|
| RASPBERRY
FRANGIPANE TART WITH A FRESH EGG CUSTARD |
RECIPE
BY TALLYRAND |
 |
A
wonderful week away . . . . .
After
a great week away . . . travelling around the gorgeous
South island of New Zealand, I came back to a flood
of emails - recipe requests, calls for cooking tips
and lots of enquiries about culinary terms. This week's
recipe then comes after a request from Anne McP who
had lost a magazine recipe for a tart similar to this
one.
It
uses many basic recipes that I have given previously
which only goes to show that from basic recipes, many
dishes can be created and prepared, one just needs imagination
and a sense of culinary adventure. I make no apologies
then for the many links to these previous recipes and
columns, I am sure from reading them first you will
learn much, hopefully be entertained and maybe discover
other recipes that you will enjoy.
I
am still cataloguing all the photos I took on my travels,
but rest assured I will be posting a few selected ones
for your enjoyment. Judging from the emails there are
quite a few of you keen to see more of the wonderful
New Zealand landscape, so stay tuned over the coming
weeks for those as well as one's of me talking my life
in my hands: bungy jumping, flying by wire, jet-boating
and luge-ing to name but a few!
But
onto the cooking . . . . .
Raspberry
Frangipane Tart with a Fresh Egg Custard
 Pastry
<click here>
The pastry used for this dish is the same basic sweet
paste I always use <click
here> but replace 50 gm of the flour with
50 gm of ground almonds
Blind
Baking <click
here>
The pastry is then rolled and blind baked in a deep
dish flan case (3 - 4 cm deep)
Fresh
Raspberry Jam <click
here>
Produce and allow to cool
Crème
Patisserie <click
here>
Produce and allow to cool
Frangipane
Ingredients
| butter |
100
|
gm |
| ground
almonds |
100
|
gm |
| eggs |
2
|
pc |
| castor
sugar |
100
|
gm |
| flour |
10
|
gm |
Method
- Cream
the butter and sugar together
- Gradually
add the beaten eggs
- Mix
in the almonds and flour lightly
To
make the tart
- Spread
the cooled blind baked flan case with some fresh raspberry
jam (leaving the pastry case in the tin)
- Spread
a little of the jam over the base and then cover with
the frangipane mix, this should only come half way
up the pastry
- Cover
with tin foil (to prevent the pastry edges burning)
and bake at 180° C for approximately 20 minutes
until frangipane mixture is cooked
- Remove
from the oven and allow to cool; if the mixture has
risen in the centre, place a plate over frangipane
and weight down with a small can or similar for 5
minutes or until level
- When
cool, spread with the crème patisserie, smooth
and level off with a palette knife (keeping the knife
wet will prevent it from sticking to the crème
patisserie)
- Dust
lightly with icing sugar and decorate with fresh raspberries
Enjoy
and bon appetit . . . . .
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Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
