Yesterday’s
kitchen activity was Ottolenghi’s buttermilk and bay leaf tart using the exact
recipe at The Guardian except the bay leaf quantity (used 3 instead of 15).
Because of
using 28 cm tart dish for the recipe of
24 cm, our tart was slightly thiner but the taste is amazing and recipe is
quite practical:
For the filling:
285ml buttermilk (one standard
supermarket tub)
100ml double cream
15 bay leaves
50g melted unsalted butter
4 eggs
180g caster sugar
2 tbsp plain flour
½ tsp grated lemon zest
100ml double cream
15 bay leaves
50g melted unsalted butter
4 eggs
180g caster sugar
2 tbsp plain flour
½ tsp grated lemon zest
For
the pastry:
150g plain flour
¼ tsp salt
80g cold unsalted butter, cubed
150g plain flour
¼ tsp salt
80g cold unsalted butter, cubed
35ml ice-cold water
First make the pastry. Mix the flour and salt in a large
bowl, then add the butter and, with your hands, rub in until it resembles
breadcrumbs. Stir in the water and bring the mixture together to form a
dough. Stop mixing as soon as it comes together, wrap in clingfilm and store in
the fridge for at least two hours.
Meanwhile, put the buttermilk, cream and bay
leaves in a medium saucepan. Place on a very low heat and simmer for about 10
minutes, stirring all the time, making sure the buttermilk does not boil and
split. If you have a thermometer, use it to check that the milk is
not going above 70C. Leave to cool for at least an hour (or overnight, if you
have time), then remove the bay leaves and stir in the melted butter.
Heat the
oven to 170C/335F/gas mark 3. Roll out the pastry into a 32cm-diameter circle.
Very lightly grease a fluted tart tin that's 24cm in diameter with a 4cm edge,
and line with the pastry. Chill for 30 minutes, then line with parchment paper,
fill with baking beans and bake for 25 minutes. Remove the beans and
paper, bake for another 10 minutes until golden, then set aside to cool.
Raise
the oven temperature to 180C/350F/gas mark 4. Whisk together the eggs and sugar
until light and airy. Fold in the infused buttermilk, followed by the flour and
lemon zest, and mix gently until smooth. Pour into the pastry shell and cook
for 30 to 35 minutes, until just set. Remove from the oven and leave to cool
down. Take out of the tin and serve at room temperature.
Okuyorum okuyorum yok yapamam diyorum :) böylesini yapmam mümkün değil. Bir kere bu inceliği tutturamam gibi geliyor hadi tutturdum tadını verebilirmiyim acaba :)
YanıtlaSilCat çok nefis görünüyor ya, sunumun ayrı güzel ne diyeyim. Ellerine sağlık.
Sevgili Aslı, yapılmayacak bir şeyi yok, yaparsın, aslında çok pratik bir tarif. Türkiye'de yaparken tek sorun sanırım süpermarkette hazır yayıkaltı süt (buttermilk) ve yoğun krema (double cream) satılmıyor olması.
YanıtlaSilYayıkaltı sütü evde hazırlamak mümkün ama bir sürü yerde onun olmadığı yerde, yerine kefir kullanılabileceği yazıyor. Sözü edilen krema da yoğun, %48 civarı yağ içeren bir krema. Ona en yakın hangi markanınkiyse Türkiye'de, onu kullanınca olur gibi sanki :) .
Çok teşekkürler, beğenmene sevindik :) .