First of all, warm wishes to all on our 65th Independence day!
A Tri Colour Tart made of fresh fruits and pastry cream, perfect for our Independence Day breakfast (yup breakfast...go figure!!).
As we all know, The National flag of India is a horizontal rectangular tricolour flag, of saffron, white and green; with the Ashok Chakra, a 24-spoke wheel, in navy blue at its centre.
I came across this beautiful passage on Wikipedia,
Bhagwa or the saffron colour denotes renunciation or disinterestedness. Our leaders must be indifferent to material gains and dedicate themselves to their work. The white in the centre is light, the path of truth to guide our conduct. The green shows our relation to (the) soil, our relation to the plant life here, on which all other life depends. The "Ashoka Chakra" in the centre of the white is the wheel of the law of dharma. Truth or satya, dharma or virtue ought to be the controlling principle of those who work under this flag. Again, the wheel denotes motion. There is death in stagnation. There is life in movement. India should no more resist change, it must move and go forward. The wheel represents the dynamism of a peaceful change.
I used peaches for saffron, bananas for white and kiwi for green colour. I had kept aside some blueberries from my earlier bake (remember the Blueberry Cream Cheese Coffee Cake) for the Ashok Chakra, but strangely it disappeared from the fridge..hmmm I wonder where did it go?? You know what, looking at the giggling faces of my daughters, I think I know...
Fresh Fruit Tart with Pastry Cream
Ingredients:
2 kiwi fruits, peeled and sliced
2 bananas, peeled and sliced,
2 peaches, peeled, cored and sliced
For the short crust pastry tart base
150 grams all purpose flour
2 teaspoons icing sugar
75 grams cold butter
1 egg yolk
1-2 teaspoons ice cold water
For the Pastry Cream:
25 grams caster sugar
1 egg yolks
10 grams all purpose flour
10 grams cornflour
150 ml milk
1/2 teaspoon vanilla
Method:
First we will make our pastry cream, as we need it to cooled down before used as a filling in our tart. In a medium size heatproof bowl, mix the sugar and egg yolk. In another bowl, sift the flour and cornflour together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Pour the milk slowly into the egg mixture, whisking continuously to prevent curdling. If the mixture curdles, then strain it. Then place the egg mixture into a medium saucepan and cook over a medium heat until boiling, whisking constantly. when it boils, continue to whisk constantly for a minute or so until it becomes thick. Remove from heat and whisk in vanilla extract. Pour into a clean bowl and immediately cover the surface with a plastic wrap to prevent a crust from forming. Let the cream cool in refrigerator for a few hours before using.
Heap the flour on a work surface and make a well. Put in the butter, sugar and egg. Using your fingertips, mix and cream these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture. Add the water and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4-5 times until it is smooth. Roll it into a ball.
Lightly dust your work surface and rolling pin with flour. Using light strokes and applying even pressure, roll out the pastry, giving it a quarter turn and flipping it over from time to time. This will prevent it from sticking and helps to keep it aerated. Continue until the pastry is the size and shape required. Make sure to roll out 5-7 cm larger then the size of the tart tin.
Transfer the pastry to your lightly greased flan or tart tin. Lightly press the pastry into the edges of the tin and into the flutes. Trim off the excess pastry with a knife. Rest the pastry case in the fridge for 20 minutes or so.
Prick all over the pastry base with a fork, to release the trapped air.
Line the flan or tart case with a parchment paper and fill with a layer of baking beans to weight the pastry down and prevent it from rising unevenly. Bake blind in the oven at 180 degree Celsius for 20 minutes. Remove the beans and paper, then return the pastry case to the oven for 15 minutes until completely cooked. Cool on a wire rack. Your pastry case is now ready for use. Either use it at once or leave until cold, then wrap in cling film and freeze for up to 2 weeks. Take out of the freezer about 20 minutes before filling.
Assembling the tart:
Put the pastry case on a serving platter. Spread the pastry cream on to the bottom of the case. Arrange the sliced fruits on the top.
Linking this to the AlphaBakes Challenge hosted by Ros@The More Than Occasional Baker and Caroline@Caroline Makes.
And to Bakealong#5 hosted by Resh@ daily Cuppa.
As we all know, The National flag of India is a horizontal rectangular tricolour flag, of saffron, white and green; with the Ashok Chakra, a 24-spoke wheel, in navy blue at its centre.
I came across this beautiful passage on Wikipedia,
Bhagwa or the saffron colour denotes renunciation or disinterestedness. Our leaders must be indifferent to material gains and dedicate themselves to their work. The white in the centre is light, the path of truth to guide our conduct. The green shows our relation to (the) soil, our relation to the plant life here, on which all other life depends. The "Ashoka Chakra" in the centre of the white is the wheel of the law of dharma. Truth or satya, dharma or virtue ought to be the controlling principle of those who work under this flag. Again, the wheel denotes motion. There is death in stagnation. There is life in movement. India should no more resist change, it must move and go forward. The wheel represents the dynamism of a peaceful change.
I used peaches for saffron, bananas for white and kiwi for green colour. I had kept aside some blueberries from my earlier bake (remember the Blueberry Cream Cheese Coffee Cake) for the Ashok Chakra, but strangely it disappeared from the fridge..hmmm I wonder where did it go?? You know what, looking at the giggling faces of my daughters, I think I know...
Fresh Fruit Tart with Pastry Cream
Ingredients:
2 kiwi fruits, peeled and sliced
2 bananas, peeled and sliced,
2 peaches, peeled, cored and sliced
For the short crust pastry tart base
150 grams all purpose flour
2 teaspoons icing sugar
75 grams cold butter
1 egg yolk
1-2 teaspoons ice cold water
For the Pastry Cream:
25 grams caster sugar
1 egg yolks
10 grams all purpose flour
10 grams cornflour
150 ml milk
1/2 teaspoon vanilla
Method:
First we will make our pastry cream, as we need it to cooled down before used as a filling in our tart. In a medium size heatproof bowl, mix the sugar and egg yolk. In another bowl, sift the flour and cornflour together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Pour the milk slowly into the egg mixture, whisking continuously to prevent curdling. If the mixture curdles, then strain it. Then place the egg mixture into a medium saucepan and cook over a medium heat until boiling, whisking constantly. when it boils, continue to whisk constantly for a minute or so until it becomes thick. Remove from heat and whisk in vanilla extract. Pour into a clean bowl and immediately cover the surface with a plastic wrap to prevent a crust from forming. Let the cream cool in refrigerator for a few hours before using.
Heap the flour on a work surface and make a well. Put in the butter, sugar and egg. Using your fingertips, mix and cream these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture. Add the water and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4-5 times until it is smooth. Roll it into a ball.
Lightly dust your work surface and rolling pin with flour. Using light strokes and applying even pressure, roll out the pastry, giving it a quarter turn and flipping it over from time to time. This will prevent it from sticking and helps to keep it aerated. Continue until the pastry is the size and shape required. Make sure to roll out 5-7 cm larger then the size of the tart tin.
Transfer the pastry to your lightly greased flan or tart tin. Lightly press the pastry into the edges of the tin and into the flutes. Trim off the excess pastry with a knife. Rest the pastry case in the fridge for 20 minutes or so.Prick all over the pastry base with a fork, to release the trapped air.
Line the flan or tart case with a parchment paper and fill with a layer of baking beans to weight the pastry down and prevent it from rising unevenly. Bake blind in the oven at 180 degree Celsius for 20 minutes. Remove the beans and paper, then return the pastry case to the oven for 15 minutes until completely cooked. Cool on a wire rack. Your pastry case is now ready for use. Either use it at once or leave until cold, then wrap in cling film and freeze for up to 2 weeks. Take out of the freezer about 20 minutes before filling.
Assembling the tart:
Put the pastry case on a serving platter. Spread the pastry cream on to the bottom of the case. Arrange the sliced fruits on the top.
Linking this to the AlphaBakes Challenge hosted by Ros@The More Than Occasional Baker and Caroline@Caroline Makes.
And to Bakealong#5 hosted by Resh@ daily Cuppa.
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