Demerara Sugar
Demerara (pronounced...
Details page sections
Pastry
Christmas Cranberry Tart
1 hours
40 mins
Easy
8
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- Ingredients
- Method
Ingredients
- Melted butter, for greasing
- 1½ cups plain flour
- ½ cup hazelnut meal
- ½ cup Chelsea Caster Sugar
- 160g butter, diced, chilled
- 1 egg
- Extra plain flour, for kneading
- 2 tbsp Chelsea Golden Syrup
- 1 tbsp cornflour
- 2 cups frozen cranberries, thawed
- 2 tbsp Chelsea Demerara Sugar
- Thickened cream, to serve
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
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Method
Preheat oven to 200°C conventional (or 180°C fan-forced). Grease a 20cm fluted loose-bottom flan tin with melted butter and line base with baking paper.
Put flour, hazelnut meal, 2 tablespoons of the Chelsea Caster Sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until just combined.
Spoon out 1 cup of the crumble mixture and put in a bowl. Add 1 tablespoon water to processor and process until a dough forms. Turn out onto a lightly floured surface and knead until smooth. Form into a 3cm-thick round. Wrap in plastic wrap and refrigerate for 30 mins.
Put remaining Chelsea Caster Sugar, Chelsea Golden Syrup, cornflour and 1 tablespoon of water in a medium saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes to the boil. Cook for 2 mins, then stir in cranberries. Cool.
Meanwhile, roll out dough between 2 sheets of baking paper until 3mm thick and large enough to line prepared tin. Line tin and trim. Put in freezer for 10 mins.
Line dough with baking paper and fill with baking beads or dried beans. Bake for 15 mins. Remove beads and paper. Bake for 10 mins or until just cooked and light golden. Cool for 20 mins.
Spoon cranberry mixture into pastry shell. Sprinkle reserved crumble mixture and Chelsea Demerara Sugar over top. Bake for 20 mins or until golden on top. Serve with cream.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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