Hello to you my beautiful readers…
Its a beautiful day.
Well ,almost past.
There’s been too many boules of SourDough in myriad flavors.
I’ve done the chocolate and candied orange, candied orange and walnut , herbs and caramelized onions and lately I also did a rose and pinenut SourDough.
That rose negated the sourness of the wild yeast. I’ve been planning a yeast bread with rose petals and rose jam(gulukand- for us ,the desi) and pistachios.
But I need to first get through that herbed Boule.
Anyways, my SourDough obsession has soured some sensibilities.
Plenty actually,considering sweet child has totally refused to eat bread. He wants Cake. Coming from the teenager who’s aim is to build muscle mass and avoid all cake till cravings win( yes, on my face he’s still not eating cake-but stuff disappears from the fridge)… He really must need dessert.
So I was planning to bake a cake.
Then he asked for custard.
And I saw a sneaky way to feed him fruit.
All mums do that…
Oh , he then turns around and says that he wants a butter pie crust custard tart.
Pretty discerning, I must say.
So, as usual ,there’s no custard powder in my cupboard. (Brown and Polson makes cornstarch based ,vanilla flavored starchy Eggless custard powder)
And as an afterthought, he also demands a large chicken mince quiche.
All these demands are emails that I’m getting from 10 feet away ,mind you.
Tell me it happens to you too.
So I have this old pie crust recipe that I use and because of the numbers 2 and 5 ,my foggy brain has retained the ratio since forever.
So to get down to the pie crust or tart shell. This will give you 2 ,8inch pie shells or 4 ,5inch pie shells. You can check out how in these detailed posts here and here and here and here Pie is pretty standard in my home in winters.
Classic Pie Crust
2 1/2 cups all purpose flour
225gms or 1 cup cold amul butter
1 tsp lemon juice or vinegar
1/4 cup ice cold water
So you see the 2 and 5, right ,thays why I remember.
So place the flour in a large bowl and unwrap the cold butter partially and grate the butter into the flour. It may seem cumbersome but this is what gives your pie crust the flakiness you need.
A fact to note. If you’re looking for a neat crust, you can substitute half the butter with shortening.
This crust is a butter crust, hence its not too neat even when I crimped it.
Remove the chilled dough from the fridge and Roll out the dough between two sheets of parchment paper or cling film to 1/4 inch thick or slightly thinner.
Roughly cut out a circle bigger than the tart dish and lift the dough using the parchment paper.
Press into the tin and crimp edges. Trim off the excess . You can either Prick the base with a fork or place that parchment paper . Fill the tart shell with ceramic beans or baking beans. I’ve got a bottle of pigeon peas that have been baked in almost all my pie shells.
Chill the tart shells and preheat the oven to 180℃ . Once the oven is hot enough pop the tart shells in for 20 minutes. After 20 minutes, lift the paper with beans out and replace in the oven for 5-10 minutes.
These are the basic pie shells.
If this has to be baked further, you just need to bake the pie crust for the additional 5 minutes. So if you’re making a quiche or a custard tart or a lemon meringue tart or an apple pie,this is where you stop.
But if you need to chill the pie crust with the prepared custard, bake 10 minutes or till the pie shell is light brown and looking crisp .
Cool the shell.
For the custard ,use ready made custard powder or make custard with milk ,cream and egg yolks. You can use whipping cream like me or just the custard.
300 mils whole milk
100 mils cream -I used Amul lite
3-4 egg yolks
150 gms sugar
1 large pinch saffron strands (or vanilla essence)
1 tsp cornstarch
100 mils non dairy whipping cream-optional
Mix the milk and cream and bring to a simmer.
In another bowl whisk the egg yolks and sugar till pale. Pour the simmering milk and cream mix into the egg yolk mix and keep stirring.
Then pour the egg mix back into the pan and bring to the boil, stirring all the while.
Mix the cornstarch with 1 tsp water and add to the custard and allow to simmer 2 minutes.
Stir in the saffron and allow the flavor to merge.
Cool and whisk.
Spoon the custard over the tart shells and top with slices fruit.
Since I make macarons regularly,I have a ready stash of 4 frozen egg yolks in zip pouches. If you don’t, feel free to use Custard powder.
For the Eggless Custard
Use 500 mils of cream and milk mix ,use approximately 6-7 tbsp custard powder.
Once the custard is cooled whisk in the whipped cream.
Note: You must lay a sheet of cling film over the surface of the custard before you sit it to cool.
If you don’t, the custard develops a film that you will have to discard before using and will waste approximately 20% of the custard. -a fact calculatedmand verified by sweet child.
You must also keep the custard sweeter that you think it is , because the pie crust is not sweet. And fruit needs a sweet custard.
If you add rose petals to the tart, ensure you cold some into the dusted too. The blend of the saffron and Rose petals is an amazing combination.
I used figs,that don’t discolor and go well with saffron, feel free to use any fruit combination you’d like to experiment with.
Remove from the fridge atleast 15 minutes before serving,or the pie crust butter will not tatste too good.
Stand near your kids when they attack the tarts … You want them to eat the fruit. I spent half an hour slicing the figs and segmenting grapefruit(I ate them, they were too bitter for him) I came back to an empty platter in the sink. Imagine my angst when I saw this in the fridge…you don’t want to know what happened after.
So make them eat pie or tart if you will and the fruit.
Because life is what you bake of it.