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Archive for the tag “dough”

Tart casings


A box of Ultramel has just proved (recipe on box) that you don’t have to be a pastry chef to make Pâtisserie quality tartlets at home. Because of the effort level (not too much) and the patience required, the end result of these sweet, buttery little casings are very rewarding. I didn’t go into any details regarding fillings, but you can easily fill them with whatever you choose. To give you some ideas, you could fill them with fresh fruit topped with whipped cream, you could use tinned caramel topped with slices of banana and then a good dollop of fresh cream or you could just fill them with a generous squeeze of Ultramel which is my personal favourite.

When you start bringing your dough together, don’t stress if it seems very crumbly. Don’t add more butter as it won’t set. Leave it as is and press into tart tins (see images for guidance).

I’ve added 25ml of coconut to my dough for extra flavour (as per original recipe) but you can replace it with crushed almonds if you prefer.

You will need:
150g flour
90g Butter
30g castor sugar
1 egg yolk
25ml coconut

Combine all the above ingredients till they come together and a soft dough forms.
Press into tart casings, cover with foil and bake at 180 degrees Celsius for 10 minutes. Remove foil and bake for another 10 minutes uncovered. Allow to cool and fill with your favourite fillings.

The dough will be crumbly but don't stress about it, just take pieces and press into pastry casings

The dough will be crumbly but don’t stress about it, just take pieces and press into pastry casings

Gently press the dough into the casings making sure even coverage

Gently press the dough into the casings making sure even coverage

This recipe makes 8 tartlets

This recipe makes 8 tartlets

Cover in foil, prick with a fork and bake for 10 minutes

After 10 minutes of baking, remove the foil and bake for a further 10 minutes uncovered

After 10 minutes of baking, remove the foil and bake for a further 10 minutes uncovered

Fill with your favourite filling

Fill with your favourite filling

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Koeksisters

I bet the majority of people in SA have tried or eaten a koeksister. They are everywhere; Church bazaars, school fetes, craft markets, leading supermarkets sell them…….. The list goes on.
I personally can’t remember when and where I had my first taste which actually doesn’t matter because I love them anyway.
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These deep fried golden braids are not for devoted dieters, gym enthusiasts, gravel stompers or people who don’t have a sweet tooth and when I make them, I don’t skimp on size……..I go BIG!!

Syrup:
4 Cups of sugar
2 cups of water
¼ tsp. cream of tartar
1 Tbsp. golden syrup
1 Tbsp. lemon juice
1 Stick of cinnamon
½ tsp. ground ginger

Method:
Combine in a pot and bring to a gentle simmer till sugar is melted.  Remove from stove and allow cooling.  Once completely cooled place in the fridge.  The syrup must be ice cold before use so it is important to make this syrup in advance. 

Easy Dough:
2.5 cups of flour
1 Sachet Instant Yeast
10ml Salt
2 Tbsp. Sunflower Oil
175ml lukewarm water (add more if needed)

Method:
Mix everything together in a bowl until a firm, elastic dough forms. Wrap in cling-wrap and refrigerate for 30 minutes.
Remove from fridge and roll out to a thickness of about 6.5mm.  Cut into 3 equal rectangular strips (about 10 x 3cm).  Plait the strips and pinch either end closed to ensure they don’t unravel when frying.  Makes about 20.
Deep fry till golden brown, remove with a slotted spoon and immediately dunk into cold syrup.  Leave for 5 minutes to soak.  Experience crispy gorgeousness on the outside and soft gooeyness on the inside.
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