Joe Anderson We are always experimenting with recipes and fancied some sort of pastry, so we thought we’d try a pastry with raspberries and some creme patisserie and it turned out rather well.
For our Custard and Raspberry Slice Recipe we made our own rough puff pastry and creme patisserie. It’s a little time consuming, but it does taste delicious.
Rough Puff Pastry
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g room temperature butter
- 1tsp Vanilla extract
To make simply sift the flour and salt into a large bowl and add the butter in small chunks. Rub the butter into the flour loosely, but make sure you can still see it.
Next, make a well in the bowl and pour in around half of the water and mix gently unitil you have a firm dough, add more water if needed. Cover with cling film and leave in the fridge for around 20 mins.
Meanwhile you can make the creme patisserie.
Creme Patisserie Recipe
- 4 egg yolks
- 60g caster sugar
- 25g plain flour
- 2 tsp cornflour
- 280ml milk
- 1 tsp Vanilla extract
Mix the sugar and egg yolks together until you have a pale, thick creamy-like texture. Next, add in the flour, corn flour and vanilla extract and mix some more.
Heat the milk in a separate pan until starting to boil then add to the egg mixture, mixing as you go. Return all of the mixture to the heat and mix until thick and boiling then transfer to a bowl or jug and cover with cling film and set aside.
By now the dough should be ready to come out of the fridge so turn it out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until about 20 x 50cm. Make sure the edges are straight and try to keep a marbled effect on the dough rather than overworking it.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll once more to three times the length. Repeat the fold, cover with cling film and chill for another 20 minutes.
At this point pre-heat the oven to 220c.
Once the dough has been in for 20 minutes, take out of the fridge and roll out ready for use. We used a square cutter for our tarts, so make rolled out the dough to about 1/2cm thick. Once the shapes are cut out you can place them on a lined baking tray and bake for around 10-12 minutes, although keep an eye on them.
Once ready set aside to cool and once cooled you can start to assemble. They can be quite fragile so lift with a fish slice and start by spreading some creme patisserie on the bottom layer, but a layer of pastry on top of that, spread with some more creme patisserie and place some raspberries on top of that and then place one more slice of pastry on top. Dust to finish.
You can also mix things up by wedging some creme patisserie between two pastry slices and finishing off with some icing, which essentially makes a custard slice.
What’s great about the recipes above is that you can use it to make whatever pastries you fancy, so have a play around and see what you can come up with.
