Maximum procrastination is taking place at the moment. Eating and cooking is much more tempting than revising about the 1066 conquest.
Being at home means rediscovering all the new foodie treats that have been bought in my absence. Along with a pasta attachment for the Kitchen Aid and some millionaires shortbread, I found a jar of vanilla paste. It’s the most intense smell ever and when added to milk, flour, sugar and eggs it makes a fab creme pat.
I hadn’t made creme pat (or even custard) before yesterday, but following Richard Bertinet’s wise words it turned out well. It’s hard to resist sitting and eating it straight out of the bowl especially when the smell of vanilla is wafting up, but it’s definitely worth the wait and tastes even better with sweet super thin crispy pastry, sweet raspberries and crunchy pistachios.
Not only do they taste beautiful, but their looks are something to be admired as well.
The Recipe (Makes 4)
175g plain flour
Pinch of salt
63g unsalted butter
63g caster sugar
1 egg yolk, beaten for egg wash
1 teaspoon vanilla paste
3 egg yolks
60g caster sugar
25g plain flour
Handful of raspberries
50g pistachios, crushed
– For the pastry, stir the flour and salt together, add the butter cut into cubes and rub into the mixture.
– Add the sugar and egg and mix together till it forms a dough.
– Wrap the dough in cling film and chill in the fridge ideally overnight or at least for 3 hours.
– Meanwhile, make the creme pat. Place the milk and vanilla paste in a large pan and warm through.
– Place the eggs, sugar and flour in a mixing bowl and whisk until it turns light in colour.
– Slowly pour in the warm milk mixture, then return it to the pan.
– Heat slowly, stirring until it thickens, then pour into a clean bowl and place a circle of greaseproof paper on top to stop it from forming a skin.
– Place in the fridge to chill.
– Meanwhile, remove the pastry from the fridge. Flour a work surface and roll out very thinly.
– Place the pastry in the 8cm baking tins and place greaseproof paper on top and fill with baking beans.
– Chill for 30 mins in the fridge.
– Pre heat the oven to 190 degrees. Once chilled remove from the fridge, place on a baking tray and bake for 15 minutes.
– Remove from the oven, life out the paper and baking beans, brush with egg yolk and bake for a further 8 minutes.
– Once cooled, remove from the tins and fill with the creme pat.
– Then arrange the raspberries and pistachios on top however you’d like.