Tag Archives: Shortcrust pastry

Sweet shortcrust pastry

16 Jul

After last weeks successful pastry, I thought I would make another one, just to test that last week wasn’t a fluke!  I had a few friends coming over for dinner and decided to make a chocolate and raspberry tart for dessert.

Thankfully, I managed to create another successful pastry – same process, but slightly different ingredients to make the pastry suitable for a sweet dessert.  As berries are in season, this worked a treat!

If I were to make this again, I would probably mix some milk chocolate into the ganache, as the dark chocolate was incredibly rich.

250 gr plain flour
100 gr cold unsalted butter, cubed
100 gr icing / confectioners sugar
pinch of salt
2 eggs, lightly beaten
250 gr raspberries
10 gr mint leaves, finely chopped
250 ml whipping cream
200 gr dark chocolate (perhaps 50 gr could be milk instead)
25 gr liquid glucose
50 gr unsalted butter, cubed

Serves 8

In a food processor, pulse the flour and butter until mixture looks like breadcrumbs.  Pour on a work surface and mix in the salt and icing sugar.

Make a well in the middle and mix in the eggs until you have a dough.  Wrap in cling film and refrigerate for 30 minutes.

Bring the pastry back to room temperature and roll out to fit a 20cm flan ring.  Refrigerate again for 20 minutes in the tin.  Preheat the oven to 190 C / 375 F.

Blind bake the pastry for 20 minutes, remove the beans / rice, reduce the temperature to 180 C / 350 F and bake for another 5 minutes or until the base is dry.  Cool the pastry on a wire rack.

Set aside 3 raspberries per person (24 if you’re serving 8) and halve the rest.  Mix in the mint.  Spread this evenly on the bottom of the cold pastry case.

For the ganache, heat the cream until just before it boils, take off the heat and add the glucose and chocolate and whisk until the chocolate has melted.  Slowly add the butter, whisking continually.

Pour this mixture over the raspberries.  Allow to cool and then refrigerate until very cold, approximately 2 hours.

Serve with the reserved raspberries.  Enjoy!



Leek Quiche and a failed shortcrust pastry

13 Feb

Being quite chuffed about the bread, I stuck with the savoury theme and branched out to savoury pastry.  The filling I was quietly confident about, as I knew I could just make this up as I went along, but I’ve never made my own pastry and I was a little nervous.

Shortcrust pastry, I’ve learnt, is a temperamental mixture that I know I will have to practise quite a few times before getting it right.  This first attempt was not a success.  Thankfully, the rest of the leek quiche was and we had something to eat for dinner.

I used the food processor method and in hindsight, I should have added more water than I did.  I was too nervous of messing it up.  The recipe said 1 – 4 tablespoons of water, but it’s better if you don’t add any.  I added 2 tablespoons and when I brought it out of the fridge, waited for it to warm up again (which feels like an eternity!) and started rolling it out, it turned into a big mess of crumbs.  So I just pressed the crumbling mess into the quiche tin.  Not a great start.

I also don’t think I blind baked it for long enough.  After taking it out of the oven, the bottom still looked quite raw and the butter glistened.  Again being too nervous to ruin it, I didn’t return it to the oven.  Second error.

So we ate the quiche and most of the pastry for dinner.  These parts were very tasty, but I may have to keep some shop bought shortcrust for emergencies until I get it right.

Leek Quiche

Shortcrust pastry (shop bought in my case, homemade if you can)
4 leeks, sliced
Good sized knob of butter
½ cup water
Good pinch salt
3 eggs
1 cup milk
4 slices prosciutto, sliced (can use bacon or ham instead)
Pinch grated / ground nutmeg
Black pepper
Grated cheddar cheese for topping

Turn the oven to 180 C / 350 F.

In a saucepan, add the leeks, butter, water and salt, bring to the boil and then simmer until the leeks are soft.  Drain and then cool.

Blind bake the shortcrust pastry by pressing into a quiche / tart baking tin, cover in baking / parchment paper and pour in baking beads or raw rice/beans to cover the base well.  Bake in the oven for about 8 minutes or until the pastry looks half-baked.  Remove the paper, rice / beads.

In a bowl, mix the eggs, milk, prosciutto, nutmeg and pepper and mix well.  I didn’t add any extra salt as the meat is already quite salty.  Add to the leeks and mix well.

Pour this mixture into the prepared pastry, top with grated cheese and bake for approx. 30 min or until the cheese is nice and golden.  Enjoy!