THE UPPER CRUST
BAKE LIKE A PRO WITH THESE DROOL-WORTHY TART RECIPES FROM THE TEAM AT BOURKE STREET BAKERY AND THEIR LONG-AWAITED COOKBOOK, ALL THINGS SWEET
SWEET SHORTCRUST PASTRY
“This pastry will have a slightly uneven edge around the rim of the tin, resulting in a tart that looks rustic and homemade, which is what we aim for at Bourke Street Bakery. If you are after a perfectly even effect, this is not the pastry to use – this dough has water in it, which means it will shrink as the water evaporates during baking; the following method is to help counteract this shrinkage.
The number of tarts you end up with will vary, depending on how thinly the pastry is rolled. The dough can be frozen for up to two months.”
Makes 1 quantity
Prep time 30 mins, plus chilling
Equipment Small bowl; large bowl; pastry scraper; plastic wrap; rolling pin; tray
400g unsalted butter, chilled, cut into 1.5cm cubes 20ml vinegar, chilled 100g caster sugar, chilled 170ml water, chilled 665g plain flour, chilled, plus extra for dusting 1 tsp salt
1 Remove butter from refrigerator 20 minutes before you start – butter should be just soft, but still very cold, so it doesn’t melt through the pastry while mixing.
2 Place vinegar, sugar and water in small bowl, stirring well. Set aside for 10 minutes, then stir again to completely dissolve sugar.
3 Mix flour and salt by hand in large bowl and toss butter through. Use fingertips to rub butter into flour to partly combine.
4 Turn out dough onto clean bench and gather together. Sprinkle with vinegar mixture and use the palm of your hand to “smear” this mixture away from you across the bench (a pastry scraper is a useful tool here). Gather together again and repeat this smearing process twice more, before gathering the dough again. You should still be able to see streaks of butter marbled through the pastry; this gives a slightly flaky texture to the final product.
5 Divide dough into two equal portions and shape into two round, flat discs, 2cm thick. Wrap each disc in plastic wrap and chill for at least 2 hours, or overnight.
6 Remove pastry from refrigerator 20 minutes before you wish to roll it. Sprinkle a little flour on the bench and rub a little flour over rolling pin. Working from centre of pastry, gently roll dough away from you, then turn dough about 30 degrees and roll out again. Repeat this process until you have a flat round disc, about 3mm thick. Sprinkle extra flour over the bench and rolling pin as needed, but use sparingly – if too much flour is absorbed into dough, pastry will end up with poor flavour and texture.
7 Transfer pastry to tray, cover with plastic wrap and refrigerate for at least 2 hours to allow the gluten to relax.
CHOCOLATE, MARSHMALLOW AND JAM TARTS
“Another nostalgic childhood treat taken to new heights in a tart, with fluffy marshmallow and raspberry jam coated with dark Belgian chocolate.”
Makes 20 x 8cm tarts
Prep time 40 mins, plus setting and chilling Cooking time 30 mins
Equipment Baking paper; rolling pin; 11cm round cutter; 20 x 8cm round, fluted loose-based tins; foil; baking beads or uncooked rice; saucepan; hand-held blender or food processor; 4.5cm cutter; heatproof bowl; saucepan; tray
Cooking oil spray
600g marshmallow mixture (recipe over page; make up to end of step 2)
1 quantity sweet shortcrust pastry (see recipe, left) Icing sugar mixture, for dusting
Cornflour, for dusting
RASPBERRY JAM 100g frozen raspberries
50g caster sugar
Juice of 1 lemon
DARK CHOCOLATE GANACHE
210g dark Belgian chocolate (55% cocoa), chopped 140ml pouring cream 1 Spray a clean work surface with cooking oil spray and lay down a 30cm x 40cm piece of baking paper. (The spray will help stick paper to the bench to hold it in place.) Spray paper well, then smooth out marshmallow mixture to cover – it should end up being about 5mm thick. Leave to set for at least 3 hours, or overnight.
2 Roll out pastry to 3mm thick and cut it into 20 x 11cm rounds (you may need to knead excess pastry back together and reroll to get 20 discs). Put pastry rounds on top of tart tins and gently push them into tins, moving round the rim until all of the pastry has been inserted – you should have about 1cm dough hanging over the sides. Use index finger and thumb to work your way around the edge, forcing pastry into tins so little or no pastry is left protruding. Rest pastry cases in freezer for at least 20 minutes.
3 Preheat oven to 200°C. Blind-bake pastry cases for 20–25 minutes, or until golden, using double layer of foil and some baking beads or uncooked rice to fill the case. Remove from oven and allow to cool.
4 RASPBERRY JAM Put all jam ingredients in saucepan and bring to the boil. Reduce heat to medium and cook, stirring, for 5 minutes. Cool slightly, then puree using hand-held blender or food processor. Cover and set aside.
5 Dust the marshmallow once set with a mixture of equal parts icing sugar and cornflour. Flip marshmallow over, then remove paper and dust the other side. Cut out 40 marshmallow circles, about 4.5cm in size, and set aside.
6 DARK CHOCOLATE GANACHE Place chocolate in heatproof bowl. Put cream in saucepan over medium heat and bring to boiling point, then pour over chocolate and stir until chocolate has melted.
7 Put blind-baked shells on tray. Place one marshmallow disc in bottom of each. Spoon 1 tsp jam onto middle of each disc; top with another marshmallow. Spoon 2 tsp warm ganache into each shell, smoothing it with the back of a spoon as you go, and giving tarts a gentle tap down to give a smooth finish. The tarts keep in an airtight container at room temperature for up to 3 days; do not refrigerate.
Makes 80 Prep time 25 mins, plus overnight setting
Equipment 34cm x 24cm x 3.5cm tray; baking paper; bowl; electric stand mixer with whisk attachment; saucepan; sugar thermometer; sieve; sharp knife
4 titanium-strength gelatine sheets, or 20g gelatine powder 5 (180g) egg whites 350g caster sugar ²⁄³ cup water 150g liquid glucose 1 vanilla bean, seeds scraped Cornflour, for dusting
Icing sugar mixture, for dusting
1 Line tray with baking paper. Soak gelatine sheets in bowl of cold water for 5 minutes. Squeeze out water before using.
2 Put egg whites in bowl of electric stand mixer fitted with whisk attachment. Place sugar, water, glucose and vanilla seeds in saucepan and bring to boil, stirring until sugar has dissolved. Continue cooking and when a temperature of
121°C is reached, start whisking egg whites on high speed until firm peaks form. When sugar mixture reaches 127°C, add soaked gelatine (or powder, dissolved in 30ml water). With mixer running, slowly add sugar mixture to egg whites. Whisk on high speed until mixture starts to cool; about 10 minutes.
3 Dust lined tray with equal parts cornflour and icing sugar sifted together. Pour marshmallow mixture into tray; smooth the top. Or you could use a piping bag with a 5mm nozzle to pipe the mixture in domes onto the tray. Sprinkle with more icing sugar and cornflour mix. Leave overnight at room temperature.
4 Using a sharp knife, cut into marshmallows. They keep in an airtight container at room temperature for 1 week.
GOLDEN SYRUP TARTS
“These light tarts have a beautiful golden-amber colour. The filling should be like a wobbly caramelised custard.”
Makes 4 x 10cm tarts
Prep time 30 mins, plus chilling Cooking time 1 hour 20 mins
Equipment 4 x 10cm loose-based tart tins; rolling pin; 15cm round cutter; foil; baking beads or uncooked rice; baking tray; heatproof bowl; saucepan; strainer
Melted butter, for greasing
1 quantity sweet shortcrust pastry (see recipe, page 171)
360ml pouring cream 100g golden syrup or treacle, plus an extra 50g for topping 6 egg yolks 1 vanilla bean, seeds scraped
1 Brush tart tins with melted butter. Roll out pastry to 3mm thick and cut into 4 x 15cm rounds (you can knead excess dough back together and reroll to get a few more discs to keep in the freezer). Place pastry rounds on top of tart tins and gently push them into tins, moving round the rim until all pastry has been inserted – you should now have about 1cm dough hanging over the sides. Use your index finger and thumb to work your way around the edge, forcing pastry into tins so that little or no pastry is left protruding. Rest pastry cases in the freezer for at least 20 minutes.
2 Preheat oven to 200°C. Blind-bake pastry cases for 20–25 minutes, or until golden, using a double layer of foil and some baking beads or uncooked rice to fill case. Remove from oven and allow to cool. Turn oven down to 110°C, without the fan on. Set cooled blind-baked tart shells on baking tray.
3 FILLING Put cream, golden syrup, egg yolks and vanilla pod and seeds in heatproof bowl and place over saucepan of simmering water, stirring until combined.
4 Strain mixture and pour into blind-baked tart shells. Bake for 45–50 minutes or until filling is just set.
5 Remove from oven and increase temperature to 200°C. Warm remaining golden syrup until thin and runny, then very gently pour over tart fillings, being careful not to break the surface. Return to oven for
3–5 minutes, until lightly browned.
6 Cool for 30 minutes before serving. The tarts will keep in an airtight container in the fridge for a day.
PASSIONFRUIT MERINGUE TARTS
“Light and fluffy, these tarts are perfect for summer. The curd is not suitable for a large tart as it is soft, making it impossible to cut into portions, but is perfect for little tarts.”
Makes 20 x 8cm tarts
Prep time 45 mins, plus chilling Cooking time 25 mins
Equipment Small, heavy-based saucepan; pastry brush; sugar thermometer; electric stand mixer with whisk attachment; 20 x 8cm loose-based tart tins; rolling pin; 11cm round cutter; foil; baking beads or uncooked rice; piping bag; blowtorch MERINGUE
200g caster sugar 60ml water 50g liquid glucose 125g egg whites TART
Melted butter, for greasing 1 quantity sweet shortcrust pastry (see recipe, page 171) 1 quantity passionfruit curd (see recipe, right)
1 MERINGUE Put sugar, water and glucose in small heavy-based saucepan and bring to boil, stirring until mixture boils – then stop stirring, as this will cause sugar crystals to form. Brush side of saucepan with wet pastry brush every couple of minutes, or when you see crystals starting to form. Allow mixture to keep boiling until it reaches 118°C on thermometer. When sugar mixture has nearly reached this temperature, put egg whites in very clean bowl of electric stand mixer and mix on high speed until soft peaks form. With mixer still running on high, slowly pour sugar syrup into egg whites, adding small amounts at a time, and making sure it is all incorporated before adding more. Continue to mix until whites are thick and cool.
2 TART Brush tart tins with melted butter. Roll pastry out to 3mm thick and cut out 20 x 11cm rounds (you may need to knead excess pastry back together and reroll to get 20 discs). Place pastry rounds on top of tart tins and use your fingers to gently push pastry into the tins, moving around the rim until all pastry has been inserted. You should now have about 1cm dough hanging over sides. Use your index finger and thumb to work your way around the edge, forcing pastry into tins so little or no pastry is left protruding. Rest pastry cases in freezer for at least 20 minutes.
3 Preheat oven to 200°C. Blind-bake pastry cases for 20–25 minutes, using double layer of foil and baking beads or uncooked rice. Remove from oven and allow to cool.
4 Spoon passionfruit curd into cooled pastry shells to top. Use piping bag to pipe meringue on top of curd; use two forks to tweak meringue up and outwards.
5 Brown meringue with blowtorch, or put it under very hot grill for 30–45 seconds – watch it as it will burn quickly. Eat immediately. The curd keeps in fridge, covered directly with plastic wrap, for up to 5 days. Once you have filled a tart it will not last longer than a few hours.
Makes Enough for 20 x 8cm tarts Prep time 10 mins, plus chilling Cooking time 10 mins
Equipment Stainless steel bowl; whisk; saucepan; rubber spatula; plastic wrap
10 eggs 200g caster sugar 250ml strained passionfruit juice 300ml pouring cream
1 Put eggs, sugar and passionfruit juice in stainless steel bowl. Whisk for 2–4 minutes or until sugar has dissolved. Mix in cream. Put bowl over pan of simmering water; whisk for 10 minutes, or until smooth and thick. Use spatula to scrape bowl as you work.
2 Remove from heat, stir for a minute to cool a little, then place plastic wrap directly on curd. Refrigerate for 8 hours or overnight. A
GINGER BRÛLÉE TARTS
“At the bakery, we use a 45% fat cream that is often hard to find in shops; the recipe below uses 35% fat cream, which results in a softer brûlée filling.”
Makes 20 x 8cm tarts
Prep time 45 mins, plus overnight chilling Cooking time 25 mins
Equipment Saucepans; container; plastic wrap; whisk; stainless-steel bowl; fine sieve; rubber spatula; pastry brush; rolling pin; 11cm round cutter; 20 x 8cm loosebased tart tins; foil; baking beads or uncooked rice; piping bag; plain nozzle; small palette knife; blowtorch
720ml thin pouring cream (35% fat) 5cm piece of fresh ginger, finely sliced 1 cardamom pod, bruised ½ cinnamon stick 10 egg yolks 80g caster sugar, plus extra for sprinkling
Melted butter, for greasing 1 quantity sweet shortcrust pastry (see recipe, page 171) 1½ tbsp chopped pistachio nuts
1 Put cream, ginger, cardamom and cinnamon stick in saucepan over high heat. When it boils, take off heat, pour into container, cover with plastic wrap and chill overnight.
2 Reheat cream mixture to simmering point in saucepan over medium-high heat, then remove from heat and set aside until needed.
3 Whisk egg yolks in stainless steel bowl. Add sugar and whisk for 30 seconds, until sugar has dissolved. Pour infused cream through fine sieve, discarding spices, then whisk into egg yolk mixture. Set bowl over saucepan of simmering water; make sure bowl does not touch water. Whisk continuously for 10–15 minutes, until smooth and thick; scrape down bowl regularly with spatula.
4 Remove bowl from heat and whisk for 2 minutes to cool it. Over next hour, whisk every 10 minutes until cool. Clean the side of the bowl with a spatula, lay plastic wrap on surface of mixture and chill overnight.
5 Brush tins with melted butter. Roll out pastry to 3mm and cut out 20 x 11cm rounds (you may need to knead excess pastry and reroll to get 20 discs). Place pastry rounds on top of tart tins and use fingers to gently push pastry into tins, moving around rim until all pastry is inserted. You should have about 1cm dough hanging over. Use index finger and thumb to work your way around edge, forcing pastry into tins so little or no pastry is protruding. Rest cases in freezer for at least 20 minutes.
6 Preheat oven to 200°C. Blind-bake cases for 20–25 minutes, using double layer of foil and baking beads or uncooked rice. Remove from oven and allow to cool.
7 Pipe custard into cooled pastry shells, just slightly overfilling each one. With palette knife, scrape custard so it’s flush with top of shells. Refrigerate for 4 hours.
8 Serve as it is with pistachios on the top, or sprinkle 1 tsp caster sugar over each tart and burn with a blowtorch to caramelise. Sprinkle over a few pistachios to serve.
APPLE RHUBARB PIES
“We love rhubarb. These mini apple pies are little bite-sized bits of Americana, with a Bourke Street Bakery rhubarb twist. We use Granny Smith apples, as their texture holds up well during baking, but you can experiment with other sweeter apples if you like. The golden, buttery pie crust melts in your mouth when heated and served with a scoop of ice cream.”
Makes 12 x 8cm pies
Prep time 25 mins, plus chilling Cooking time 45 mins
Rolling pin; 11cm pastry cutter;
12 x 8cm fluted loose-based tart tins; 9cm pastry cutter; heavy-based saucepan; pastry brush 1 quantity sweet shortcrust pastry (ree recipe, page 171)
RHUBARB FILLING 480g rhubarb, trimmed and cut into 1cm pieces
35g unsalted butter
25g soft brown sugar, plus extra for sprinkling
2 large Granny Smith apples, 300g in total, peeled and cut into 1cm dice 1 quantity egg wash
1 Roll out pastry to 3mm thick and cut out 12 x 11cm discs. Place pastry on top of tart tins and gently push pastry into tins – you should have about 1cm dough hanging over sides. Use your index finger and thumb to work your way around the edge, forcing pastry into tin so no pastry is left protruding. Knead excess dough back together, roll it out again and cut out 12 circles with a 9cm diameter to use as lids. Rest pastry cases and lids in fridge for 20 minutes; these do not need to be blind-baked.
2 RHUBARB FILLING Combine rhubarb, butter and sugar in heavy-based saucepan over medium heat. Cook, stirring, for 8–10 minutes, or until rhubarb has broken down completely and most of liquid has evaporated. Add apple and continue cooking for 5–6 minutes or until apple is slightly soft. Set aside to cool completely.
3 Preheat oven to 200°C.
4 Spoon 2½ tbsp fruit mixture into each pastry shell, piling it slightly higher than top of shell.
5 Brush rim of pastry base and lid with a little egg wash and lay lid over base. With your thumb and index finger, gently squeeze top and bottom pastry edges together to make a good seal. Brush pie tops with egg wash and make a small hole in middle of each to allow steam to escape. Sprinkle with sugar.
6 Reduce oven temperature to 180°C and bake for 20-25 minutes, or until pastry is deep golden.
CHOCOLATE, MARSHMALLOW AND JAM TARTS
PASSIONFRUIT MERINGUE TARTS
Bourke Street Bakery: All Things Sweet by Paul Allam and David McGuinness, Murdoch Books, $55.