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.

Rhubarb and White Chocolate Tart

I love cakes which have differentiation in texture and taste, that makes them interesting for eye and taste buds. This tart is one of them - Truly beautiful dessert!

Ingredients:
     Dough-

1 1/3 cups flour
2 tbs caster sugar
125 g butter, chopped
1 egg
Cream-
½ cup caster sugar, extra
¼ cup custard powder
1¼ cups milk
1 vanilla bean, seeds scrapped (or vanilla extract)
250 g cream cheese, soft
125 g  white chocolate, melted 
Top layer-
300 g rhubarb, cut into 6 cm 
finely grated rind 1 orange and juice of ½ an orange
¼ cup caster sugar, extra

Method:

Combine the flour, sugar and butter in a food processor and process. Add the egg and process briefly until mixture begins to form lumps. Remove and knead to form a soft dough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and line a 35cm x 12cm rectangular tart pan with a removable base. Prick well with a fork and chill for 30 minutes.
Bake in a hot oven 200*C for 10 minutes, reduce the heat to 180*C and then bake for a further 5 minutes or until golden.  Cool.
Combine the extra ½ cup sugar and custard powder in a saucepan, stir in the milk and vanilla   then whisk over a medium heat until custard boils and thickens. Cover and chill until firm. Beat the cold custard until smooth. Gradually add cream cheese and melted chocolate and beat until smooth. Chill.
Combine the rhubarb, orange and extra sugar in a shallow pan and cook gently for 10 minutes or until just tender. Cool.
Spread the custard into the prepared base, top with the rhubarb and drizzle over any juice. Chill before serving.

   

Tart sa Rabarbarom i Bijelom Čokoladom 

Volim kolace  i deserte koji u sebi sadrze varijacije u teksturi i okusu, sto ih cini zanimljivim za oko i nepce. Ovaj tart je jedan od njih - uistinu divan desert.

Potrebno:

Prhko tijesto-

1 1/3 solje brasna

2 K secera

125 gr maslaca, kockice

1 jaje

Krema-

1/2 solje secera

1/4 solje vanila scroba (1 vanila puding)

1 1/4 solje mlijeka

vanila ekstrakt (ili secer)

250 gr krem sira, omeksalog

125 grbijele cokolade, otopljene

Preliv-

300 gr rabarbare, 6 cm komadi

ribana korica 1 narandze

sok 1/2 narandze

1/4 solje secera

Nacin:

Pomijesajte brasno, secer i maslac. Pulsirajte u multipraktiku, dodajte jaje i umijesajte. Istresite na povrsinu pa umijesite. Zamotajte i ostavite hladiti. Razvaljajte na pobrasnjenoj povrsini pravougaonik koji cete postaviti u 35 X 12 cm kalup. Nabodite viljuskom i ohladite .Pecite 10 minuta na temp 200*C, zatim 5 min na 180*C. Izvadite i prohladite.

Pomijesajte 1/2 solje secera i vanila puding, zalijte mlijekom i kuhajte dok se ne zgusne. Pokrijte i ostavite rashladiti. Umutite puding sa sirom i otopljenom cokoladom. Uspite preko rashladjenog tijesta.

Pomijesajte rabarbaru, narandzu i secer i kuhajte 8-10 minuta. Rashladite. Pospite preko krema u tartu Rashladite prije sluzenja.

Impossible pie

It is truly impossible! You don't need a mixer, you put everything in one bowl, blend with fork and bake. Layers are made by themselves - the flour settles to form a crust, the centre is an tasty egg custard filling and coconut forms a topping.

Ingredients:
4 eggs (medium size)
1 cup sugar
2 tsp vanilla essence
1/2 cup butter or margarine, very soft
2 cups milk
1/2 cup plain flour
1 cup desiccated coconut

Method:
Switch your oven to 180*C; prepare a pie dish (not one with bottom coming off - must be solid, one piece dish - otherwise it's going to leak). Line it with silicon paper (if you leave sides longer, it's going to be easier to take the pie out)
Blend all ingredients together; pour into an pie dish (25 cm). Bake for 1 hour. Sprinkle with icing sugar / coconut before serving.



Nemoguća Pita

Recept zaista zvuci nemoguce! Ne trebate mikser, sve stavite u jednu posudu, izmijesate i izlijete peci. Slojevi se sami formiraju; brasno se slegne na dno, centar je ukusni pudingu slican fil, a na vrhu se formira korica od kokosa.

Potrebno:
4 jajeta (srednje velicine)
1 solja secera
2 k vanila ekstrakta
1/2 solje maslaca ili margarina (125gr), veoma omeksalog
2 solje mlijeka
1/2 solje brasna
1 solja kokosa, ('brasno')

Nacin:
Ukljucite rernu na 180*C; pripremite posudu za pitu (25cm; trebalo bi da je posuda iz jednog dijela, tj ona koja se ne otvara, jer bi moglo iscuriti). Ako postavite neprijanjajuci papir i ostavite duze stranice, bice vam lakse izvaditi pecenu pitu.
Izmijesajte sve sastojke u jednoj posudi i izlijte u kalup. Pecite oko 1 sat. Pospite secerom u prahu ili kokosom prije sluzenja.

Quick Portuguese Custard Tarts

For a long time now, I wanted to try  these famous Portuguese tarts. I opted for quick version with puff pastry. Everyone was delighted with the taste; only non-satisfying fact was that they were not crispy the next day. Next time, I'll make them with short-crust pastry instead, so they can stay good for a couple of days at least.
I got 24 small and 12 (muffin size) large tarts.

Ingredients: 
4 sheets puff pastry (cinnamon and icing sugar for sprinkling them)
1 ¾ cups whole milk
¼ cup cream
1 whole egg
3 egg yolks
4-5 Tbsp white sugar
Pinch of  salt
2 tbs Plain flour
2 strips lemon peel
½ tsp vanilla extract
-icing sugar, for dusting
Method:
Take the puff pastry out of freezer; cover with a cloth and let it defrost.
Mix egg, yolks, sugar, flour and a little milk into a smooth paste. Add the rest of milk, vanilla and lemon peel and cook, stirring  until thick (take out the lemon peel later). (I microwaved it for 4 minutes, stirring it every 30-40 seconds). Let it cool slightly. Preheat oven to 180*C, fan forced.
Put 2 sheets of dough next to each other; Sprinkle them with cinnamon and icing sugar. Roll them together into a 'sausage'. (I cut this dough into 24) . Repeat with other 2 ( this time I cut the dough into 12 pieces).
Press each 'dough disc' into the muffin hole. Fill dough bases with prepared custard; small with 1 full teaspoon, large with 1 tablespoon (or more) of filling. Place in oven, bake for 5 minutes, then lower temperature to 160*C and bake another 10-15 minutes. Take out, cool on a wire rack and sprinkle with icing sugar. Enjoy!

Portugalski Brzi Puding Tartići

Vec dugo vremena zelim da isprobam ovaj poznati Portugalski desert. Odlucila sam se za brzu metodu sa lisnatim tijestom. Svi su bili odusevljeni ukusom; jedina nezadovoljavajuca komponenta je bila ta da sljedeci dan nisu bili tako hrskavi. Sljedeci put cu ih sigurno praviti sa prhkim tijestom, tako da se u njima moze uzivati i sljedecih nekoliko dana. 

Od ovog recepta, dobila sam 24 mini i 12 mafin-velicine tartica.

Potrebno:

4 lista lisnatog tijesta (25 X 25 cm) + cimet i secer u prahu  za posuti

1 3/4 solje mlijeka

1/4 solje slatke pavlake (35% masnoce)

1 jaje

3 zumanca

4-5 K secera

prstohvat soli

2 K brasna

2 komada korice limuna

1/2 k vanila ekstrakta

- secer u prahu za posipati po povrsini

Nacin:

Izvadite lisnato tijesto iz zamrzivaca, pokrijte cistom krpom i ostavite da se odmrzne.
Pomijesajte jaje, zumanca, secer i brasno sa malo mlijeka. Dodajte preostatak mlijeka, vanilu i korice limuna (koje cete kasnije izvaditi) i skuhajte puding, mijesajuci dok se ne zgusne. (Ja sam smjesu stavila u mikrovalnu pecnicu na 4 minute, vadeci svakih 30-40 sekundi i mijesajuci). Ostavite da se prohladi. 
Zagrijte rernu na 180*C  (sa fenom).
Sastavite  po 2 lista tijesta (znaci 25 cm X 50 cm, ako rezete vece tijesto), pospite sa cimetom i secerom u prahu. Zarolajte u rolnu po duzini, tj 'rolna' treba da je 25 cm duga. Izrezala sam ovo tijesto na 24 diska (za mini- mafin kalupe). Ponovite sa ostala 2 lista - ove sam izrezala na 12 (za normalnu velicinu mafin kalupa).
Pritisnite tijesto u kalupe, zatim ih filujte; Male sa po 1 kasicicom / zlicicom pudinga, velike sa 1 kasikom / zlicom ili  vise. Stavite u rernu i pecite 5 minuta, zatim smanjite temperaturu na 160*C i pecite jos 10-15 minuta. Izvadite tartice, prohladite i pospite sa secerom u prahu. Uzivajte!

 My hens checking out what I do with their eggs! 
 Moje koke provjeravaju sta ja to radim sa njihovim jajima!

Profiteroles

I suppose France is origin of this desert - one of World's favourite.

Ingredients:
1 cup water
60g butter
150g flour
1 teas baking powder
50 g corn/potato flour
4-6 eggs, depending on size

Filling:
400 ml milk
3 tbs custard powder, vanilla
3 tbs sugar
125 g butter
icing sugar for dusting

Method:
Preheat the oven to 180-190*C. Grease/line the baking sheet.
Put water and butter in a saucepan; bring to the boil. Mix the flours and baking powder, add to the boiling water - mix quickly until thick and starts to form into a ball. Cool, then add eggs (one by one) using mixer. You should get a thick smooth consistency. Pipe it onto a greased pan (approximately 1 tbs of dough) with a space between each one.
Bake for 10-15 min; profiteroles should be medium dark - don't open the door of the oven during the baking!
Meanwhile prepare your custard - cook it until thick, cool. Beat butter on a high speed, add cooled custard and beat for a couple minutes further/or until creamy and fluffy.
Cooled profiteroles cut in half (horizontally), and fill with prepared cream.
Dust with icing sugar.



Princes Krofne

Potrebno:
1/4 l vode
60 gr putera
150 gr brasna
50 gr gustina
1 kasicica praska za pecivo
4-6 jaja, zavisno o velicini
Krem:
1 puding od vanile (sa 4 kasike secera)
400 ml mlijeka
125 gr putera
secer u prahu za posuti

Nacin:
Ukljucite rernu (180-190*C), pripremite pleh za pecenje.
Stavite vodu i puter u serpu i prokljucajte. Saspite brasno, gustin i prasak za pecivo. Energeticno mijesajte dok se ne zgusne i ne pocne odvajati od serpe. Prohladite, a zatim dodajite jedno po jedno jaje, neprestano mijesajuci - treba da dobijete gusto, glatko tijesto. Oblikujte loptice velicine manjeg jajeta (sa spricom ili kasikom) na plehu sa razmakom. Pecite 10-15 min ili dok ne postanu srednje tamne - ne otvarajte rernu tokom pecenja!
Peceno ostaviti da se prohladi.
U medjuvremenu skuhajte puding, ohladite ga i umutite sa puterom.
Prerezite ohladjene krofne i filujte pripremljenim pudingom.
Pospite secerom u prahu.