Last Sunday I had a market stall at the Den Bosch Smaakmarkt (http://www.bosch500.nl/nl/diner). I spent 3 days and nights baking to produce everything i wanted to sell, and sell it i did, all of it in fact. I only just remembered to keep a loaf of bread back for myself for dinner.
The bread was all based on my Basic Sourdough no. 2, using wholmeal spelt in place of white spelt. The Chocolate tart is from my Double Chocolate tart post, but with a pate sucre with no added cocoa.
The Lemon Tart recipe is also on my blog, the custard and Bakewell tart is not, but may be eventually
The meringues use a Swiss method of heated egg whites to produce a big, light, chewy meringue.
. . . →The Market
This week I fell in love with an idea after reading this post about the Paris Brest. I’ve never eaten one, let alone made one, but based on only a few basic details about it I set out to make one. There are three important things required to make this dessert; good choux pastry, a crème Paris-Brest, and to make that, a praline paste.
The pastry was easy enough to figure out; I followed exactly the recipe on this post by Azélia. I haven’t made choux pastry for some 13 years, but it was no problem with this as a guide.
Next was the praline paste. In fact again, I found an excellent step by step guide, here. For the actual construction of the crème Paris-Brest I battled with French food websites with their tedious flash based advertising wank to get a basic ratio but no method. In the end I followed a Swiss meringue buttercream kind . . . →Paris Brest
I’m always wary of posting classic recipes; everyone has strong opinions of what makes “the perfect xxxx”. I have seen a few posts from different people on roast potatoes/mayonnaise/bread and so on that left me infuriated and the last thing I want to do is offend anyone with a classic recipe they don’t agree with.
But still, I do believe I can make a perfect lemon tart so I will throw my lemon and pastry hat in the ring and hope I live up to the challenge.
For the pastry:
250g plain flour 80g icing sugar 125g cold butter in cubes zest of 2 un-waxed lemons 1tsp lemon juice 1 egg yolk half tsp salt some ice water
For the pie filling:
8 eggs 375g sugar not too important, but caster dissolves easier 250ml fresh squeezed lemon juice (from about 5 lemons) 220ml single cream Optional: you can add more zest to the filling but i hate finding . . . →Lemon Tart
This recipe is based loosely on this awesome creation by Simon Wright. I modified the pastry to be chocolate (well why not?) and updated quantities/ratios/times/temperatures to suit the end result I was after: an ultimate rich, creamy, heavy chocolate tart that left no room for anyone anywhere to say “hmm, I think I’ll have another slice”.
175g butter 120g icing sugar 1 egg 280g standard flour 50g dark cocoa powder
600g dark chocolate (80%) 700ml cream 200ml milk 100g caster sugar 2 eggs
For the pastry put the flour, cocoa powder, butter and icing sugar into a blender with a little salt. Blend until the mixture resembles breadcrumbs. Add the egg and mix until the dough comes together – add a few drops of ice water in necessary. Wrap in Clingfilm and chill for around 20 minutes. Preheat the oven to 180°C, butter your baking dish. When ready roll out the pastry on a . . . →Double chocolate, chocolate tart
I’m not calling this a Bakewell tart lest the culinary police send a swat team to my house (ask @dan_lepard). So this is my recipe for Not a Plum Bakewell Tart, all the ingredients are wrong but the end result is delicious none the less. I should also point out that I’m using the homemade plum jam from my last post.
This recipe is based on a 2l, 28cm Le Creuset flan dish. It takes a lot to fill but gives an extremely satisfying and deep tart.
Pastry 250g flour 150g salted butter 50g icing sugar 4 egg yolks Salt Ice water
Filling 300g salted butter at room temperature 300g light brown muscovado sugar 6 eggs 1tsp baking powder 250g ground almonds (I prefer to buy them whole and grind them myself) 50g flaked almonds, plus about 2tbs for sprinkling. 5 good tablespoons of jam, preferably homemade plum.
For . . . →Not a Plum Bakewell tart