chicken-and-egg - page 36

36
Chicken & Egg. Welfare and Food Together.
Method
1.
Start by making the pastry. Rub the flour
and fat together until the mixture resembles
fine breadcrumbs then add the egg yolk and
bring together into a ball and chill, wrapped
in clingfilm for half an hour before rolling
out. Line the tart tin, prick the bottom then
chill again for 15 minutes then line with paper
and baking beans and bake blind for 8-10
minutes. Remove the paper and beans then
Nancy's Rhubarb
and Orange
Custard Tart
Ingredients:
For the pastry
6oz Plain flour
3oz butter
Salt
3 tbsp free range egg (1 eggwith sufficient
water tomake up to 3 tbsp)
For thecustard
200g trimmed rhubarb cut into 1cm
pieces
1 orange zested and segmented
2 free range egg yolks and 1 egg
45g caster sugar
200ml crème fraiche
½ tsp vanilla extract
paint the inside with a coating of egg white
then pop back into the oven for 2-3 minutes
just to set.
2.
Trim the edges of the tart then set aside
and make the filling.
3.
Arrange the rhubarb on the base of the
pastry tart then the orange zests but leave
a few for decoration.
4.
Whisk together the sugar and eggs then
add the crème fraiche and vanilla. Pour
this over the rhubarb then place an orange
segment (8 in total) evenly around the edges.
Bake at 180 degrees for 25-30 minutes until
set and golden brown.
5.
Take from the oven and allow to cool then
decorate with a dusting of icing sugar and
orange zests. I also crisp up some rhubarb
by strimming off lengths from a stick of
rhubarb, placing in a pan with 100ml water
and 50g sugar. Boil for 2-3 minutes until
softened then arrange on a non stick –paper
and allow to dry out in a very low oven (80
degrees) for about 1 hour until crispy. These
will store in an airtight container until
required if you want to make them ahead.
NB – to segment an orange. With a very
sharp knife remove both ends of an orange.
Then stand the orange with one flat end on
a chopping board and carefully remove the
skin and pith leaving the flesh. Do this by
following the outline of the fruit so that you
don’t lose the orange segment shape. Then
hold the orange in the left hand and remove
the segments by cutting between the mem-
brane lines left and right. The segments
need to be free of skin, pith and membrane.
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