Wednesday, 10 October 2012

BUTTERMILK TARTS

This recipe was my first ever baking invention, so for old times’ sake I thought I’d include it. It came about when I had two left over ingredients; filo pastry and buttermilk and decided to put them together into mini tarts. Although this creation was a fluke, it was a fluke to be proud of. The texture of these is interesting, the top goes almost deceivingly spongy, but below, encased in the crispness of the filo pastry, is a dense, rich filling. Appearance wise, the tarts fit in with my no-fuss philosophy, I would never mess with something that’s simple, almost pastel look reminds me of the modest treats in my local bakery. The photo attached also was my first experiment with food photography, so it’s not the best composed photo, and yep the cup is empty, but I was young and was, and still am, learning.

1 Egg 
50g butter (plus extra for melting) 
100g sugar 
1 Tablespoon of flour 
100ml buttermilk 
1/2 teaspoon vanilla extract 
A squeeze of lemon juice 
Filo Pastry Sheets 

Makes 12 

Preheat oven 170⁰ 
Beat the egg until frothy then add the butter, sugar and flour. Mix until smooth, then stir in the buttermilk, vanilla extract and lemon juice. The filling is as simple as that. Set to one side. 

With the sheets, as when working with all filo pastry, you'll have to be quite quick. Melt a knob of butter ready to brush over the sheets to make them stick together. Cut around 3-4 10x10 cm squares for each tart and layer them unequally, with the butter to create a rough star-like shape. Transfer each into a 12-hole bun case and use a small rolled up ball of wet filo pastry to press down to create room for the filling. You can trim the sides if the edges begin to take over the tin.

Once all 12 are complete, fill each pastry case with the buttermilk mixture, being careful to not over-fill. Bake for around 10-15 minutes, laying a sheet of baking paper over the top of the tray after 5 minutes to stop the pastry from burning.
When the tarts are ready, they should be golden brown and the filling should almost look spongy on the surface, as mentioned. Leave to cool in tray for 5 minutes before transferring to wire rack to cool completely. Dust with icing sugar (I do this for the
flavour!) before serving.
































No comments:

Post a Comment