Thursday, 3 July 2014

Berry Tartlets

So some of you may know about my addition to Rachel Khoo's, Little Paris Kitchen. Sadly the series finished after just one season as Rachel moved out of her tiny Parisian abode and back to her original home, London. Rachel started a new series, called Kitchen Notebook: London which was similar in content of her first series but lacked the quirky realness of the Paris series. I suspect this had a lot of do with the location and the missing ingredient of effortless Parisian charm. Beneath the setting, Rachel's talent of cooking is still there as well as her lovely personality.

This recipe, which I really love, comes from her Kitchen Notebook: London series. These tarts are in whole very simple to make but be warned that if you are making them for a crowd the fiddly cooking time does become a little tedious. I made 25 of these little pastries, but you can make as many or as little as you wish. I tripled the recipe below and kept making them until I ran out of pastry. 

  • 2-3 tbsp sugar
  • 175g ready made (all butter) puff pastry
For the filling
  • 90g butter, softened
  • 125g icing sugar
  • 90g cream cheese
  • 1 large handful fresh berries (I used blueberries and raspberries)
  • Icing sugar for dusting
  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Dust the work surface with half the sugar and roll out the pastry to a landscape rectangle roughly 20cm x 15cm. Dust with the remaining sugar and roll over the rolling pin to press the sugar in. Tightly roll it along the longer side.
  3. Cut the roll into 6 same-sized pieces. Take one piece and place it spiral side up into a muffin tin. Use your thumb to push the dough outwards evenly to coat the inside, until it reaches the top of the muffin hole. Repeat with the rest of the spirals.
  4. Prick the base of each one with a fork, then line with baking paper and add ceramic baking beans to each.
  5. Bake for 20 minutes with the beans, then remove the beans and return to the oven for the centres to cook for a further 10 minutes.
  6. Remove from the muffin tins immediately (otherwise they caramelise and stick) and leave to cool.
  7. For the filling: Beat together the butter and the icing sugar, then whip lightly. Beat in the cream cheese until well blended.
  8. Scoop the filling into a piping bag, cut off the tip and pipe the frosting onto the tartlet base and decorate with berries. Dust with icing sugar. 
Note: If you are making a lot of these, I recommend you do so in 6 piece batches. For one of my batches I used a 12 hold muffin tin and I couldn't remove them quickly enough before they began to caramelise and stick.