Here is the last of my week of tea and cake recipes. Stay tuned though becuase tomorrow I will be unveiling a competion on my blog to win a copy of Tea and Cake plus some other goodies!
- 300 g (10 ½ oz / 1 ¼ cups) goat’s curd
- 200 g (7 oz / 2/3 cup) ricotta
- 3 tsp orange blossom honey
- 1 tsp finely grated orange zest
- 25 strawberries, halves
Vanilla Shortcrust Pastry
- 125 g (4 ½ oz) unsalted butter, at room temperature
- 80 g (2 ¾ oz / 2/3 cup) icing (confectioners’) sugar
- 1 egg yolk
- ½ vanilla bean, split and seeds scraped
- 200g (7 oz / 1 1/3 cups) plain (all-purpose) flour, sifted
- 125 ml (4 ½ fl oz / ½ cup) good quality balsamic vinegar
- 115 g (4 oz / 1/3 cup) honey
Makes about 50
- To make the pastry, place the butter and icing sugar in the bowl of an electric mixer and beat for 2-3 minutes or until light and creamy. Add the egg yolk and vanilla seeds and beat to combine well. Add the flour and beat until just combined. Turn the dough out onto a floured surface, shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours.
- Preheat the oven to 180°C (350°F/Gas 4).
- Meanwhile, to make the glaze, place the vinegar and honey in a saucepan over medium heat and simmer until reduced by one-third and the mixture is thick and syrupy. Cool completely.
- Roll the dough into 50 x 8 g (¼ oz) balls. Place each ball in a 3 ½ cm (1 ¼ inch) fluted tartlet tin and press the pastry into the base and sides. Freeze for 10 minutes.
- Place the pastry cases on baking trays and bake for 7-9 minutes or until golden and cooked. If the pastry puffs up, use a teaspoon to gently push it down. Cool in the tins for 8-10 minutes, then turn onto wire racks and cool completely.
- To serve, combine the goat’s curd, ricotta, honey and orange zest in a bowl. Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe the mixture into the cases. Top each with a strawberry half and drizzle with the balsamic glaze.