Originally Posted to Shenk's Express 07 April 2023

07 April 1141 - ENGLAND'S FIRST FEMALE RULER TAKES THE THRONE: Empress
Matilda begins a seven-month reign during a chaotic period in England
and Normandy known as The Anarchy. Although angry crowds stop her from
being crowned queen, she will hold the title Lady of the English, and
her son will become King Henry II.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matilda Tart
Categories: Pastry, Dairy, Fruits
Yield: 6 servings

MMMMM------------------SWEET SHORTCRUST PASTRY-----------------------
225 g Plain flour
3 ts Icing sugar
140 g Cubed butter
1 lg Egg yolk
2 tb Water; approx

MMMMM----------------------CREME PATISSIERE---------------------------
4 Egg yolks
70 g Caster sugar
335 ml Whole milk
1 Vanilla pod
15 g Plain flour
15 g Corn flour

MMMMM------------------------TO DECORATE-----------------------------
Extra thick squirty cream
Raspberries & Blackberries

Pour flour and icing sugar into a bowl, add the cubed
butter and rub it into the dry ingredients using your
fingertips until it resembles fine crumbs. Make a well
in the centre.

Add the egg yolk and mix it into the dry ingredients
with enough water to bring the dough together. I like to
use a knife to help me bring it all together while it's
too sticky to handle.

Pour onto a lightly floured surface and knead with your
hands until it forms a smooth dough. Place in the fridge
to chill. This will make it easier to handle.

Roll out the dough 2-3mm thick and line each tart case.
Prick the bases with a fork and leave to chill in the
fridge for 30 minutes.

Line each chilled base with baking paper and fill with
baking beans. Blind bake in a 200°C/400°F oven for 12
minutes.

Remove the baking paper and baking beans and continue to
cook for a further 5-10 minutes until the pastry on the
bottom has dried and looks golden. Leave pastry to cool
for 10 minutes before transferring them to a cooling
rack to cool completely.

FOR THE CREME PATISSIERE, heat the double cream in a
medium pan with the vanilla pod and seeds. (Cut the
vanilla pod in half and use a knife to scrape out the
seeds)

Meanwhile, whisk together the egg yolks, sugar, plain
flour and cornflour in a separate bowl until smooth.
Keep whisking until it's paler in colour.

When the milk is very hot, not boiling, whisk a third of
it into the egg yolk mixture. To stop the bowl from
slipping place a damp tea towel under the bowl.

Pour that mixture back into the rest of the cream in the
pan and heat until it boils and thickens. Making sure to
continuously whisk the mixture or it could go lumpy.

Pour the thickened mixture into a separate dish to
chill. Place a damp piece of baking paper on top to stop
a skin from forming. When it gets to room temperature
pop it in the fridge.

Add chilled Creme Patissiere into a piping bag. Pipe
Creme Patissiere into each pastry case and line the
inside edge of the tart with Raspberries.

Make a circle inside of the Raspberries with
Blackberries and fill the centre with whipped cream.

Top with a final Raspberry and enjoy

RECIPE FROM: https://www.tastemade.co.uk

Uncle Dirty Dave's Archives

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... Anything I say before coffee cannot be used against me.

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