Even the most accomplished cooks need time savers, those meals that take elements of something ready made and with a tweek or two, or an innovative combination, turn them into something else. When House Of Fraser asked me to contribute a recipe to their Bloggers Recipe Book, I chose one of my ‘cheats’ recipes. Something that can be made by both novice and expert cooks. Even the possibly scary thought of blind baking, could be swopped for a shop bought pastry case. But the result is a bit of a show stopper.
The Blogger’s Recipe Book has fourteen recipes from fourteen fabulous bloggers, some you may know and follow and some will be new to you. There’s a mix of savoury such as Lavender and Lovage‘s Fabulous chorizo spiced Spanish Chicken And Rice and The Graphic Foodie’s fresh and healthy Beetroot Gnocchi. Plus a wonderful selection of cakes and desserts, The English Mum‘s delicious Iced buns, a secret weapon in getting sleepy teens out of bed, Barktime‘s tempting triple layered meringue streusel topped Apple Pie and my super easy showstopper Cheats Vanilla Cream Berry Tart.
House of Fraser will be featuring the recipes on twitter over the remainder of January, check them out, add some new recipes to your repertoire and discover some wonderful new blogs to follow.
Cheats Vanilla Cream Berry Tart
- 320g Ready rolled shortcrust pastry sheet (OR bought pastry case. If using a bough pastry case start the recipe at step 5)
- 370ml Double Cream
- 1½ teaspoon Vanilla paste
- 2 tablespoons Icing sugar (sifted)
- 500ml Good quality vanilla custard
- 530g Seasonal berries (I used 300g raspberries, 230g blackberries)
- Grease 26cm (10 inch) flan tin with a removable base and place on a baking sheet.
Preheat the oven to 180c gas mark 4
- Sparingly flour the work top and roll out your pastry sheet a little further, until very thin. Fold in half, with your rollin pin in the middle and transfer to the flan tin. Ensure the pastry completely covers the base and ease into the sides of the tin, any excess pastry can be allowed to fold over the edge of the tin onto the baking sheet. Place in the fridge for 30 minutes.
- Remove from the fridge, using a rolling pin roll over the top of the flan tin to remove the excess pastry overhang. Prick all over the base of the flan case with a fork. Take a piece of baking parchment large enough to cover the inside of the pastry case, screw up into a ball and then spread out ( this makes it easier to shape into your pastry case) Line the pastry case with the smoothed out paper and fill with baking beans.
- Place in the oven for about 20 minutes until it reaches a very pale golden colour, remove from the oven take out the parchment paper and baking beans and place back in the oven until deep golden brown about 5-7 minutes. Remove from the oven and set aside to cool.
- Meanwhile whisk the cream with the Icing sugar and vanilla paste until it forms stiff peaks. Gently fold the custard into the cream.
Once the pastry case has cooled remove from the flan tin and place on a flat plate. Fill generously with the custard mixture, smooth out gently and top with the berries. Sprinkle with a little more icing sugar just before serving if you wish.
Top with peach segments or red currants and blueberries to ring the changes.
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