RECIPE:
Nothing scores higher in the kitchen of Hex Castle during the summer months than a simple shortbread tart with raspberry.
Ingredients for the shortcrust pastry:
230 g plain flour
40 g icing sugar
a pinch of salt
130 g cold butter
1 egg
Sift the flour, add the butter and chop it quickly with a knife until the dough resembles crumbs. Add the egg, sugar and salt and knead quickly – you can also mix in the food processor.
Shape the dough into a ball, wrap it in cling film, and chill it in the fridge for 30 to 60 minutes.
Roll the chilled dough out to a thickness of approximately 3 mm, place the flan tin on top and cut it out. Chill again in the fridge for 30 minutes. Dust the chilled pastry with wheat flour, place baking paper on top and weigh down the surface with ceramic baking beans – beans or rice will do just as well.
Preheat the oven to 220°C. Lower the oven temperature to 200°C, place the baking tin with the pastry and bake for 10 minutes. Then remove the baking tin, the paper and the weights, and put the pastry back into the oven for 7 to 10 minutes to achieve a golden-brown base. Remove and leave to cool.
Vanilla custard / crème pâtissière:
500 ml milk
1 vanilla pod or 1 teaspoon of vanilla paste
5 large egg yolks
85 g sugar
35 g wheat flour
30 g potato starch
Boil the milk with the vanilla seeds in a large saucepan. Bring to the boil and set aside immediately.
Put egg yolks and sugar into a mixing bowl and whisk them with the whisks.
Add the wheat flour and potato starch and continue mixing until you obtain a smooth paste. Add 100 ml of boiling milk to the paste and mix to combine them well.
Pour the resulting egg mixture into the rest of the boiled milk and mix well. Place on the hob (medium-high heat) and bring to the boil, stirring regularly. From the moment the pudding comes to the boil, cook for 1 minute until the custard/pudding thickens. Remove from the heat.
Cover the finished cream with cling film in such a way that it touches the surface of the cream, and leave to cool. (Do not mix while cooling.) The finished cream can be stored in the fridge for up to 3 days.
The top layer:
300 g raspberries
raspberry jelly
gelatine
water
The baked shortcrust pastry case is filled with the cream. On top of that goes a layer of raspberries. The jelly is diluted with some boiling water and gelatine and is poured over the raspberries. Leave to cool and… Delicious 🙂
