- CINNAMON BISCUIT PASTRY
- 150g PLAIN FLOUR
- 75g BUTTER, CUT INTO CUBES, CHILLED
- 50g ICING SUGAR
- 1tsp CINNAMON, GROUND
- 1 EGG YOLK
- 150g DARK CHOCOLATE, MELTED
- MULLED CRANBERRY COMPOTE
- 600g FRESH/ FROZEN CRANBERRIES
- 350g GOLDEN CASTER SUGAR
- 1 CINNAMON STICK
- 2 STAR ANISE
- 4 CLOVES
- 1 CLEMENTINE, JUICE & ZEST
- CULTURED CREAM FILLING
- 750ml CULTURED CREAM
- 4tbsp WHOLE MILK
- 1tbsp ICING SUGAR
- 1tsp VANILLA BEAN PASTE
- FROSTED FRUITS
- MIXED BERRIES, GRAPES
- 1 EGG WHITE, BEATEN UNTIL FROTHY BUT STILL TRANSLUCENT
- 100g CASTER SUGAR
Begin with the frosted fruits. The night before you want to make the tartlets, paint the fruits with a thin layer of egg white. Roll in caster sugar, shake off the excess and place onto a tray lined with baking paper. Place somewhere cool and dry (not the fridge) to set overnight.
The next day make the pastry. Rub the butter into the flour until it resembles coarse sand. Mix in the icing sugar and cinnamon then quickly combine the egg yolk. Form into a dough (if you need to add the extra water then do this now) and form into a disc. Wrap in cling film and chill for 30 minutes.
Roll the pastry to 4mm thick and use to line your chosen tart cases. Prick with a fork and return to the fridge for at least 4 hours. This will allow the gluten to relax and the flour to fully hydrate to prevent shrinkage later.
When ready, preheat the oven 190C. crumple some baking paper and line the tart shells. Fill with rice or baking beans and blind bake for 15 minutes or until the sides have set. Remove the paper and beans and return to the oven for 15 minutes or until the pastry is golden and sandy to the touch. Set aside to cool completely.
When cool, paint the inside of the tart and up the sides with the melted chocolate and allow to set.
Make the compote by adding all ingredients to a pan. Bring to a boil and bubble for 8-10 minutes or until thickened. Allow to cool completely, it will continue to thicken as it cools. Once cold, remove the whole spices and chill.
Make the filling by adding the cream and milk to a blender. Blend on low until smooth then add the icing sugar and vanilla bean paste. Blend until just combined and fill a piping bag.
When ready, spoon a layer of compote into the base of the tartlets (the rest tastes amazing on yoghurt & granola). Pipe over the cultured cream filling and top with the frosted fruits. Serve.