Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. For the creme pat, mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl.Once baked, immediately remove baking rings (be careful!) and leave to cool. Spread or pipe almond paste on the pastry rings, leaving a 1 cm border. Make the almond paste by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture.Place pastry rounds on baking sheet and place baking rings around it. Cut out the tart shapes with the baking rings. Wrap in clingfilm and chill for at least 60 mins. For the dough, put the flour, baking powder, butter, sugar, egg yolk, zest and salt in a bowl and knead into a dough.Tools: 5 pastry rings 8 cm in diameter, 2,5cm in height (or higher) For this tart I have paired creme pat with some plump strawberries. You can top it with all sorts of things, a “rondo” can be topped with only a blanched almond but you can use creme pat, swiss cream, whipped cream or anything you fancy (I’ve even seen apple pie filling on these!). They are a staple item in Dutch bakeries! The dough results in bakes that are crunchy on the outside and softer on the inside, which I think is absolutely perfect. It’s a dough made for tarts (or “koeken” as we call them) like “ kano’s“, “sloffen” and “rondo’s” and it’s filled with almond paste. These tarts are made with what is called “sloffendeeg” in Dutch. With sun also comes fresh, juicy strawberries to make lovely bakes with so it’s a win-win! A second recipe in one week! Well, that can only mean that I feel really good □ I recently switched thesis supervisor and it’s done me a lot of good – I’m actually writing again and the end of my degree is finally in sight! The weather has also been great lately which has done something to lift my spirits somehow – I was never a weather sensitive person but this year the cold has bothered me more than usual.
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