![]() Make sure they are all longer than the edges of the tart tin.Įgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Pour the syrup mixture into the lined tin and level the surface. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. To make the filling, heat the syrup gently in a large pan but do not boil. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Place the reserved pastry for the lattice top on cling film and roll out thinly. Prick the base with a fork, to stop the base rising up during baking. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. ![]() Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve.To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Īdd about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Draw a cocktail stick through the filling to create a marbled effect.īake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. ![]() Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. ![]() Pour the chocolate mixture into the pastry case. Beat in the egg yolks, one at a time and pour the mixture into a jug. Remove from the heat and stir in the orange zest, sugar and flour. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Beat in the eggs, one at a time, and leave to stand. Remove from the heat and stir in the sugar and flour. ![]() To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Don’t worry if the pastry breaks a little, it is easy to patch up. Preheat the oven to 200C(180C fan)/400F/Gas 6.ĭust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough. Grease a 23cm/9in fluted tart tin with butter.įor the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. ![]()
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