Recipes:     Pate Sable

                  Raspberry Jam

                  Blackcurrant Jam

                  Lemon Curd

 

Pate Sable

 

250            Flour

½                Salt

½                Vanilla

100            Icing Sugar

175            Butter

15              Yolk

 

  • Roughly chop the unsalted butter.
  • Sieve the icing sugar and flour, mix with the salt and vanilla and crumb together with the butter.
  • When no lumps of butter remain, add the egg yolks.
  • Place onto a floured tray, wrap with cling film and rest in the refrigerator for at least 1-2 hours before use.

 

Raspberry Jam

 

125            Whole Raspberries

125            Raspberry puree

75              Caster sugar

25              Sugar for pectin

9                Pectin jaune

8                Lemon juice

 

Blackcurrant Jam

 

125            Whole Blackcurrants

125            Blackcurrant puree

75              Caster sugar

25              Sugar for pectin

9                Pectin jaune

8                Lemon juice

 

  1. In a thick bottomed pan pour in the blackcurrant puree whole blackcurrants and the 75gms of sugar
  2. Bring to the boil
  3. Mix the 25g of sugar and the pectin together
  4. Whisk into the mixture
  5. Over a low heat continue to cook, stirring continuously until the mixture reaches 104°c
  6. Add the lemon juice, whisk in and cook for a further two minutes.
  7. Remove from the heat and pour into a shallow tray and cool

 

Lemon Curd

 

2                Wholes Lemons (zest and juice)

75              Whole eggs

100            Sugar

50              Unsalted butter

 

  1. Heat the lemon juice, zest, sugar and butter in a pan.
  2. Whisk the eggs.
  3. When the butter has melted, pour lemon mixture over the eggs.
  4. Sieve back into the pan and cook for 5-10 minutes stirring continually until it thickens.

 

To Assemble

 

  1. Roll out pastry to 3mm thick. Using an 80mm fluted cutter cut discs and line the tart moulds. Allow to rest for 30 minutes.
  2. Preheat the oven to 170’C. Remove the tarts from the fridge and fill each tart with 28g of jam or curd and cook for 12-15 minutes, until the jam begins to bubble.
  3. Allow to cool before demoulding the tarts

 

Best served the same day

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