PASTRY RECIPE FOR TARTS RECIPES

Steps:

• For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.
• Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays.
• To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.
• Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).
• For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.
• For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown.
• For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.
• For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.
• For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney.

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.