Welcome to Week 5 of the Great Bloggers Bake Off, the bake along to co-incide with the Great British Bake Off.
This week it is all about pastry and the categories on the show were:
Signature Bake : Custard Tart
Technical Challenge : Pastry Wrapped Poached Pears
Showstopper : 3 Tiered Pies
Therefore, for this weeks bloggers bake off any pie or tart will be accepted, sweet or savoury. No need to make mini pastry wrapped fruit pies or a stacked pie – unless you really want too!
I love making my own pastry, I find rubbing the flour with the fat quite therapeutic in a way, and although I do not make it very often (my boys will not eat pastry!), it always makes me feel homely which I guess sounds a bit weird! My sweet pastry recipe is one my Nanny passed on to me, and it really is the best sweet recipe there is. I used it last year to make my Strawberry and Elderflower Pie, and I always use it to make my mince pies every Christmas. For the recipe I am about to share, I adapted the recipe slightly by using all butter instead of half butter and half lard, and I also added some grated orange zest and some orange juice, to ensure the pastry complements the chocolate orange custard filling it will be holding.
I have never made a custard tart before, and to be completely honest I am not sure I have eaten one before. I decided to make a chocolate orange custard tart instead, as I thought it would taste nicer if I am honest. So having read around on the internet I decided to make a chocolate orange ganache and then add some eggs to it to make a custard filling. I have no idea if this really counts as a custard tart but it is very similar and tasted very nice and that is good enough for me!
- 6oz butter
- 10oz self raising flour - and extra for dusting
- 1 oz ground almonds
- 1 oz icing sugar
- zest of 1 orange
- juice from the same orange
- cold water
- 10oz chocolate orange segments
- 350 ml double cream
- 1 egg
- 1 egg yolk
- Place the flour and butter into a large bowl and rub together until all the butter is rubbed in and the mixture resemble fine breadcrumbs.
- Add the icing sugar, ground almonds and orange zest and mix
- MIx the freshly squeezed orange juice with a little cold water
- Make a well in the middle and add the orange juicy water – its hard to give an exact amount but better to add a little at a time – and using a knife, cut through the mixture until a dough starts to form and the mixture leaves the side.
- Then using your fingers bring the mixture together to form a ball.
- Wrap the dough in cling film – dusting the cling film in flour first – and refrigerate for at least 30 minutes (I leave mine for longer , sometimes even over night)
- When you are ready to assemble your tarts, pre heat your oven to 180oC / 160oC (fan) and grease your 4 tart tins with plenty of butter, ensuring you get into all the fluted grooves
- Remove your now chilled pastry, and add to a flour dusted work surface
- Cut the dough into 4 pieces and roll each one out into a circle large enough to sit over your tart tin which is about ½ cm thickness.
- Carefully, line your tart case and tri off the excess pastry. Leave to one side and do the other 3 tarts. Blind bake the tarts for no more than 10 minutes
- Once all tarts have been lined with pastry, make your chocolate orange custard filling.
- Place 120z chocolate orange segments and the double cream in a heat proof glass bowl, and place the bowl ovr a suacepan filled with water to melt the 2 ingredients together.
- Once melted, remove from the heat and the saucepan, and leave to cool slightly - about 5 minutes should be enough
- Then add the egg and egg yolk and whisk well
- Pour into each of the tart cases and the carefully transfer the tarts to the oven and cook for about 20 minutes , until the custard filling is risen and set,
- Leave to cool completely and then place in the fridge for at least 1 hour before attempting to remove from your tart tins.
- Serve with cream or ice cream and enjoy.
These tasted really nice, and no leakages or breakages either! The pastry was buttery, crisp and zesty, and the chocolate orange custard filling was really good. I will have to make this again on a larger scale for Christmas as it would make a lovely dessert to serve for a special occasion like that.
So now over to you, on your marks get set……….BAKE!!!!!!!!
** A reminder of the Great Bloggers Bake Off 2014 rules**
So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:
**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up.
**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!
** all entries must carry the Great Bloggers Bake Off badge if possible please and a link to my blog
**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.
**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.
**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.
**the recipe linked up must not be one already posted on your blog – this is a bake along
This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!
Regular Great Bloggers who bake will recall that last year there was a prize draw for the finale of the GBBO – well I am very much working on doing the same again this year, and I can confirm that so far I am able to offer a bakeware pack from Viners worth £30
and hopefully some more prizes will be available as the bake along continues 🙂
See you next week for the round up xx
I was sent some Kerrygold Butter for the purpose of using in a recipe.
linking up to Supergolden Bakes