27 July 2015

Custard and Pear Tart with Steusel Topping


Opening a food related business in Australia (NSW) is not easy. There are so many regulations and tests you and your kitchen have to pass, in order to have licence.
I had an idea of baking cakes from my home and offering them to cafes, restaurants and privately. That would be my dream job...
Currently, I'm in the middle of completing my FSS course (food safety supervisor), which is one of necessary  steps in order to get my licence. Then, someone from council will have to visit my kitchen and tell me if I need to make some changes, or it would be OK to use it as it is. After that comes business registering, insurance, marketing... I'll let you know about my progress!

Ingredients:
Pastry-
1 1/2 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water 
Custard cream-
1 3/4 cup milk
1/4 cup cream
2 yolks
1/4 cup sugar
2 tbs corn flour / starch
2 tbs custard powder
+ 2-3 pears, ripe-ones please (canned, drained OK)
Crumble-
¼ cup firmly packed brown sugar
3 tbs flour
½ teaspoon cinnamon
1/3 cup rolled oats
50g cold butter, cubed
Method:
Make pastry by placing all ingredients into a food processor and blitzing until dough formed. Take out, wrap in cling wrap and let it rest. 
Heat 1 1/2 cup milk, sugar and cream into a non-stick pan. Mix 1/4 cup milk with the rest of ingredients (except pears). When milk starts boiling, pour mixture into it and cook until thick. Cover with cling film and let it cool. 
Peel and core pears; slice each into 4 or 6.
Preheat oven to 180*C, prepare a tart tin. Roll out your pastry and place into tin. Spoon custard cream, then place pears over it. 
Place all ingredients for crumble into a food processor and blitz until crumbs formed. Place them over pears. Bake for 35+ minutes, cool then serve.


Mrvičasti Tart sa Pudingom i Kruškama 

Otvoriti biznis vezan za hranu u Australiji nije nimalo lako. Postoji mnogo regulacija i testova koje vi i vasa kuhinja morate proci, da biste dobili dozvolu.
Moja ideja je da radim od kuce, pripremam deserte i slicno, po narudzbi kafea, restorana ili privatnih lica. To bi bio posao mojih snova...
U ovom trenutku sam u procesu zavrsavanja kursa koji je neophodan step da bih dobila dozvolu. Poslije toga, neko od odgovornih lica ce morati posjetiti moju kuhinju i reci mi mogu li je koristiti kakva jeste ili cu morati napraviti neke promjene. Zatim, dolazi registracija biznisa, osiguranje, marketiranje...Obavjestavacu vas o mojim 'koracima'!

Potrebno:
Prhka kora-
1 1/2 solja brasna
3 K secera
malo soli
125 gr maslaca, hladnog, rezanog
1 jaje, blago umuceno
1 K hladne vode
Puding krem-
1 3/4 solje mlijeka
1/4 solje slatke pavlake
2 zumanca
1/4 solje secera
2 K 'gustina' (ili sl.)
2 K puding praha vanille (1 puding?)
+ 2-3 kruske, zrele
Mrvicasta povrsina-
1/4 solje braon secera
3 K brasna
1/2 k cimeta
1/3 solje presane zobi
50 gr maslaca, komadici
Nacin:
Umijesite tijesto za prhku koru; prstima ili uz pomoc sjeckalice. Zamotajte u prozirnu foliju i ostavite odmarati.
Stavite 1 1/2 solju mlijeka, vrhnje i secer kuhati. U preostalu 1/4 solje mlijeka umijesajte preostale sastojke (izuzev kruski). Kada mlijeko provrije  uspite mjesavinu i mijesajte dok se ne zgusne. Pokrijte sa prozirnom folijom i ostavite hladiti.
Ogulite i narezite kruske; svaku na 6-8 komada.
Ukljucite rernu na 180*C; pripremite tart posudu.
Razvaljajte tijesto i smjestite ga u posudu. Ubacite puding krem, zatim utisnite kruske. 
Stavite sve sastojke za mrvicastu povrsinu u elektricnu sjeckalicu i izradite u mrvice. Zatim ovu masu prerucite preko kruski i zaravnajte. Pecite oko 35+ minuta. Prohladite i sluzite.


12 comments:

  1. Love pears Jasna! And this look absolutely delicious!
    xo

    ReplyDelete
  2. Love pears Jasna! And this look absolutely delicious!
    xo

    ReplyDelete
  3. I guess that's how everything starts. I would like doing something like that too: ) but sounds like it is pretty complicated. I can't wait to read how you will be doing :) All the best! I am sure you will manage. And maybe will invite me for some pear tart :D

    ReplyDelete
  4. BRAVO za ovaj poslovni potez!! Mislim da ce Vam to biti sjajno. Ne poznajem Vas licno, ali puno recepata s Vaseg bloga krasi moj nedeljni meni i uz njih sam postala bolja kuvarica. Raznovrsnost namirnica, bogatstvo ukusa sa svih meridijana sada imamo i mi u nasoj maloj porodici. Mogu samo da Vam zahvalim na svemu i pozelim da brzo i efikasno prodjete "proces formiranja biznisa" te da pravite Vase delicije kako ste i zamislili. Saljem Vam puno pozitivne energije. Sve najbolje. Sumska Vila

    ReplyDelete
    Replies
    1. Hvala na javljanju, pozitivnoj energiji i lijepim rijecima Sumska Vilo!

      Delete
  5. Good luck, Jasna!
    The tart looks sensational!

    ReplyDelete
  6. To je super, Jasna! Zelim ti da sto prije krenes sa vlastitim poslom i da sve ide kako si sebi zamislila. Bas me raduje da procitam vise o svemu u nekom narednom postu.

    ReplyDelete
  7. To je super, Jasna! Zelim ti da sto prije krenes sa vlastitim poslom i da sve ide kako si sebi zamislila. Bas me raduje da procitam vise o svemu u nekom narednom postu.

    ReplyDelete
  8. Bravo Jasna! Sječam se fotografija tvoje kuhinje. Mislim, da je idealna. I sve što pripremaš, je idealno. Što se mene tiče, ja bih ti odmah dodelila licencu! :-)) Držim palce, da se sve poklopi!

    ReplyDelete
  9. Sigurno nije lako ishoditi sve te dozvole, ali ni malo ne sumnjam da ćeš uspjeti! Želim ti ispunjenje tvojih snova, samo naprijed!

    ReplyDelete
  10. What a gorgeous tart for summer!

    ReplyDelete

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