Recipes from professional Chef Tallyrand:

• Raspberry Frangipane Tart with a Fresh Egg Custard •

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 inquiries 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

1. Cream the butter and sugar together
2. Gradually add the beaten eggs
3. Mix in the almonds and flour lightly

To make the tart

1. Spread the cooled blind baked flan case with some fresh raspberry jam (leaving the pastry case in the tin)
2. 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
3. Cover with tin foil (to prevent the pastry edges burning) and bake at 180° C for approximately 20 minutes until frangipane mixture is cooked
4. 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
5. 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).
6. Dust lightly with icing sugar and decorate with fresh raspberries

Enjoy and bon appetit . . . . .

Published 04 August 2003