Pattaya Daily News

19 May 2007 :: 16:05:18 pm 19173

COINTREAU CRANBERRY AND ORANGE TART

Cointreau butter and cream is ideal for serving with mince pies and Christmas pudding, but are also perfect for cooking.
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Preparation time: 20 minutes, plus 3 hours chilling, or overnight Cooking time: 20 minutes Serves: 8
569 kcal/36.5g fat/21.3% fat per serving 375g pack Short crust Pastry

200g Cointreau Butter (soften the butter and mix the Cointreau into the butter and caster sugar to taste) 50g caster sugar 3 large eggs plus 2 large egg yolk Finely grated zest and juice of 3 medium oranges lOOg frozen Forest Berry Reds 200ml Cointreau Cream (mix Cointreau with the cream to taste. 2 tbsp demerara / brown sugar, to glaze

(1) Preheat the oven to 200°C, gas mark 6. Roll out the pastry and use to line the base of a 24cm loose-bottomed, flan tin. Bake blind for 12-15 minutes until the pastry is golden and crisp. Allow to cool.

(2) Place the butter and sugar in a heavy-based pan and beat together with the eggs and yolks, until blended. Whisk in the zest and juice of the oranges.

(3) Place the mixture over a medium heat, whisking continuously for 4-5 minutes until it starts to thicken, then stir in the cranberries and 100ml of the cream. Boil for 1 minute, stirring continuously (do not boil for longer or the mixture will curdle). Pour the mixture into the pastry case and chill in the fridge for 3 hours, or overnight, until set.

(4) Just before serving, sprinkle the top with the sugar and cover the edges of the tart with foil. Place under a grill until the sugar melts and caramelises. Serve the tart in slices with the remaining Cointreau cream.


Cook’s tips: to prevent the pastry from shrinking when cooking, after lining the flan tin, place in the fridge for 10-15 minutes before baking. To bake blind, line the pastry with a sheet of baking parchment and fill with dried beans or rice. Once cooked, remove from the oven and allow to cool. Save the beans to use again.

Reporter : PDN staff   Photo : Internet   Category : Eating

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