WebMay 21, 2024 · Directions. Preheat oven to 400°. In a large bowl, mix flour, sugar, zest and salt. In a small bowl, whisk the egg, butter and cream. Gradually add egg mixture, tossing with a fork until dough holds together …
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WebBake in oven for about 45 minutes or until set. Serve hot, cold or chilled with canned, stewed or fresh fruit or with the red plum compote from our …
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WebPreheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out to the thickness of a pound coin, then use a 10cm cookie cutter to cut out 8 …
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WebSTEP 2. On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins. STEP 3. Heat oven to 180C/160C fan/gas 4. Line the case with baking …
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WebMar 21, 2021 · Remove to a large bowl. Sprinkle the water and vinegar over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the …
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WebBeat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until
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WebStep 6. Sprinkle the top with a little nutmeg and place into the oven at 150°C (130°C fan/gas mark 2) for around 30–40 minutes, or until the custard is set but with a slight wobble.
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WebRemove from the oven and reduce the temperature to 140C/120C fan/gas 1. STEP 2. Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then …
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WebMay 5, 2020 · Place the piece of foil over it, then press it down over the base and up the sides of the pastry then turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in …
WebReturn to the fridge for 30 minutes and preheat an oven to 180°C/160°C fan/gas mark 4. 3. Line the pastry with baking paper then fill with baking beans or dry rice. Blind-bake for 15 minutes, then gently remove the beans and paper. Bake for a …
WebMar 11, 2021 · Wrap the dough in cling film and place in the fridge to chill for at least 1 hour. Once your dough has chilled, remove it from the fridge and pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark …
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WebPreparation. Make the pastry first. In a food processor blitz together very briefly until the mixture resembles breadcrumbs the flour, salt and butter. With the motor still running add the egg mix and when the mixture has formed a ball, take from the machine, wrap in greaseproof paper or a beeswax wrap and chill for at least 30 minutes.
WebStep 5. Using a balloon whisk, whisk the egg yolks, caster sugar, cornflour and salt in a large mixing bowl for 1 minute, until pale. Step 6. Bring the milk back to the boil. Remove the pared lemon, then pour one quarter of the …
WebJun 19, 2023 · STEP 1. To make the pastry, whizz the flour, sugar and almonds briefly in a food processor, add the butter and pulse until it resembles fine breadcrumbs. Add the egg, lemon zest, rum and a pinch …
WebNov 19, 2014 · Method. To make the pastry, whizz the 3 egg yolks with the butter in a food processor (or beat in a bowl with a wooden spoon) until light and fluffy. Gradually pulse in the 85g caster sugar, then the lemon zest. …
WebInstructions. In a medium bowl, use a fork to mix the butter into 3/4 cup of flour. Then, use your hands to knead the dough until it comes together. Place the “oil dough” on a piece of plastic wrap and shape it into a 7 1/2-inch square. Put the square in the fridge for 20 minutes while it’s still wrapped in plastic.
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WebFlatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Roll out the sweet pastry on a lightly floured work