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This is one in all my favorite recipes within the book. i believe it became that as a result of it absolutely was such an enormous challenge to induce it right. Initial tries resulted in a very filling that was ripping and not setting, and it absolutely was robust to drag aloof from my bakery routes and not simply add various sugar to induce it right. once abundant trial and error I gift to you a tasty tart that appearance terribly pretty on the plate.

Serves 6


20cm round, loose-bottomed straight-sided tart tin, 31⁄2cm deep
Spray oil
A little flour for dusting
425g Oaty Almond and Vanilla Pastry
‘Cream’ filling
200g low-fat Greek yoghurt
200g low-fat cheese
25g powdered sugar
Finely grated zest of one unwaxed
Seeds of one vanilla pod or one tsp
vanilla extract


2 tbsp honey
400g medium-sized strawberries, hulled or simply chop the inexperienced bit off

To serve

Finely grated zest of 1⁄2 unwaxed lemon
Few recent basil leaves
Few recent mint leaves

Preheat the kitchen appliance to 180°C, (Fan 160°C), 350°F, Gas Mark 4. Grease the within of a 20cm spherical, loose-bottomed, straight-sided tart tin that's 3½cm deep with somewhat spray oil and put aside on a baking sheet.

Lightly mud a clean surface with flour and roll the pastry bent the thickness of a £1 coin. carry the pastry up fastidiously and d***** it over the kitchen utensil to assist lay it into the ready tin, departure the surplus to hold over. Pinch somewhat of the surplus pastry off, roll it into a ball then push it down gently into the ‘corners’ of the tin, so once the tin is removed once baking, the perimeters square measure nice and straight. Trim the surplus pastry off with a pointy knife.

The pastry can in all probability currently be to a small degree soft, thus place it within the electric refrigerator for regarding twenty minutes approximately or till it's nice and firm. Take an outsized sq. of baking parchment, scrunch it up then open it bent line the pastry with it. This simply makes it somewhat easier to remain sitting in. Then fill the paper-lined pastry with dried beans or ceramic baking beans and bake it for quarter-hour till simply firm to the bit and getting down to flip golden. carry the paper and beans out and come back the pastry case to the kitchen appliance to bake for five a lot of minutes. this could dry very cheap out and create it to a small degree a lot of equally golden. Then, take away from the kitchen appliance and leave to chill.

Meanwhile, combine the yoghurt and therefore the cheese along in a very medium bowl till sleek and well mixed. Sift the powdered sugar over, add the lemon peel and vanilla seeds or extract and very beat it along well thus there are not any lumps. cowl and refrigerate till able to use.

Also, prepare the strawberry glaze by merely admixture the honey with one tablespoon predicament in a very tiny bowl and setting aside.

Once the pastry case is totally cool, fastidiously take away it from the tin and place it on a serving plate. Spoon the cream filling into the centre and unfold it out with the rear of a spoon to fill equally. Then prepare the strawberries hulled aspect down everywhere the highest, that the pointy ends square measure protruding up everywhere the tart. in fact I do have a tangle with this trying mussy and wish to try to to it in neat and excellent rows or circles, however throwing them on any means you want is fine.

Brush the strawberries everywhere with the honey glaze. Scatter the lemon peel, basil and mint leaves over and serve at on

chef lorraine pascale
Johny Jul 19 '14 · Comments: 2 · Tags: lemon, recipes, vanilla, cream, yogurt, cream cheese

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