R17
BaKed vaNIlla CuStaRd taRt
Serves 6
½ quantity Sweet Pastry (Page R8)
4 x 60g eggs
½ cup castor sugar
1 tablespoon cornflour
1 ½ cups milk, warmed
2 teaspoons vanilla essence
½ teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
1. Roll out sufficient pastry on a lightly floured
board to line a 23cm flan pan. Do not prick the
pastry. Place the flan pan onto a baking tray
and blind bake* in a hot oven 200ºC for 10 –
15 minutes. Remove blind baking material and
allow pastry to cool.
2. Place eggs and sugar in the small bowl and
beat on Speed 3 until light and creamy.
3. Blend cornflour with milk and vanilla essence,
then stir into egg mixture.
4. Carefully pour thickened milk mixture into the
prepared pastry. Sprinkle with spices.
5. Bake in a hot oven 200ºC for 10 minutes.
6. Reduce temperature to 180ºC and bake for a
further 20 minutes or until custard is set. Allow
to cool before serving.
*Blind baking
Loosely cover the pastry with baking paper then
pour in sufficient dried lentils or rice to hold the
paper in place. This is to stop the pastry rising in
the first baking. Retain the dried lentils or rice for
future blind baking use.
CHoColate ÉClaIRS
1 quantity Choux Pastry (Page R8)
1 Quantity Cream Filling (Page R15) or whipped cream
1 Quantity Chocolate Glace icing (Page R15)
1. Place Choux Pastry mixture into a large piping
bag fitted with large star pipe.
2. Pipe 10cm strips of mixture onto lightly
greased oven trays that have been lightly
sprinkled with water.
3. Bake in a moderately hot oven 200ºC for 30
minutes or until puffy and golden.
4. Reduce temperature to 120ºC and continue to
bake for 10-15 minutes or until éclairs appear
dry.
5. Turn out onto a rack and cool.
6. When cold, use a sharp knife to cut slits into
one side of each éclair.
7. Fill with cream filling and drizzle tops with
Chocolate Glace Icing.
desserts