- Do not knead the dough too much. The idea is not to make the gluten form else the pastry will not be crumbly
- Try to refrigerate the dough for few minutes, wrapped in film or just in an airtight box
- Do not stretch the dough while rolling to make it fit the tin. The pastry will shrink in the oven so the more you stretch now, the more it is going to shrink. Instead, roll out the right dimension and fit properly
- Before blind baking, prick with forks so it does not rise. Also put greaseproof paper and some baking beans or any other beans or rice. The weight of this will prevent the pastry from rising.
- After putting the pastry in the mould, you could refrigerate it before baking. This is particularly helpful when you use pastry with more fat than the recipe here. This helps the butter stay cold and takes a bit longer to cook in the oven. This is said to help result in a more crumbly shell.
Friday, 5 July 2013
Custard and Fruit Tart (eggless and low fat)
Custard and Fruit tart
I was looking for custard recipes just to use up the box of custard powder and reclaim shelf space. However, now I wonder if custard powder will become a staple in my pantry as it is so great to make quick and tasty desserts. Unlike traditional tart shells, I adapted Tarla Dalal’s recipe to make a low fat shell. If you wish, you could even use store bought short crust pastry or refer to my earlier post on shortcrust pastry.
Here are few things you need to keep in mind while dealing with shortcrust pastry:
I think this is a yummy, fresh and rather light dessert, just perfect for this summer. Recipe here...
¾ cup flour
2 teaspoon butter
1 tablespoon custard powder
1 tablespoon sugar
Pinch of baking powder
Required cold water
1 ¼ cups milk
2 tablespoon custard powder
2 tablespoon sugar
Loads of fruits
To make the tarts:
Combine the sugar and butter
Roll into about 3 mm thick disc and line on tart tins. If you do not have tart tins, use muffin moulds to make wee cups.
Prick in a number of locations and bake in preheated oven at 200degC for 15 minutes, until golden brown. Cool
Dissolve the custard powder in about quarter cup of milk and heat the rest of the milk, do not let it boil
Add the custard powder and milk mixture to the heated milk and keep stirring until it thickens and coats the back of the spoon. Add the sugar
Once custard cools down, pour into the tart shells and refrigerate until set. Serve with loads of fresh fruits like berries.