tart – Page 2 – My Whisk and I

Dutch Crumb Pie/Kruimelvlaai

May 11, 2022April 12, 2022by Karen ClaassenLeave a Comment

Although a kruimelvlaai is often made with a sweet pie crust the traditional version calls for a yeasted pastry and it is soooo worth it! This is a delicious tart – a creamy, smooth custard filling in a slightly chewy pastry with a crunchy streusel on top!!

Pie Crust:
150ml milk, tepid
50g butter
250g flour
10g dry yeast
35g sugar
a pinch of salt
5ml vanilla

Filling:
1l milk
80g cornstarch
150g sugar
3 eggs
10ml vanilla

Streusel:
100g butter
175g flour
75g sugar
5ml vanilla
a pinch of salt

For the filling:
Pour the milk into a saucepan and bring it to a boil.
Mix the cornstarch and sugar in a large mixing bowl.
Add the eggs and whisk well.
Take the milk from the heat and pour a third of it on the egg mixture while whisking constantly.
Now pour this mixture back into the saucepan with the remaining milk while whisking away.
Turn the heat down to medium and keep whisking until the mixture thickens and comes to a boil.
Take the saucepan from the heat, add the vanilla and mix through.
Pour the mixture into a mixing bowl, place a layer of plastic wrap directly on to the surface and leave to cool completely.

For the pie crust:
Warm the milk until tepid and add the butter to melt.
Add the flour, yeast, sugar, salt and vanilla to a mixing bowl and make a well in the middle.
Pour the liquids into the well, mix with a fork to bring the pastry together and knead the dough by hand for 3 minutes, until smooth. You may add small amounts of flour to get the dough to the consistency where it can be kneaded.
Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise for one hour.
Spray a 24cm tart tin with cooking spray.
Roll the dough into a circle of about 28cm in diameter and line the bottom and sides of the tart tin.
Place in a warm spot.

For the streusel:
Add the butter and flour to a mixing bowl and rub it together until it resembles course breadcrumbs.
Add the sugar, vanilla and salt and rub with your fingers to mix through.

Preheat your oven to 200℃.
Pour the cold filling into the prepared crust and smooth the top.
Sprinkle the streusel over the filling in an even layer.
Bake the pie for 45 minutes.
Take the baked pie from the oven and allow it to cool.
Serve generous slices with a cup of coffee.

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Milk Tart

November 18, 2021November 17, 2021by Karen ClaassenLeave a Comment

This recipe makes two standard sized tarts.

500g puff pastry

1litre + 250ml milk
250ml sugar
1 cinnamon quill
160ml flour
50ml custard powder
50ml cornstarch
5 eggs, separated
2,5ml baking powder
20g butter
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray.
Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking.
Place the prepared tart tins in the refrigerator until needed.

Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved.
Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan.
Remove from the heat and take out the quill. Set aside.
Add the flour, custard powder and cornflour to a mixing bowl.
Drizzle in the remaining 250ml milk while whisking, to make a slurry.
Add the egg yolks to the slurry and whisk together.
Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly!
Pour the mixture back into the saucepan and return to a low heat.
Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside.
Add the baking powder to the egg whites and beat until stiff peaks form.
Fold the egg whites into the custard and divide the mixture between the two prepared tart tins.
Bake the tarts in the oven for 25 minutes.
Remove from the oven and immediately sift some ground cinnamon on the surface.
Serve with your favourite brew of coffee.

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Chocolate and Blueberry Tart

September 2, 2021by Karen ClaassenLeave a Comment

For the pastry:
80g dark chocolate, 75% cocoa
175g butter, cubed
230g caster sugar
4 egg yolks
10ml vanilla
5ml milk
50g cocoa powder
350g flour

Blueberry custard:
150g blueberries
15ml lemon juice
250ml + 30ml coconut milk
60g honey
15ml cornstarch
10ml agar-agar

Chocolate ganache:
160g dark chocolate, chopped
180ml coconut and cows milk
30ml honey
15ml coconut oil
a pinch of salt

Making the pastry:
Melt the chocolate and set it aside.
Add the butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and process to mix.
Add the chocolate in a thin stream while the engine is running.
Add the sifted cocoa and flour to the mixture and process until the mixture forms a smooth ball of pastry.
Wrap the pastry in plastic wrap and rest for 30 minutes in the refrigerator.
Roll out the pastry between two sheets of baking paper to a thickness of 3mm.
Line a loose bottom tart tin and then line the pastry case with tin foil. Freeze for one hour.
Preheat your oven to 180℃.
Bake the pastry case with the foil lining for 15 minutes. Remove the foil and bake for another 15 minutes.
Set aside to cool completely.

Making the blueberry custard:
Add the berries, lemon juice, 250ml coconut milk and honey to the bowl of a food processor and process until smooth.
Pour the 30ml coconut milk into a small bowl and add the cornstarch and agar-agar. Stir to dissolve.
Pour the blueberry mixture into a small saucepan over medium heat and bring to the boil.
Drizzle the cornstarch mixture into the blueberry mixture while whisking continuously until smooth and it starts to thicken.
Pour the blueberry custard into the cooled tart shell and allow to cool.
Refrigerate for 1 hour.

Making the ganache:
Add the chocolate, milk (pour whatever you have left of the coconut milk into a measuring jug and then fill up with dairy milk to 180ml), honey and coconut oil to a heatproof bowl set over a saucepan with simmering water. Stir until the chocolate has melted and you are left with a smooth mixture.
Pour over the blueberry custard.
Refrigerate the tart for 4 hours before serving.

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Chocolate and Pear Tart

July 1, 2021June 19, 2021by Karen ClaassenLeave a Comment

Chocolate and pear is a match made in heaven and with this delicious chocolate pastry as a base, few desserts will be able to compare to this tart!

Poached pears:
3 ripe pears
750ml water
250ml sugar
15ml lemon juice

Chocolate pastry:
80g dark chocolate, at least 70% cocoa
175g butter, cubed
230g caster sugar
4 egg yolks
10ml vanilla
15ml milk
50g cocoa powder
350g cake flour

Chocolate frangipane:
120g dark chocolate, at least 70% cocoa
120g butter, cubed
120g caster sugar
5ml vanilla
2 eggs
125g ground almonds
25g flour

Poaching the pears:
Pour the water into a small saucepan and add the sugar and lemon juice.
Turn the heat on to medium and stir until the sugar has dissolved.
Peel, halve and core the pears and add to the poaching liquid.
Cut a square of baking paper that is large enough to cover the saucepan. Scrunch the paper up and then slide it down into the saucepan until it touches the poaching liquid.
Bring the poaching liquid to the boil, reduce the heat and simmer gently until a wooden skewer can easily be inserted into the pear quarters.
Turn off the heat and allow the fruit to cool in the poaching liquid.
Remove the pear once it has cooled and keep aside.
Simmer the poaching liquid until it reduces to a syrup. Reserve this to glaze the tart with once it comes from the oven.

For the chocolate pastry:
Chop and melt the chocolate in a heatproof bowl set over a saucepan of simmering water, making sure that the bottom of the bowl is not in contact with the water.
Stir until silky smooth and completely melted.
Take the bowl from the heat and allow to cool slightly.
Add the cubed butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and blitz together.
Pour in the slightly cooled chocolate and pulse to blend in.
Sift the cocoa powder and flour into the chocolate mixture and blitz until the mixture comes together in a smooth ball of pastry.
Wrap the pastry with plastic wrap and store in the refrigerator for one hour.

Lightly spray a tart tin with baking spray.
Roll the pastry to a thickness of 3mm and line the baking tin on the bottom and sides.
Place the pastry case into the freezer for 1 hour.

Preheat your oven to 180℃.
Line the pastry case with baking paper and baking beans and bake for 15 minutes.
Set aside to cool.

For the chocolate frangipane:
Keep your oven on 180℃.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, making sure that the bottom of the bowl is not in contact with the water. Stir until completely melted. Remove from the heat and set aside to cool slightly.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar until light and fluffy.
Add the vanilla and the eggs and beat together, scraping down once or twice, until well blended.
Add the almonds and flour and fold into the egg mixture with a spatula.
Pour in the melted chocolate and stir once again to incorporate, with the spatula.
Spread the frangipane mixture onto the baked pastry case.
Slice the pears and position each sliced half onto the chocolate frangipane, spacing it so that there is enough space for all of the pear.
Bake the tart for 45 minutes.
Remove from the oven and brush the reduced poaching liquid (syrup) onto the warm tart.
Allow to cool in the baking mould.
Serve with a sprinkling of icing sugar or a scoop of vanilla ice cream.

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Quince and Cape Gooseberry Clafoutis

April 20, 2021April 20, 2021by Karen ClaassenLeave a Comment

3 large quinces
1 lemon
250ml sugar

250ml cape gooseberries
125ml flour
125ml sugar
3 eggs
5ml vanilla
30ml butter, melted
250ml milk

Poaching the quince:
Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon.
Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat.
Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again.
Add the quince pieces to the poaching liquid.
Cut a circle from baking paper and place the paper directly onto the poaching liquid.
Turn the heat up so that the liquid comes to a simmer.
Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince.
Remove from the heat and allow the quince to cool in the poaching liquid.

Preheat your oven to 180℃.
Butter an ovenproof pie dish.
Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish.
Add the flour and sugar to a mixing bowl and stir through.
Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine.
Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly.
Pour the batter into the dish with the fruit and bake for 40 minutes.
Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools.
Dust with icing sugar to serve.