Cherry Berry Tartlet with Apricot Creme
Wheat free/gluten free/no added sugar/ soya free - Makes 4
Ingredients
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NB you will need loose bottomed tartlet cases for these as the pastry is very short and crumbly.
Grease the tartlet cases and preheat oven to 190 /gas5.
Mix the ground almonds, rice flour and coriander together in a bowl. Make a well in the centre and add the melted butter. Stir mixture to incorporate the butter. Add water and stir into a moistened mix that will form into a quite crumbly dough when pressed together with your hands. Divide the pastry in half and roll out each half sandwiched between 2 pieces of cling film, until 4-5mm thickness. Roll carefully as pastry is very delicate. Use a fish slice to support the pastry whilst moving it to the tartlet case. You will probably have to ‘patch up’ the case where the pastry breaks. Try to ensure that the pastry sticks up over the edges of the tartlet case (no trimming yet). Bake blind at 190/gas 5 for approx 12 mins. Remove baking beans and leave to cool slightly. Trim the excess pastry from the sides of the tartlet case with a knife so that you have a neater tartlet edge. Brush the inside of the tartlet pastry with egg white. This will help to seal the pastry and also help it to hold together. Cook for another 12 minutes. Remove from the oven and leave to cool. Remove pastry from tartlet case when it is cold and pastry is firmer. Care is needed to ensure tartlet stays intact. Place on individual serving plates. Brush each tartlet case with half teaspoon strawberry fruit spread.
Whip the double cream until fairly thick and add 1 dessertspoon to each tartlet, smoothing it into a layer of filling . Set tartlets aside.
Make crème filling. Trim the end of the vanilla half pod and cut down the side lengthways. Add the milk to the saucepan and add the half pod to infuse. Weigh and sieve the cornflour and set aside. Beat the egg yolks with the apricot fruit spread until well mixed. Fold in the flour a little at a time. Warm the milk over a low heat and then remove from heat to scrape vanilla seeds from the pod into the liquid. Discard the pod itself. Return milk to the heat and bring it almost to the boil – it will start to go slightly frothy. Take a hand whisk and whisk the yolk and flour mix continually as you gradually add the warmed milk. Whisk well together. Return the mix to the pan and bring it to the boil stirring continuously to prevent it from going lumpy. The mix will thicken like a custard and once boiled turn down the heat and simmer for approx 3 minutes to cook the flour. Keep stirring. Scrape thickened crème into a bowl . Grease some baking parchment and press this down onto the top of the crème whilst it cools. Prepare fruit. Stone cherries and wash other fruit .( i used strawberries, raspberries, blackberries, fig and physalis but this should be your preferred choice). When cooled , either pipe from a piping bag or spoon some of the apricot crème over the fresh cream in each tartlet to make another layer of filling. This should come to just below the tartlet edge. Add the half gelatine leaf to cold water and leave for 5 mins. Mix strawberry fruit spread with water and either heat in a small pan or in the microwave until hot and bubbling. Squeeze water from gelatine and stir into hot fruit spread mix.
Arrange prepared fruit on the top of the apricot crème so that the berries nestle into the soft crème layer. Spoon a teaspoon of gelatine/fruit spread mix which is still warm and liquid, over the top of the berries on each tartlet to give them a shiny glaze.
Set aside until ready to serve and enjoy.
Grease the tartlet cases and preheat oven to 190 /gas5.
Mix the ground almonds, rice flour and coriander together in a bowl. Make a well in the centre and add the melted butter. Stir mixture to incorporate the butter. Add water and stir into a moistened mix that will form into a quite crumbly dough when pressed together with your hands. Divide the pastry in half and roll out each half sandwiched between 2 pieces of cling film, until 4-5mm thickness. Roll carefully as pastry is very delicate. Use a fish slice to support the pastry whilst moving it to the tartlet case. You will probably have to ‘patch up’ the case where the pastry breaks. Try to ensure that the pastry sticks up over the edges of the tartlet case (no trimming yet). Bake blind at 190/gas 5 for approx 12 mins. Remove baking beans and leave to cool slightly. Trim the excess pastry from the sides of the tartlet case with a knife so that you have a neater tartlet edge. Brush the inside of the tartlet pastry with egg white. This will help to seal the pastry and also help it to hold together. Cook for another 12 minutes. Remove from the oven and leave to cool. Remove pastry from tartlet case when it is cold and pastry is firmer. Care is needed to ensure tartlet stays intact. Place on individual serving plates. Brush each tartlet case with half teaspoon strawberry fruit spread.
Whip the double cream until fairly thick and add 1 dessertspoon to each tartlet, smoothing it into a layer of filling . Set tartlets aside.
Make crème filling. Trim the end of the vanilla half pod and cut down the side lengthways. Add the milk to the saucepan and add the half pod to infuse. Weigh and sieve the cornflour and set aside. Beat the egg yolks with the apricot fruit spread until well mixed. Fold in the flour a little at a time. Warm the milk over a low heat and then remove from heat to scrape vanilla seeds from the pod into the liquid. Discard the pod itself. Return milk to the heat and bring it almost to the boil – it will start to go slightly frothy. Take a hand whisk and whisk the yolk and flour mix continually as you gradually add the warmed milk. Whisk well together. Return the mix to the pan and bring it to the boil stirring continuously to prevent it from going lumpy. The mix will thicken like a custard and once boiled turn down the heat and simmer for approx 3 minutes to cook the flour. Keep stirring. Scrape thickened crème into a bowl . Grease some baking parchment and press this down onto the top of the crème whilst it cools. Prepare fruit. Stone cherries and wash other fruit .( i used strawberries, raspberries, blackberries, fig and physalis but this should be your preferred choice). When cooled , either pipe from a piping bag or spoon some of the apricot crème over the fresh cream in each tartlet to make another layer of filling. This should come to just below the tartlet edge. Add the half gelatine leaf to cold water and leave for 5 mins. Mix strawberry fruit spread with water and either heat in a small pan or in the microwave until hot and bubbling. Squeeze water from gelatine and stir into hot fruit spread mix.
Arrange prepared fruit on the top of the apricot crème so that the berries nestle into the soft crème layer. Spoon a teaspoon of gelatine/fruit spread mix which is still warm and liquid, over the top of the berries on each tartlet to give them a shiny glaze.
Set aside until ready to serve and enjoy.