Day: August 9, 2008

Lemon custard tart

Posted on By admin

Ingredients

One 9-inch sweet pastry shell
4 eggs
4 egg yolks
175ml lemon juice
190g caster sugar
60g butter
icing sugar to decorate

Directions

  1. In a non-stick saucepan, with a whisk or fork, beat eggs and egg yolks until blended. Stir in lemon juice and 150g sugar.
  2. Cook over medium-low heat, stirring constantly, until mix thickens and coats a spoon well (about 15 minutes). Do not boil as mixture will curdle.
  3. Remove from heat and stir in butter until melted.
  4. Pour lemon filling in pastry shell.
  5. Refrigerate tart overnight.
  6. Before serving, sprinkle remaining sugar on top of tart and melt sugar glaze using grill or blowtorch until it just turns brown. If using grill, cover pastry with foil to prevent over-browning.
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Chocolate cream pie

Posted on By admin

Ingredients

Biscuit base
120g rich tea bisbuits
120g butter, softened

Filling
50g corn flour
100g + 1tsp caster sugar
90g plain chocolate, chopped
2 egg yolks
1/2 tsp vanilla essence

Topping
150ml double or whipping cream

Directions

  1. Preheat oven to 190oC
  2. Beat biscuits until fine crumb.
  3. In shallow 9inch pie dish, mix biscuits crumbs with softened butter and press mixture on bottom and upside of dish. Bake crust for 8 minutes and cool on wire rack.
  4. In a large, non-stick saucepan mix the corn flour, 100g sugar and stir in milk and chocolate. Cook over medium heat, stirring constantly until chocolate mixture thickens and boils. Boil for 1 minute and immediately remove from heat.
  5. In a cup, beat the egg yolks with a fork and stir in a small amount of the chocolate mix. Slowly pour the egg mix back into the chocolate mix, stirring rapidly to prevent lumping.
  6. Cook stirring constantly until the mixture thickens and coats a spoon well. Do not boil otherwise the mixture will curdle.
  7. Stir in vanilla essence and remaining butter until blended.
  8. Pour chocolate filling in the biscuit crust and smooth the top with a spatula.
  9. Press dampened grease-proof paper directly onto the surface of the hot filling to prevent a skin from forming and refrigerate pie for at least 3 hours or until well chilled.
  10. Whip cream with a teaspoon of sugar and flomp on top of pie.
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