The Galloway News : 2020-07-09

Food & Drink : 33 : 33

Food & Drink

33 www.gallowayne­ws.co.uk 09.07.2020 INGREDIENT­S (Serves 6-8) For the pastry: 45g icing sugar; 150g plain flour; 20g cocoa powder; 85g unsalted butter, cubed and chilled, plus extra for greasing; 1 egg, whisked 1tbsp chilled water 100ml whole milk; 250ml double cream; 200g peeled pumpkin or squash flesh, cut into small dice; 50g unrefined caster sugar; 2 eggs; 1 egg yolk; 300g 70% dark chocolate, broken into small pieces; ½tsp flaky sea-salt For the filling: surface, roll out the pastry until it is about 2mm thick. Grease and flour a 25cm loose-bottomed, fluted tart tin, then lay over the pastry, tucking it into the corners and leaving an overhang. Line the pastry case with baking parchment and baking beans. Blind-bake the tart case for 25 minutes, then remove the baking beans and parchment, trim the overhang, give the pastry a light brush with the remaining egg and return to the oven for 10 mins, or until the base is just starting to colour. Remove. Pour the milk and cream into a pan and add the pumpkin or squash. Set over a medium heat and bring to a gentle simmer. Cook, stirring regularly for 15-20 minutes, or until the pumpkin is tender. Puree the pumpkin and cream mixture together in a blender until it is smooth, then add the sugar, eggs and egg yolk and whizz for a few more seconds. Place the chocolate in a large heatproof bowl set over a pan of gently simmering water. Allow the chocolate to melt slowly, then remove. Pour the pumpkin puree into the melted chocolate and stir well. Pour the filling into the tart case. Bake the tart for 20 minutes, then remove and cool. Sprinkle with sea-salt flakes before serving. METHOD 1. First, make the pastry. Combine the icing sugar, plain flour and cocoa powder in a medium bowl. Rub in the chilled butter until the mixture resembles fine breadcrumb­s. Add half the whisked egg and all of the chilled water, and stir. Tip out the dough and bring it together with your hands, kneading lightly to achieve a smooth finish. Wrap the pastry in parchment and rest it in the fridge for at least 30 minutes. Heat the oven to 180°C/160°C fan/350°F/gas mark 4. On a lightly floured 4. 6. 2. 5. 3.

© PressReader. All rights reserved.