Chocolate & Strawberry Tart

Ingredients                                                                                    Strawberry-tart-easy-living-13jun13_pr_bt_408x408

1 Ready made Sweet Pastry Case

For the Creme Patissiere:

3 egg yolks

50g caster sugar (Domino fine sugar for USA)

1 tbsp plain flour

2 tbsps cornflour

250ml semi skimmed milk

1 tsp vanilla essence

To Finish:

100g dark chocolate, broken into pieces

1/2 a 35g strawberry jelly tablet (USA uses jello powder packs)

1 kg strawberries, hulled and halved

Dark & White chocolate curls to decorate

 

Method

To make the creme patissiere, whisk the egg yolks & sugar together for 4-5 mins. Sift the flours over the surface then gently fold together. Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth. Return to the pan & cook over a medium heat, stirring until very thick. Take off the heat & stir in the vanilla. Cover with a piece of non stick baking paper & let cool

Take the tart case & place on a plate or cake stand. Melt the dark chocolate in a bowl set over a pan of simmering water, then spoon over the inside of the tart case. leave for about 20 mins to set. make up the jelly as the pack directs using half the water. Cool then chill for about 20 mins in the refrigerator.

Spoon the creme patissiere into the tart case. Pile the strawberries on top & brush generously with the cooled jelly (you will have quite a lot left) & chill for 30 more minutes until the jelly is set. Sprinkle with the chocolate curls.

 

Recipe is from my copy of Great British Food Magazine

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Sea Scallops with Orange and Rosemary

Ingredients                                                                                                                                  200912-omag-food-orange-scallops-220x312
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped shallots
  • 16 dry-packed large large sea scallops (about 1 3/4 pounds)
  • Flour , for dredging
  • Sea salt and freshly ground pepper
  • 1/2 cup dry dry white wine , such as sauvignon blanc or Albariño
  • 1 Tbsp. fresh fresh lemon juice plus more lemon juice to taste
  • 1/2 cup fresh fresh orange juice (from about 1 large orange)
  • 1 Tbsp. julienned orange peel , preferably organic
  • 1 Tbsp. unsalted unsalted butter
  • 2 Tbsp. chopped fresh fresh rosemary
  • Cooked wild rice , for serving

 

Directions
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Original recipe from http://www.oprah.com