Inntil den svært enkle desserten kom på bordet. Etterpå var det ingen som pratet om den saftige entrecôtekammen.
Dessert er undervurdert, og det er for lite dessert på Andymat. Dagens gjesteskribent hjelper oss i riktig retning. Jeg kunne skrevet en lang fortelling om hvordan hennes desserter smelter seg inn i hukommelsen av karamell, vanilje, krem, frukt og bær. Men jeg tror egentlig ikke det er nødvendig. Jeg tror det holder med følgende introduksjon:
Hun heter Julie. Hun er fransk ...
Tarte aux framboises
For the shortcrust pastry:
- 200g white flour
- 100g unsalted butter
- 1 pinch of salt
- 1 pinch of sugar
- Some cold water
- 250ml milk
- Half of a vanilla pod
- 50g sugar
- 2 egg yolks
- 35g white flour
- A teaspoon of rum (optional)
- Knob of butter
Any you want, enough to cover the pastry. I usually have 2 punnets of raspberries/1 punnet of strawberries/2 punnets of blueberries
1. Prepare the pastry: Mix the flour and the butter together. Add the salt and sugar. Add some water bit by bit until you get a dough which isn't crumbly anymore. It should easily form a dough ball. Too much water will make the dough collapse. Leave in the fridge for an hour.
After an hour, preheat the oven at 180° traditional/160° fan/gas 4. Roll out using a rolling pin. You shouldn't use much flour to flour the surface or the pin (or your hands) as it will lead to a crumbly dough which risks collapsing. It may also collapse if you overwork it. The trick is to briefly and roughly rolling out the dough, by some kind of miracle transferring it to a baking dish (mine was about 24 cm wide, if wider/smaller adjust quantities of ingredients) and then continue extending it to fit the dish using your fingers. First bake for 15 min with a bag of baking beans/rice to avoid the dough rising/creating bubbles and then for another 15 minutes without the rice/beans.
2. Prepare the creme patissiere. Cook the milk with the vanilla pod split in half until it reaches boiling point. At the same time using a mixer or a fantastic Kitchenaid, mix the yolks and the sugar to meringue (norsk: marengs). Then add bit by bit the flour and the rum (if wanted) while mixing. Once the milk has boiled, I usually take out the pod and try to scrape out the seeds to add them back to the milk and increase flavour. Pour the milk bit by bit to the sugar/egg mix and return to the pan once mixed.
You need to cook the sauce at low temperature on the hob until it thickens well. It may also reach boiling point. Remove from the fire and leave to cool down. Of course since this is French you still need to add the knob of butter at the end so that it melts in full harmony with the sauce and adds delight and this is the only reason this sauce is good in the first place!
3. Once the pastry and the cream have cooled down, you can start assembling the tart. Spread the cream on the tart, add the sliced/whole fruits and Voila!
You have a fantastic tarte aux framboises/tarte aux fraises/tartes aux myrtilles/tarte magique/tarte fantastique............
