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Jekk Joghgobkom 28.10.17

PUMPKIN TARTLETS WITH GLUTEN FREE PASTRY

Makes 8

Ingredients

For the pastry

40g walnut halves

55g caster sugar

250g gluten free white plain flour blend

Pinch salt

¼ tsp xanthan gum

125g margarine or softened butter

1 egg yolk plus 1 large egg to glaze

For the filling

About 600g pumpkin cut into 2cm pieces

4 large eggs

150g softened butter, in pieces

100g condensed milk

75g soft light brown sugar, plus to sprinkle

Finely grated zest of 1 orange

 

Method

For the pastry

-          Finely grind the sugar and walnuts in a food processor; add the flour, salt, xanthan gum and butter and whiz to a fine crumb texture

-          Add the yolk and 2 tablespoons of cold water and pulse until it comes together in clumps, adding a little extra water if needed; bring together in a ball, flatten into a disc and wrap in clingfilm; chill for 30 minutes

-          Meanwhile preheat the oven to 200C/Gas6; wrap the pumpkin in foil, place on a baking tray and bake for 50 minutes until very tender; leave the pumpkin to cool for 10 minutes, then put into a food processor or blender with the eggs and whiz until smooth

-          Set aside 75g of the pastry for the decorations; divide the rest of the pastry into 8 and roll out one piece at a time to a disc about 15cm in diameter; use to line 8 x 10cm nonstick mini pie or tartlet tins that are 2.5cm deep; prick the base of each tart with a fork; put the tins on a baking tray and chill the pastry cases for 30 minutes

-          Roll out the reserved pastry and cut out decorations of your choice; place them on a plate and chill as well

-          Bake the tartlet cases for 10 minutes on the baking tray; lightly beat the egg with ½ teaspoon of cold water and brush over the inside of the pastry cases and the pastry rims; bake for a further 5 minutes until the pastry is crisp and golden; reduce the oven temperature to 180C/Gas 4

-          For the filling, whisk the soft butter, condensed milk and brown sugar together in a bowl, then whisk in the pumpkin mixture and stir in the orange zest; the filling will look slightly curdled, but becomes velvety smooth during cooking; brush the pastry decorations with the beaten egg

-          Divide the filling between the pastry cases; arrange the pastry decorations on top of the tartlets and bake for 20-25 minutes or until the filling is set

-          Allow the tarts to cool for 10 minutes before taking out of the tins; scatter some sugar on top and serve with cream

 

TORTI ZGHAR TAL-QARAGHA HAMRA BL-GHAGINA GLUTEN FREE

 

Tohrog 8

Ghal-ghagina

40g nofsiejiet tal-gewz

55g zokkor caster

250g tahlita ta’dqiq plain gluten free

Ponta melh

¼ ta’kuccarina xanthan gum

125g margarina jew butir imrattab

Isfar ta’bajda u bajda shiha kbira biex tidlek

Ghal mili

Madwar 600g qargha hamra, mqatta f’dadi ta’2cm

4 bajdiet kbar

150g butir imrattab imqatta’f’bicciet

100g halib maghqud

75g zokkor ismar car, u fit extra biex troxx

Qoxra mahkuka fin ta’laringa

 

-          Idhan fin go food procerssor, iz-zokkor u l-gewz; zid id-dqiq, il-melh, ix-xanthan gum u l-butir u farrakhom sakemm isiru trab irqiq

-          Zid l-isfar tal-bajda u zewg imgharef ilma kiesah u kompli hallat sakemm kollox jaghqad f’bicciet kbar; zid ftit ilma iehor jekk ikun hemm bzonn; ifforma t-tahlita f’ballun u ghaffigha; poggiha fil-clingfilm u halli fil-fridge ghal 30 minuta

-          Sadanittant sahhan il-forn ghal 200C/Gas6; gezwer il-qaragh hamra gol-foil, poggiha fuq dixx tal-forn u sajjar ghal 50 minuta sakemm tirtab hafna; halli l-qaragh tiksah ghal 10 minuti mbaghad poggi go food processor mal-bajd u habbat sew sakemm it-tahlita tillixxa

-          Halli 75g mil-ghagina biex iz-zejjen; aqsam l-ghagina fi tmien bicciet u iftah kull wahda ghal daqs ta’15cm diametru; poggi go forom tat-torti zghar li huma 2.5cm fondi; taqqab il-qiegh tat-torti b’furketta u hallihom fil-fridge ghal 30 minuta

-          Iftah l-ghagina li fadal u aqta’forom biex iz-zejjen; poggihom fuq platt u halli fil-fridge wkoll

-          Sajjar il-forom tal-ghagina ghal 10 minuti; habbat il-bajda ma ½ kuccarina ilma u idlek il-forom tal-ghagina u erga poggi fil-forn ghal 5 minuti sakemm jitbasktu u jihmaru; naqqas it-temperatura tal-forn ghal 180C/Gas4

-          Ghal mili, habbat flimkien il-butir, il-halib maghqud u z-zokkor ismar go skutella; zid it-tahlita tal-qaragh hamra u l-qoxra tal-laringa; it-tahlita tidher maqtuha izda tillixxa meta issir

-          Qassam il-mili bejn il-forom tat-torti; idlek il-forom tat-tizjien bil-bajda u poggihom fil-wicc tat-torti; sajjar gol-forn ghal 20-25 minuta jew sakemm il-mili jaghqad

-          Halli t-torti jikshu ghal 10 minuti gol-forom; roxx ftit zokkor fil-wicc u servi bi ftit krema