I’ve mentioned before how much I love tarts, I could talk for days about the subject. I happened to count my tart pans the other day as I was arranging the kitchen cabinets, it turns out that I have 21 tart pans in many shapes and sizes :):)
The tart that I’ll be talking about today is not a classic one; it is casual, fun and very easy to put together but nonetheless impressive and delicious. No need for a rolling pin or pre baking with beans and could be made with cookie dough or leftover shortcrust pastry. You can be very adventurous with the topping; cream cheese, whipped cream, pastry cream or my favourite diplomat cream are only a few ideas.
Here I’d like to give you a classic shortbread recipe. Scottish shortbread has been around since the 12th century and being an expensive treat in those days, it was enjoyed on special occasions like weddings, christmas and Hogmanay (Scottish New Year’s Eve) Traditionally made with one part sugar, two parts butter and three parts flour but you might come across recipes using rice or cornflour and ground almonds too.
It is unbelievably easy to make shortbread cookies and only takes a few minutes. Once we have the cookie dough ready, we need to press it into the tart pan and prick with a fork. After chilling in the fridge we’ll bake it at once and when it’s completely cooled down we’ll decorate with the cream and fresh fruits. Click the link for the recipe of creme patisserie which you will need to make the “diplomat cream” if you wish to.
- SCOTTISH SHORTBREAD
- 125 gr butter at room temp
- 55 gr caster sugar, or powdered
- 180 gr flour
- a pinch of salt
- 1 tsp vanilla extract
- .
- DIPLOMAT CREAM
- ½ batch creme patisserie
- 100 ml cream, whipped
- .
- fresh fruits
- Heat the oven to 180 C (350 F).
- Beat the butter with sugar until pale and smooth. You can do this in a stand mixer.
- Add in the flour and mix on a low speed until you have a smooth paste. We don't want to over work the dough.
- Press it into a 9 inch tart tin lined with baking parchment or you could first roll it then place in the tin.
- Prick the base with a fork and chill in the fridge for 20 minutes.
- Bake in the preheated oven until golden, 15-20 minutes.
- Once it's completely cooled down top it with the cream of your choice and fresh seasonal fruits.
If you choose to serve the tart with creme patissiere, make that first as it needs to be very well chilled before you can use it. You can make it up to a couple of days in advance. And for diplomat cream whisk your well chilled creme patissiere with an electric whisk so it's nice and smooth then combine with whipped cream, et voila :):)
You can keep the unbaked dough in the fridge for up to three days, well wrapped of course... and in the freezer for two months.
Shortbread recipe adapted from BBC Food.