Sunday Kitchen: Queen of tarts
The Dunbrody House’s star chef Kevin Dundon shares his favourite recipes
IT’S May bank holiday weekend and here at Dunbrody Country House Hotel we’re very busy and absolutely delighted to have guests enjoying the new rooms and the restaurant. If you are entertaining at home, here are two desserts to enjoy. The first recipe is a luxurious tart for custard lovers. The base is a sweet pastry rolled thinly, which is a little crumblier than shortcrust. It is important to blind bake the pastry base to ensure the custard, once poured over the pastry, doesn’t result in the dreaded ‘soggy bottom’. For the custard itself, I prefer to use cream for a richer flavour, but you could also just use milk. The cornflour is also kneaded into the mixture to ensure the fruit doesn’t dampen it too much. If you don’t have cornflour at home, just use some plain flour instead. Next is an easy-to-make biscuit which is perfect for an afternoon treat with a cup of tea. I kept this recipe simple by using lemon zest and juice for a refreshing citrussy flavour the whole family is sure to love. Happy cooking, Kevin
BERRY AND RHUBARB CUSTARD TART
Ingredients (serves 6):
■ 3 rhubarb stalks, chopped into 1 cm pieces
■ 1 orange, juice and zest
■ 2 tbsp brown sugar
■ 250g sweet/shortcrust pastry
■ 1 egg
■2 egg yolks
■ 20g cornflour
■ 100g caster sugar
■ 1 tsp vanilla extract
■ 200ml cream
■ 4 strawberries, sliced
■ 50g raspberries
1. Preheat the oven to 160C and grease a 23cm quiche tin.
2. In a bowl, combine the rhubarb with the orange juice, zest and brown sugar. Cover with cling film and place in the fridge for 30 minutes (preferably overnight).
3. On a floured work surface, roll out the pastry and line the quiche tin. Place in the fridge for 15 minutes.
4. Once set, fill the tart shell with baking paper and ceramic baking beans.
5. Place in the oven and blind bake for 15-20 minutes, removing the baking paper and beans for the last five minutes to ensure the pastry is cooked through.
6. Meanwhile, in a second bowl, combine the egg, 2 egg yolks, cornflour, caster sugar and vanilla extract until smooth. Stir in the cream and set aside until needed.
7. Scatter the marinated rhubarb into the blind-baked tart shell. Add the strawberries and raspberries, then pour in the custard mixture.
8. Bake for 30-40 minutes until the custard is firm when the tart is gently shaken.
9. Remove from the oven and set aside to cool.
10. Serve at room temperature dusted with icing sugar
LEMON CRINKLE BISCUITS
Ingredients (makes 12):
■ 100g butter
■ 120g caster sugar
■ 1 egg
■ 300g flour
■ 1 tsp baking powder
■ 1 lemon, zest and juice
■ 50g icing sugar
1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. In a small saucepan, melt the butter and set aside to cool for 2 minutes. Then pour the melted butter into a bowl and add the caster sugar, stirring until smooth.
3. Add the flour, baking powder, egg, lemon zest and juice and stir until a sandy dough is formed. Set aside for 15 minutes to rest.
4. Once set, using a tablespoon, make 12 walnut-sized balls of dough. Next, sieve the icing sugar into a bowl.
5. Dip the dough balls in icing sugar and place on the lined baking tray.
6. Bake for 15 minutes until lightly golden. Remove from the oven and allow to cool for 5 minutes before removing from the baking tray.
7. Keep in an air-tight container and enjoy within a few days.
TOP TIP: SWEET PASTRY IS CRUST THE TICKET FOR AN EXTRA CRUMBLY TART
SWEET pastry is often used instead of shortcrust for tarts as it has a smooth but sandy texture.
You will need cold hands and quick rolling action — or else you’ll end up having to do a lot of patchwork on the base of the pie.
Combine 75g icing sugar with 125g butter, diced and at room temperature. Stir in 2 eggs and 250g plain flour until a dough is formed.
Place in the fridge for 20-30 minutes to set and use as needed
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