Dear PDS (actually that sounds too much like GPS, I will call you Pie – it more than appropriate don’t you think considering this blog’s theme?)
Ok so let’s start again…
Firstly, I know that your birthday was actually the 2nd of September and right now, it is the 23rd. Your birthday marked the beginning of Spring and sun and fun so I am sorry I could not get you your present by then to celebrate because, as you know, we were studying biology/Facebook stalking + Youtubing Michael Jackson videos from that time on.
But now that it (the unmentionable period) is all over, I hope you enjoyed your tart. Do you want to know why I made chose this dessert this year for you?
You may think it was a little strange, I mean, I certainly did seeing your obsession with Whittaker chocolate and snickers bars, you would think I would make something along those lines no? But I think this tart really reflects your personality. You want to know why my friend?
Ever since we met in Year 7, that first day where we were small, curious and a pain in the older kids’ backsides, you have always been really… sunny. You smile way too much and way too hard and have ever since year 7 (probably cause you met me right? JOKES! ;)) and you are one of the nicest people I have ever had the chance to meet. I know, ‘nice’ is such a bland way to describe someone these days but seriously, you encompass it
Pie, you are awesome. As much as we ribbed about being sick of each other because by some random chance, we were in the same main classes for four years, I missed you this year. Whenever I went to class, it was a little daunting because no one was there whom I could turn to and go ‘we are going to be late’ or ‘are you sure this is the classroom’? We went from C – to D – to C – to D block together and that is what made walking into that geography teacher’s (you know exactly who I mean) class late that much better
It is so much better now that we are neighbours (5 minute walking neighbours but you know, same thing). Doesn’t it honestlyfeel like we are in those American TV shows like Pretty Little Liars where we meet up whenever and wherever we want because we. can. walk! (sure, we need parental consent, mobiles, time when we are home and a call before to make sure we are not busy and can’t go out at night BUT IF YOU IGNORE THE SMALL DETAILS, it’s basically the same thing ;))
Pie, you are one of the bestest, sunniest friends I could ask for. We may have our differences (I keep telling you, Rugged boys over Pretty boys! ;)) but at the end of the day, you are person I want to turn to first!
P.S I just realised, I never mentioned how this tart reflects your personality! I am soo not going into an extended-English lesson version but did you ever think that this tart looked like a huge big yellow sun disk?
This tart, from what Pie has told me, melts in the mouth – It looked good when cooking, after cooking and in the picture so before cooking
I used another Le Cordon Bleu recipe, but this time from their Patisserie Cookbook. While their shortcrust was delicious, it was a little hard to handle due to a greater load of butter than usual in the pastry (my stable pastry recipe is this one) but damn, it made some fine biscuits (which I roughly chopped with a knife instead of a cookie cutter – to make them, simply bake them at 160 degrees C for 15-20 minutes or until golden on a baking tray covered by wax paper)
Passionfruit Crème Brulee Tart
Source: Le Cordon Bleu: The Original Masterclass: Patisserie
1 Quantity Sweet Shortcrust Pastry
*Note: This is freeze-wrothy, wrapped in plastic wrap
- 200g plain flour
- Large pinch of salt
- 70g butter, chilled
- 80g caster sugar
- 1 egg, lightly beaten
- 1-2 drops vanilla essence
- 150ml thickened cream
- 100g caster sugar – used white
- 200ml passionfruit filling (including pulp and seeds) – 9 fruit – I used tinned
- 4 eggs
- Icing sugar - caster sugar
- In a large bowl sift together flour and salt. Cut the butter into 1cm cubes and place in the flour. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs - I used a food processor. Just place everything in until it resembles small fine pebble-like pieces – I also placed in the sugar with the flour
- Stir in the sugar and make a well in the centre. Pour in the combined eggs and essence and slowly work the mixture together using a palate knife or pastry scraper. If the dough is too dry, sprinkle with a little water until it just holds together. – Add in the egg and vanilla and process until the mixture comes together as one large clump.
- Remove the dough from the bowl (processor) onto a lightly floured surface. Using the palm of your hand, smear the dough away from you until it is smooth.
- Gather the dough into a ball and flatten slightly. Refrigerate, wrapped in plastic wrap, to chill for 20 minutes before using
- Preheat the oven to 190 degrees C. Brush a loose bottomed tart tin, about 20cm across and 4cm deep with melted butter
- Roll out the pastry onto a floured surface to 3mm thickness. Ease the pastry into the tin, pressing it into the corners, then trim the edges neatly. Prick the base lightly with a fork and chill for 30 minutes. Cut a circle of baking paper slightly larger than the tin and place into the pastry case. Fill with baking weights. Bake for 10 minutes then remove the baking paper and weights and return to the oven for 5 minutes (8 minutes) or until golden. Reduce the oven temperature to 140 degrees C.
- Warm the cream in a small pan over low heat.
- Meanwhile in a large bowl, whisk the passionfruit and sugar together then whisk in the eggs
- Stir in the warmed cream and pass the mixture out through a fine sieve into a wide jug, pressing down on the seeds to extract as much passionfruit flavour as possible
- Place the cooled pastry case onto a baking tray and carefully pour the filling into the pastry. Gently slide the tart into the oven (It is VERY easy to spill, I had a very minor one so was lucky!)
- Bake for 50-55 minutes or until the filling is firm around the outside and slightly wobbly in the centre (like a cheesecake)
- Leave to cool completely then remove from tin (I chilled mine for 10 minutes before doing this) and chill for several hours to all the centre to firm up.
- Just before serving, dust the surface with icing sugar (caster sugar) evenly and caramelise under a hot grill for a few seconds to make a thin glaze – I used a torch and while it took much longer, it was way more fun