pastry week 6

fresh fruit tart filling, short crust, sugar crust and quiche filling...

salam everyone! during this week we are making variety of pastry like fruit tart filling, short crust, sugar crust and quiche filling. its one of the most enjoyable day at the kitchen and without further ado, lets get to the recipe!

Recipe of Short crust

- 200 gm Soft flour

- 100 gm Butter

- 1 no Egg

- ½ tsp Salt

- 2 tbsp Milk

Recipe of Sugar crust

- 250 gm Soft flour

- 125 gm Butter

- 1 no Egg

- 1 tbsp Castor sugar

- 2 tbsp Milk

Method:
1. Sift flour into a mixing bowl add butter
2. Rub butter into flour to the proper degree
3. For flaky dough, until fat particles are the size of peas or hazelnut
4. For mealy dough until mix resembles cornmeal
5. Dissolve salt and sugar if used in water
6. Add egg and water to flour mixture. Mix very gently just until water is absorbed. Do not overwork the dough
7. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours
8. Scale portions of dough as needed

fresh fruit tart recipe:

• 250 ml                           milk
• 1 no                               egg
• 25 gm                            custard sugar
• 50 gm                            castor sugar
• ¼ tsp                             vanilla essence

Topping

• - 2 nos Kiwi
• - 4 nos Strawberry
• - 2 nos Peach
• - 10 nos Grape

GLAZING

• Apricot jel

method:
1. In a heavy saucepan, dissolve the sugar in the milk
2. With a whip, beat eggs and pour in the milk mixture. Add in custard powder and vanilla essence.
3. Bring the mixture to the heat and bring to a boil
4. When the mixture crones to a boil and thickens, remove from the heat

quiche filling recipe:

Salted royal

- 65 ml Milk
- 65 ml Heavy cream
- 1 nos Egg

Chicken filling
-200 gm. Chicken; minced
- 1 no Onion; chopped
- 1 tsp. Dried herbs
            Seasoning

Topping
-100 gm. Mozzarella cheese


METHODS
1. In a mixing bowl, stir in the milk, heavy cream and egg until perfectly smooth. Set aside.
2. For chicken filling, sauté onion and dried herbs. Add in minced chicken. Season to taste with salt and pepper. Arrange in the pre-baked pastry case. Pour over the sauce and sprinkle with the cheese.
3. Return to the oven for 10 minutes, until the custard is stiff and cheese is bubbling. Serve hot.