les
Sous Chef
Sunday dessert with less calories...
& a little one for my nephew, who's 16 tomorrow & in the middle of exams..bless
Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
For the pastry
& a little one for my nephew, who's 16 tomorrow & in the middle of exams..bless
Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
For the pastry
- 170g Plain (AP) flour
- 115g Butter, chopped into small pieces (see Cook’s Tips 1.)
- 1 Free range egg yolk
- 8g Splenda granulated low calorie sweetener
- ½ Lemon rind, grated
- Sieve the flour, and Splenda together onto a clean work surface, sprinkle over the grated lemon
- Make a well in the middle and add the chopped butter and egg yolk to the well
- Using your fingertips, gently work the mixture together, until you have a ball of dough
- Divide the dough into 3 equal pieces
- Shape each piece into a round shape
- Take one round and gently push down into the pastry case
- Use your fingers to flatten the dough at the bottom and gently work it up the sides (see Cook’s Tips 2.)
- Chill in the refrigerator for 30 minutes
- Prick each tartlet with a fork several times, base and sides
- Line each one with foil and cover the base with baking beans
- Bake blind in a pre heated oven 190°C/365°F/Gas mark 5 for 15 minutes
- Remove from oven and take out beans and foil, leave to cool on a wire rack
- 6 Free range egg yolks
- 15g Splenda
- 1 Vanilla pod
- 525ml Semi skimmed milk
- 40g Plain (AP) flour
- Whisk together the egg yolks and Splenda until thick and creamy
- Beat in the flour
- Score the vanilla pod down one side and add it to the saucepan with the milk
- Bring the milk gently to the boil (see Cook’s tips 3.)
- Remove the vanilla pod and slowly pour the milk into the egg mixture, vigorously whisking
- Pour the mixture back into the saucepan; continue stirring over a low heat until it thickens (see Cook’s tips 4)
- Pour the mixture into a bowl and cover with clingfilm and allow to cool
- Divide the pastry cream between the tartlets
- Decorate with fruit of your choice
- 1. I used Lurpak light
- 2. You can roll the pastry out, your preference
- 3. The milk must come to the boil or it won’t thicken
- 4. If the mixture goes lumpy, just use a whisk to break it up, or pour through a sieve
- 3 x 4 inch/100mm non stick tart cases with loose bottoms, cover the base with greased, greaseproof paper, then grease the sides
- Medium saucepan
- 170g Plain (AP) flour
- 115g Lurpak light butter
- 1 Free range egg
- 8g Splenda granulated low calorie sweetener
- 1 Lemon
- 15g Splenda
- 1 Vanilla pod
- 525ml Semi skimmed milk
- 6 Free range eggs
- 40g Plain (AP) flour
- Fruit of your choice