Tarte Florette Recipe |
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You will need..... For the pastry: 6 oz. plain flour pinch salt 3 oz. margarine, cut into small pieces 1 teaspoon castor sugar
Preparation Time 1 egg yolk
30 minutes For
the filling:
2 eggs
Cooking Time
2 oz. sugar
50 minutes 1
oz. flour
1/2 pint milk
Oven setting few
drops vanilla essence
400ºF; Gas Mark 6
1/4 pint double cream
3 tablespoons apricot jam
1/2 oz. plain chocolate
Sift flour
and salt, margarine and rub into flour until mixture resembles fine
breadcrumbs. Add sugar and egg yolk with enough cold water to make a
stiff paste. Roll out to fit an 8-inch flan case. Bake blind for 20
minutes. Cool. Make the
custard. Blend 1 egg and 1 egg yolk with sugar and flour. Gradually add
milk and vanilla essence. Bring to the boil slowly. Reduce heat and
cook 2-3 minutes. Cover and allow to cool. Whip cream
until thick, but no stiff. Whisk egg white until stiff and fold into
the cream. Spread jam over base of flan case. Pour over custard and top
with piped cream. Decorate with grated chocolate. Serves 4.
Quick Tip
To
prevent a skin forming on custard, cover the surface immediately it is
cooked with damp greaseproof paper. |
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