(adapted from Bourke Street Bakery, the Ultimate baking companion book) makes 1 quantity (enough to line 20 x 8 cm tarts) Note: I had enough leftover pastry (including offcuts) to line an 8 to 9 inch tart tin.
It was here that I first tasted the flavours of masala chai, the spiced sweet milky tea that is drunk in all chai shops in India.
At the bakery we press [the biscuits] down to make them thin.”, “Nearly” Anzac Biscuits
orders@bourkestreetbakery.com . Stir a little to dissolve the sugar. Turn out onto a clean work surface and gather together. At Bourke Street Bakery, we prefer to use loose-based tart tins and moulds, which have sides that are at an angle of about 90 degrees to the base. Set aside for 10 minutes, then stir again to completely dissolve the sugar. It is important to keep stirring at all times or the mixture will curdle. Repeat this process until you have a flat round disc, about 3 mm (⅛ inch) thick. So once back in Melbourne I couldn’t wait to get my hot little hands on this cookbook beauty. We respect your privacy. It was a HUGE hit with the family and I’m sure these will be a hit next week. If you are looking for a perfectly even effect, this is not the correct recipe to use. In Bourke Street Bakery - Sweet Pastries and Tarts, Paul and Allen share the recipes of their famous sweet treats with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. As much as I absolutely love baking (and believe me you haven’t yet seen half of what I’ve baked for this blog but been unable […], Happy New Year to you all. If you are using a food processor, put the flour and salt in the bowl of the food processor and add the butter, pulsing in 1-second bursts about three or four times to partly combine. Enter your email address to follow this blog and receive notifications of new posts by email. Sprinkle about 1 teaspoon caster sugar over the top of each tart and burn with a blowtorch to caramelise the top. Bear in mind that you are trying to flatten the pastry into a disc, not ferociously stretch it out in all directions. Again, it is important not to stretch the dough when lining the tins. The tart shells are now ready to be filled. Wow so much has been happening, and it is with regret I say goodbye. Use your index finger and thumb to work your way around the edge, forcing the pastry into the mould so that little or no pastry is left protruding. (For those who wish to give them a go, the recipe is in their book, Bourke Street Bakery: The Ultimate Baking Companion, as is the recipe for the ginger brûlée tartlets.) Remove the pastry from the refrigerator 20 minutes before you wish to roll it. I have been invited to a dinner party next week so I decide to practice the Chocolate Ganache Tarts – I haven’t made a sweet shortcrust pastry with vinegar and so much sugar before. Where the upright edge of the pastry meets the base there should be a sharp angle where it has been firmly forced into the corner — this method of lining the tin is to counteract the pastry shrinking once baked. Follow the instructions to roll out the pastry and use it to line twenty 8 cm (3¼ inch) round fluted loose-based tart tins. Once the tart has been lined and rested, most recipes will call for it to be blind baked. Its imaginative spins on sausage rolls (including eggplant, chickpea, feta and mint; pork and fennel; and lamb, almond and harissa) have gained fans across the city and beyond, while its ginger brulee tarts have garnered a cult following. Set the pastry cases aside to rest for at least 20 minutes in the freezer so that the gluten relaxes and holds its shape when you line it with foil.
( Log Out / I am back! “Barberries are a small red berry similar to a red currant used in Persian and Middle Eastern cuisines; they have a slightly acidic flavour. Follow the instructions to roll out the pastry and use it to line twenty 8 cm (3¼ inch) round fluted loose-based tart tins.