I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 27 January 2016

Black Forest Bakewell Tart.



Black Forest Bakewell Tart.

Equipment:
25cm loose bottomed tart tin.

                  Sweet shortcrust pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk, reserve the white.
Process well to combine. If there are too many dry crumbs left add 
-cold water, a tablespoon at a time.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake). Take the pastry case out of the oven, brush with,
-reserved egg white,
Bake 5 more minutes.
Leave aside until needed.

Drain 400g tinned cherries.

                Frangipane Filling.
Use an electric mixer, beat,
-200g ground almonds,
-200g caster sugar,
-25g plain flour,
-4 eggs
-150g butter, at room temperature,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine. 

Spread
-200g cherry jam on to the tart base. 
Top with,
-Frangipane filling.
Press,
-drained cherries into the the filling.
Sprinkle over
-50g flaked almonds.

Bake 40-45 minutes.

Leave to cool for 2 hours.
Drizzle over some icing sugar mixed with water (optional).


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