portal_normal EE STRUCTURE orgcat: /PUBLICATIONS/EE-ECHO/LIFE

portal_normal PUBLICATION STRUCTURE cat: /publications/ee-echo/life

portal_normal CATEGORY STRUCTURE category: /PUBLICATIONS/EE-ECHO/CORK_LIVES

portal_normal STRUCTURE section: corklives

portal_normal getURLCurrent: /web/eveningecho/corklives/detailedstory?p_p_id=DetailedStory_WAR_portalsuite&p_p_lifecycle=0&_DetailedStory_WAR_portalsuite_arg_detailstory_uuid=e9472196-50e4-4d7a-aa8f-a6a8bd79104a

portal_normal getPortalURL getURLCurrent: http://www.echolive.ie./web/eveningecho/corklives/detailedstory?p_p_id=DetailedStory_WAR_portalsuite&p_p_lifecycle=0&_DetailedStory_WAR_portalsuite_arg_detailstory_uuid=e9472196-50e4-4d7a-aa8f-a6a8bd79104a

portal_normal getPortalURL: http://www.echolive.ie

portal_normal domain: http://www.echolive.ie

STRUCTURE EE_062016_general_layout.tpl - url: /corklives/Recipe-A-berry-tasty-tart-e9472196-50e4-4d7a-aa8f-a6a8bd79104a-ds

STRUCTURE EE_062016_general_layout.tpl - section: corklives

STRUCTURE EE_062016_general_layout.tpl - orgcat: orgcat = /PUBLICATIONS/EE-ECHO/LIFE

Cork Lives
Lemon and basil tart with red fruits by Mercy FentonPicture: Eddie O'Hare
Lemon and basil tart with red fruits by Mercy FentonPicture: Eddie O'Hare
SOCIAL BOOKMARKS

Recipe: A berry tasty tart

Lemon and Basil Tart

Pie Base

Ingredients

150g cream flour

½ tsp sea salt

½ tsp sugar

115 g unsalted butter

50ml ice water

Method:

  • In a food processor pulse flour, salt, and sugar to combine.
  • Add the butter and pulse until the mixture resembles coarse crumbs with some larger pieces remaining.
  • Add ice water; pulse until dough just starts to come together.
  • Lift the dough out and shape into a flat round, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
  • Butter and flour the base and sides of a fluted loose bottomed 9 in tart base.
  • Roll out the dough on a lightly floured surface to an 11-inch round, about the thickness of a Euro coin.
  • Carefully lift the dough into the tart base and press into the sides, fold over edge, then trim with a scissors allowing a small overhang.
  • Freeze until firm, about 1 hour.
  • Preheat oven to 175 C Line pie-crust with parchment and fill with weights or dried beans, bake for 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes.
  • Once cooked brush with egg yolk and bake again for 5 minutes – this helps seal the pastry and keep it crisp. Let cool.

Filling

360ml cream

360ml milk

Peel from 1 lemon (without pith) Use a speed peeler to take off strips

Small bunch basil leaves.

8 large egg yolks

85g sugar

3 tsp cornflour

pinch salt

Method:

  • Once the pastry is chilling prepare the lemon, basil custard.
  • Bring milk, cream, lemon and basil just to a boil in a medium pot.
  • Remove from heat, cover, and let sit at least two hours (or overnight in the refrigerator).
  • When ready to finish the tart, return milk mixture to a simmer, strain to remove lemon and basil sprigs.
  • Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture and cook gently in a clean pots pale and thick, about two minutes.
  • Pour into the pre baked tart crust, then bake for 25 to 30 minutes until just set (jiggle in the centre.)
  • Allow to cool completely then chill .
  • Meanwhile prepare a bowl of mixed berries then dust with a little icing sugar, when ready to serve pile the berries on top.

To contact Mercy email [email protected]