Pastry – enough for 2 tart pastries. Perfect for any sweet pastry requirement.
100 g sugar
250 g butter, cut into chunks
350 g plain flour
1. Grind the sugar 5 seconds/Speed 10.
2. Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
3. Add flour and mix Speed 6 until just clinging together – this will only take about 2 to 4 seconds! Divide in half (freeze one half for another time or use to make shortbread). Immediately press one half amount of pastry into a 28cm loose-bottomed tart tin – this is easiest to do when the pastry is still warm. Chill the pastry in the tin for ½ an hour – this will help to reduce/prevent shrinkage during baking. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.
PISTACHIO CUSTARD
- 250 g of Full Cream Milk
- 50 g of White Sugar
- 1 Egg
- 40 g corn flour
- 3 cardamom pods
- 8 pistachio nuts
Put the pistachio and cardamom and the sugar in the mixing bowl. 20 Sec. Speed 7
Add the other ingredients. 7 Min. 90°C Speed 4
Cut strawberries in half top custard with strawberries make strawberry jelly with half the water cover strawberries with cooled jelly. Or sprinkle strawberries with sugar and leave over night drain juice and add gelatine.
