Tuesday, January 11, 2011

HONEY CUSTARD TART


Taraaaaaaaaaaaaaaaaa....setelah lama terperap keinginan untuk mencuba buat tart inilah hasil nyer..impress dengan diri sendiri jugak hahaha..marilah mencuba beramai2 yer..resepi saya ambik dari 500 Pies& Tarts by Rebecca Baugniet (yang telah lama ader dalam koleksi baru nak mencuba). Amat sedap sehingga menjilat jari eks... meh try cuba test sesame.. yang pasti kulit tat ini rapuh dan lemak.

Honey Custard Tart ( Tat Kastad Dengan Madu)

Basic Sweet Crust
140g plain flour
55g caster sugar
115g cold butter
1 large egg yolk
1-2 tbsp ice-cold water

Combine the flour and sugar in a bowl. Cut the butter into small chunks and add to the flour mixture. Blend the butter into the flour mixture ( using a pastry cutter if possible), until it has the consistency of damp sand.

Whisk the egg yoold with ice water. Slowly pour the egg micture over the flour stirring until mixture has become moistened. The dough should stick together and be able to hold teh form of a ball. Cover the ball with pleastic wrap, smooth the ball dough with rolling puin so it forms a flat disc. (Canai macam bentuk roti canai jer, jgn nipis sgt yer). Chill in the fridge for a minimum of half and hour before use.

Assembling the custrad tart

4 large eggs
235ml plain yoghurt
175ml honey (or you can sub with golden syrup)
1/2 tsp cinnamon
pinch of salt

Preheat oven to 190 degree celcius. Place a parchment paper-lined baking try in the oven.

Roll out the pastry dough and transfer to a 28cm (11 inch) tart tin.( kat rumah cuma ader 9 inch tart pan jadinyer crust menjadi tebal dan custard pun menebal lah jugak..kalau pakai 11 inchi akan jadi lagi rata dan nipis)

beat the eggs, yoghurt, honey, cinnamon and salt with an electric whisk on high until well combined. Remove the baking tray and pour the filling into the tart crust. bake for 45 minutes, or until the filling is golden brown and puffed up.(sebab filling saya tebal jadi saya bakar selama 50 minit)

Transfer to wire rack to cool. Refrigerated any remaining pie for up to 3 days.

P/S:for variation you can arrange slices of apples or bananas on the crust before pouring in the filling


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