Tag Archives: tart

Corn, Spring Onions & Ricotta Tart

4 Jul

My fondness for cheese tempts me to experiment with different kinds of it. So I decided to pick up a recipe which had ricotta cheese. It’s a very soft, crumbly and salty cheese. Usually goes well with salads and tarts. This recipe is an adaptation from food52 (a really nice blog).

This tart is more like a quiche, soft and eggy. My one and a half year old loved the eggy tart. His favourite part was “mama egg!”. It’s a pleasure to try something new when your kid and family enjoys it.

 

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Polenta is a new ingredient that I have used, this is an instant polenta, very easily available and easy to use.

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Knead the polenta, flour, egg and salt. Bring it together. Let it rest in refrigerator for 30 minutes.

 

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Grease the baking flan very well with butter. This is a loose bottom flan which brings out the tart easily.

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Bring out the kneaded dough. Roll it over with a thickness of 4 mm. Place it over the flan and press it evenly, not to leave any gaps. Place a foil or a baking sheet and put some weight on it. For this I used, kidney beans.

 

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Blend cream, egg, salt, and corns.

 

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Blend well!!

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Bring out the tart from the oven after 20 minutes.

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Pour the eggy mixture.

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Put the crumbly ricotta….just scatter!! unevenly!!!

 

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YOur Tart is ready..!!! Dig innn!!

 

 

Serves 6-8

Ingredients

115 gms (1 cup)sifted plain flour

115 gms (3/4 cup) uncooked polenta

115 gms (1/2cup)  butter plus extra for greasing

1 egg

pinch of sea salt

1 tbsp ice water

water

Filling

3 ears of corn

4 eggs

3 spring onions, thinly sliced

100 gms (1/2 cup) fresh ricotta

1/4 cup double cream

1 tsp salt

freshly grounded pepper

Method:

  1. Combine flour, polenta, butter,and salt and knead it well till the butter combines. Add egg and iced water. Mix till the mixture comes together.
  2. Turn the dough on a lightly floured bench and knead for a minute. Form the dough into a ball and cover it with cling film, Refrigerate for 30 minutes.
  3. Preheat oven to 200 degree celcius. Take the pastry out of the fridge, and roll out both sides untill you have reached 4 mm thickness and wide enough to fit the flan tin.  Grease the flan tin very well with butter and lay pastry on top. Press the sides with your fingers, then run the rolling pin over the tin to trim off the sides.
  4. Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the over to bake for 2o mins.
  5. While the pastry is baking, remove the kernel from the corn on the cobs. Place the 4 eggs, cream, salt and corn kernels into the food processor. Pulse briefly till combined. Stir in thinly sliced spring onions.
  6. When the pastry is ready, remove it from the oven and pour the mixture. Break the ricotta up into small chunks and do it evenly around the mixture. Place it back into the oven and bake it for about 20 mintues. Grind over some freshly cracked pepper.

 

 

 

 

 

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Earl Grey Esplanade with Orange Cream

16 Nov

Earl Grey tea is a blend with a distinctive flavor and aroma derived from the oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. The Earl Grey blend is named after the 2nd Earl Grey, British Prime Minister in the 1830s and author of the Reform Bill of 1932, who reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil.

Evening Tea is my favourite time of the day. I usually pause all my activities and take out at least 15 minutes to enjoy my cup of tea with some home-made cookies, cake, tart or whatever is available at that moment. This time I tried and enjoyed earl grey mousse tart with a cup of tea. Its divine!

The recipe requires you to prepare the tarts first, then the filling, then we do the topping!

Makes: 12

Time: 45 mins preparation , 2 hours refrigeration

For Tart:

1 cup all-purpose flour

30 gm butter

6 tsp castor sugar

4-5 tbsp milk

For Filling:

50 ml boiling water

4 Earl grey tea bags

150 gm milk chocolate

300 ml whipping cream

1 large egg, separated

Topping:

50 ml whipping cream

1 tsp castor sugar

some chocolate flakes

2 drops orange essence

METHOD:

Prepare the tart:

Sieve all the dry ingredients.

Put butter and crumble with you hands. Make it look like a bread crumb.

Add milk. Knead it into a soft dough.

Make small ball of the dough.

Roll with a rolling-pin to adjust them to your tart mould. Prick with a fork.

Bake them for 12-15 minutes at 200 degree celsius.

For the filling:

Pour 50 ml boiling water into a jug and add the tea bags. Leave it for 5 minutes. Discard the bags.

Heat 1″ water in the a pan. Put a heat proof bowl on the top of the pan.

Place chocolate in the bowl and allow to melt and don’t stir it.

Remove the bowl from the pan and cool slightly.

Stir in 150 ml of cream, the tea, the egg yolk and chocolate.

Whisk the egg white in a clean, grease-free bowl until stiff peaks appear.

Beat the rest of the cream in a separate bowl until thick.

Fold this cream into the other ingredients and then, finally, fold the beaten egg white.

Divide equally among the tarts, then chill for at least 2 hours.

For the topping:

Whip the cream, sugar and mix the essence and decorate the tart.

Sprinkle over some chocolate. Serve.

Distinctively Flavorsome!!!

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