip the cream to stiff peaks.
  13. Stir the pastry cream well to soften, then stir in the whipped cream.
  14. Use a piping bag fitted with round nozzle to pipe dots of creme diplomat onto the base. Arrange the strawberries over the creme.
  15. Dust with icing sugar to serve. Makes 6 tarts.
  16. Happy baking!

Pastry cream recipe adapted from Flour.
Sable breton recipe adapted from Philippa Sibley.

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