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Recipe for :

Crème Brulée and Summer Berry Tart with Fresh Raspberry Coulis
 

Jonathan FileThis recipe comes from Jonathan File. A newcomer to the world of celebrity chefs, talented Jonathan is a name to remember! He has cooked for the Royal family and stars from stage and screen, and at only 29 is now pioneering his innovative ideas as Executive Head Chef at the magnificent award winning Crewe Hall Hotel in Cheshire.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Ingredients

For the Sweet Pastry Tarts:
270g Plain White Flour
180g Unsalted Butter
90g Icing Sugar
1 Egg Yolk
Few drops of Vanilla Essence

For the Brulée:
5 x Egg Yolks
50g Sugar
500ml Double Cream
1 x Vanilla Pod (split)

For the Summer Berries:
100g Mixed Fresh Red Summer Berries
20g Sugar

For the Raspberry Coulis:
200g Fresh Raspberries
100g Icing Sugar

Method

For the Sweet Pastry Tarts:

  • Cream the Icing sugar and butter together, add the egg yolk and vanilla and mix again.
  • Add the flour and fold to a firm but pliable pastry.
  • Chill the pastry for around twenty minutes. Remove from the fridge and roll out to a thickness of 1/2 cm.
  • Line four individual pastry tartlet cases and chill again.
  • Remove from the fridge and line with baking paper or a triple layer of cling film. Fill with baking beans (use rice if you don't have beans). Blind Bake for 15 - 20 minutes until a light golden colour.
  • For the last two or three minutes, bake without the beans / rice to allow the bottom of the tart to 'dry' out.
  • When baked allow to cool and keep in an air tight container.

For the Brulée:

  • Boil the milk and vanilla together.
  • Mix the egg yolks and sugar and then pour on the cream.
  • Decant the vanilla pod.
  • Place into an ovenproof dish and cook in a water bath (baine-marie) for 40 minutes at 120°C.
  • Remove form the water and chill.

For the Summer Berries:

  • Lightly mash the sugar and berries together, quickly warm in a pan to cook the sugar or microwave for 15 seconds.
  • Chill.

For the Raspberry Coulis:

  • Force the raspberries and icing sugar through a sieve, and chill the resulting coulis.

Preparation:

  • Prepare all the above as detailed.
  • Brush the sweet pastry tarts with a little melted chocolate and chill. This seals the pastry and prevents the base of the tart becoming 'soggy' when you add the filling.

Presentation:

  • Place a spoon full of the summer berries in the bottom of the tarts.
  • Fill the tarts to the top with the brulée mixture.
  • Cover the top of the tarts with caster sugar and glaze under a fierce grill or use a hand held blowtorch.
  • Place the raspberry coulis on the plate along side a fresh berry garnish, add the glazed tart and finish with a sprig of mint and a dusting of icing sugar.

Serves 4

Jonathan File

 
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