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GSABO - S2- Ep3 - Recipes

Chamomile and Pistachio Fruit Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Short crust pastry:

  • 720g cake flour, wheat
  • 60g castor sugar
  • 600g butter,chilled
  • 160ml water, cold
  • 1ml green food colouring
  • 5ml pistachio oil
  • 15ml chamomile flowers, dried

Chamomile meringues:

  • 1 egg white
  • 55g castor sugar
  • 15ml chamomile flowers

Orange curd:

  • 200ml orange juice
  • 1 orange, zest
  • 80g castor sugar
  • 4 egg yolks
  • 60g butter, chilled

Chamomile crème:

  • 67.5g cake flour, wheat, sifted
  • 6 egg yolks
  • 120g castor sugar
  • 375ml milk
  • 1 chamomile teabag
  • 30ml chamomile, dried
  • 250ml cream

Assembly:

  • 200g gooseberries
  • 3 kiwi fruit
  • 1 orange
  • 1 punnet strawberries
  • 175g pomegranate rubies
  • 300g grapes, red
  • 150g blueberries
  • 1 pastry disc
  • 2 s-shaped pastry cut-outs
  • 50g pistachio nuts, shelled
  • 25g chocolate, white, baking

Pastry cut-outs:

  • 100g short crust pastry

Equipment:

  • 30cm round shallow flute springform tin
  • 26cm round shallow flute springform tin
  • 20cm round shallow flan flute springform tin
  • 23cm round DEEP flute springform tin
  • 10cm round base flute springform tin
  • 9cmx4cm glass cylinder (separator)

Preparation method

Short crust pastry:

  • Sift dry ingredients
  • Add butter and combine until mixture resembles bread crumbs
  • Add drop of food colouring and pistachio oil to water
  • Add liquid ingredients to butter and flour
  • When dough forms, knead until well combined
  • Chill for 30 minutes.
  • Pre-heat oven to 180 C
  • Grease 4 fluted springform tart tins of varying sizes, as per equipment list
  • Divide pastry into 4, roll out pastry
  • Line tins with pastry and blind bake for 20-30 minutes, until golden

Chamomile meringues:

  • Pre-heat oven to 150 C
  • Whisk egg white to soft peaks, then gradually add in castor sugar
  • Continue whisking until stiff peaks and sugar has dissolved
  • Transfer meringue to piping bag and pipe 2 cm circles, using a star nozzle
  • Sprinkle chamomile flowers over meringues
  • Bake on a well greased oven tray for 20 minutes

Orange curd:

  • Whisk, orange juice, orange zest, sugar and egg yolks, until light in colour
  • Heat the mixture, stirring continuously, until thick
  • Add butter
  • When curd is glossy, remove from heat
  • Allow to chill

Chamomile crème:

  • Whisk flour, yolks and sugar, until light in colour
  • Boil cream, milk, dried chamomile and chamomile teabag
  • Temper eggs: whisk hot milk and egg mixture
  • Heat the egg and milk mixture
  • Stir continuously until thick
  • Remove from heat, strain and allow to chill
  • Whip cream and fold into cooled crème

Assembly:

  • Place 30cm pastry shell onto a cake board
  • Invert 23cm deep pastry shell and insert into 30cm pastry shell
  • Pipe the chamomile crème into the 30cm pastry shell, then arrange grapes onto the crème
  • Place the 26cm pastry shell onto the top of the 23cm pastry shell
  • Place the 20cm pastry flan shell onto the base of the 23cm pastry shell
  • Pipe the chamomile crème into the 26cm pastry shell, arrange the gooseberries onto crème
  • Place glass cylinder in the centre of the 20cm pastry shell
  • Pipe orange curd into the 20cm tart shell, around the cylinder
  • Arrange strawberries, kiwi slices, pomegranate rubies and meringues
  • Add kiwi halves, orange segments, strawberries and grapes into cylinder
  • Place 15cm pastry circle onto the glass separator, using the white baking chocolate
  • Insert s-shaped cut-outs onto the pastry circle, standing upright
  • Position kiwi slices, meringues, pomegranate rubies and chamomile flowers

Pastry cut-outs:

  • Roll out pastry to cover a 15cm circle, cut 2 slits into the pastry
  • Roll out pastry, then cut 2 s-shaped pieces
  • Bake at 180 C for 10-15 minutes