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!

Saturday, 13 February 2016

Raspberry Cream Tart.





Raspberry Cream Tart.

A very special lady is turning 83, she loves raspberries and this is my birthday cake for her.

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.
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 25 minutes (there's no need to blind bake)
Leave to cool completely.

         Cream filling.
Use an electric mixer, beat 
-400ml double cream, with
-250ml mascarpone cream,
-5tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just hold its shape.
Refrigerate until needed.

         To assemble.
Place the tart on to a serving dish.
Spoon on the cream, spread evenly.
Top with 300g raspberries.

Serve.
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