Organic Coconut Sugar
Made from the nectar of the...
- Ingredients
- Method
Ingredients
TART SHELL
- 1 cup plain flour
- ½ cup Chelsea Pure Decorating Icing Sugar
- ½ tsp baking powder
- 100g unsalted butter, softened
- 1 large egg
- 30g almond meal
- 1 vanilla bean, split and seeds scraped
FILLING
- ⅓ cup milk
- 2 cups cream
- 1 vanilla bean, split and seeds scraped
- 3 Tbsp Chelsea White Sugar
- 3 Tbsp Chelsea Organic Coconut Sugar
- 4 egg yolks
TO SERVE
- Chelsea Demerara Sugar
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Pre-heat oven to 160°C. Grease and line 8 tart cases with baking paper.
In the bowl of a mixer with a paddle attachment, sift flour, Chelsea Pure Decorating Icing Sugar and baking powder.
Add butter and mix on medium until a crumb is formed. Add eggs.
Once the dough begins to come together, add almond meal, mixing until combined. Cover and refrigerate for 4 hours.
Remove dough from fridge, kneading with hands to warm slightly. Using a rolling pin, roll out to approx 3-4mm thickness. Cut out 8 x 12cm circular shapes.
Place pastry circles inside the tart cases and blind bake for 10-12 minutes, or until golden brown. Remove from oven. Reduce heat to 130°C.
For the filling, heat milk, cream, vanilla bean pod and seeds and sugars in a small pot over medium heat. Bring to the boil and the remove from heat. Remove the vanilla bean pod.
Lightly whisk egg yolks together before adding to the mix. Continue to whisk until combined.
Pour filling evenly into baked tart cases. Bake for 10 mins. Remove from oven.
Generously dust each tart with Chelsea Demerara Sugar and blowtorch the top until caramelised.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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learn about baking
How to Choose SugarFor Baking?
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