Masterclass
PHOTOGRAPHY JEVAN SUNG. RECIPE DOMINIQUE ANSEL.
GOURMET TRAVELLER 49A
propertartshellshouldbegoldenbrown,
uniformlythin,crispandhavesmooth,clean
edges.Whenyoubiteintoit,it shouldmelt
inyourmouthasyouchew.I’mpracticalwhen
it comestotartshells.Tome,a tartshellmustservea
purpose:it shouldcarryasmuchfreshfruitaspossible.
Buta flanis alsoa classicshowstopper.
A flanis a two-componentdessert,a sabletartshell
filledwithpastrycream,thatdoesn’tneedmuchelse.The
tartshellis bestenjoyedthedayit’sbaked,butcanbestored
inanairtightcontainerina cool,dry place for up to two
days before filling and serving.Pastrycream for flan
Combine535mlmilkand65gmcastersugarin a saucepan.
Bringtoa boilovermediumheat,whiskingcontinuously.Remove
fromheat.Combine65gmcastersugarand50gmcornflourin a
largebowl.Slowlywhiskin one-quarterofthewarmmilkmixture.
Add9 eggyolks,oneata time,whiskinguntileachyolkis
incorporated.Poureggyolkmixtureintopanwithremainingmilk
mixtureandcookovermedium-lowheat,whiskingcontinuously,
untilslightlythickened(5minutes).Removefromheat.Add
110gmunsalted,room-temperaturebutterandwhiskuntilsmooth
andglossy.Strainthrougha finesieveandcoolslightly.Preheat
ovento175°C.Pourwarmpastrycreamintotartshellandbake
untilflanis darkbrownontop(25-30minutes).Removefrom
oven and allow to cool completely before unmoulding.3
2
4
Thisextract
fromEveryone
CanBakeby
DominiqueAnsel
(MurdochBooks,
$49.99)hasbeen
reproducedwith
minorGTstyle
changes.Step by step
1
Combine185gmplainflour,85gm
icingsugar,50gmcornflour,a pinch
ofsaltandseedsfrom1/2vanillapod
ina largebowl.Add130gmunsalted
butter,cutintocubes,andmixwith
yourhandsuntilbutteris broken
downintopiecesthesizeofpeas.
Alternatively,usea standmixer.Add
1 largeeggandmixwitha spatula
untildoughis smoothandtheeggis
fullyincorporatedbutdon’tover-mix.
Gentlyshapedoughintoa ball,wrap
inplasticwrapandflattenintoa disc.
Refrigerateuntilcold but still pliable
(30 minutes).2
Preheatovento175°Candplace
a rackinthecentre.Greasetart
ringwithbutter.Lightlydusta work
surfaceandrollingpinwithflourthen
rolloutdoughtoa rectangleabout
3mmthick.Workquicklysothedough
doesn’tgettoowarm.Usinga 20cm
widex 6.75cmtalltartringasa guide,
cutdoughintoa roundthat’s2.5cm
widerthanthering(thisensuresthe
doughwillcomeupthesidesofthe
ring).Gentlyrolldoughoverrolling
pin,liftandunrollovertartring.Using
thesideofyourindexfingergently
pressdoughtowardsthebottom
edgeofthetartring.Useyourother
handtoslightlyliftthedoughsoit
doesn’tstretch.Don’tpresstoohard,
andtrytokeepthedoughaneven
thicknesssoit bakesevenly.Use
a paring knife to trim excess dough.3
Linetartshellwitha roundof
bakingpaper,fillwithuncooked
riceordriedbeansandblindbake
onthecentrerackuntilshellis a light
goldenbrown(15-20minutes).4
Removetartshellfromovenand
setasidetocoolfor2-3minutes,
thenunmouldwhilestillwarm.Set
asidetocoolcompletely.Yourtart
shellis nowreadytobe filled with
anythingyoulike.TipIf thedoughis startingtofeel
warm,refrigeratefor 15 minutes
beforebaking.Warmoroverworked
dough will shrink as it bakes.●