Leaving Australia tarts

I have been promising to bake some treats for my sister since her birthday last October. It was supposed to be her birthday present, however her party got cancelled due to rain and my baking was postponed. She is about to move to Canada for a few years with her boyfriend, so thought it was about time I did some baking for her.

She through a girls afternoon tea for her friends last weekend, which I provided some sweet little tarts for. I was at another party, but was told they were well received. So Margaret, glad you had a lovely afternoon tea and good luck in Canada - here's hoping I can come visit very soon and you have a fantastic (and safe - I'm still your older sister) time.

Creme Patissiere Blueberry Tarts

(aka fancy custard)

Both filling recipes are from Bourke Street Bakery cookbook

250ml full cream milk

1 vanilla bean, split in half lengthways

50g caster sugar

3 egg yolks

15g plain flour

Tart case

Blueberries

Warning, this recipe is really easy but it takes hours! So don't try this recipe if you want dessert now.

Pour the milk into the saucepan. Scrap the seeds from the vanilla bean and stir into the milk, add the bean as well. Heat until just before boiling then remove, transfer to bowl, cover and place in fridge for at least 4 hours to allow the vanilla to infuse into the milk.

After about 4 hours, gently reheat the milk over a low heat (don't allow it to boil). In a stainless steal bowl, whisk the egg yolks until smooth then pour in the sugar and continue whisking until smooth. Continue whisking and add the flour. When combined, pour in the milk through a sieve into the egg mixture and beat until smooth and combined. Return mixture to the saucepan and heat over medium heat until it boils. Lower the heat to low and continuously whisk until thick, about 5 minutes. Remove from heat and spoon custard into pastry cases. Immediately top with blueberries or topping of your choice.

 

Chocolate Meringue Tarts

150g 70% chocolate, cut into small pieces

100ml thick cream

Tart case

3 egg whites

50g caster sugar

Heat milk in saucepan over medium heat. When it comes to the boil, remove from heat and pour over chocolate. Whisk until smooth. Pour chocolate mixture into tart cases and leave to set at room temperature for about an hour (you can refrigerate the tarts at this stage, however they will discolour on the surface slightly). 

Preheat oven to 180 degrees celsius. In a clean bowl, start beating the egg whites on high speed until they form soft peaks. Slowly pour in the sugar, a teaspoon at a time and continue beating until sugar has dissolved and the mixture is thick and glossy, about 10 to 15 minutes. When ready, spoon mixture into a piping bag and pipe onto tops of chocolate tarts. Pop the tarts in the oven for about 10 minutes, or until the meringue has turned a golden colour. Remove from oven and allow to cool. Do not refrigerate. Enjoy.