Italian Khana by Ritu Dalmia

Author:Ritu Dalmia
Language: eng
Format: epub
ISBN: 9788184002720
Publisher: RANDOM HOUSE PUBLISHERS INDIA PRIVATE LIMITED

FOR THE PASTRY

175 g plain flour

75 g caster sugar

125 g normal butter, chilled

1 egg yolk

¼ tsp baking powder

Rind of 1 lime, finely grated

FOR THE FILLING

2 eggs whole

1 egg yolk

50 g caster sugar

4 tsp cornflour

200 ml milk

400 ml double cream

FOR THE GARNISH

Icing sugar, sifted

Toasted almond flakes

1 To make the pastry, sift the flour with baking powder on a cold surface, as it is easier to work with the dough. Add sugar and grated lime rind. Make a well in the centre and add the butter and egg yolk. Rub the butter and egg yolk into the flour using just your fingertips, until the flour attains a crumb-like texture. As you knead it further, it will start taking the shape of dough. Gather the dough together and roll it out to a round shape on a greased surface. This is your pastry.

2 Take a fluted tart mould, normally 8 or 9 inches in diameter, available easily. Press the pastry into the corners and up the sides of the mould. Trim the edges of the pastry with a knife and refrigerate for an hour.

3 Preheat oven to 200°C.

4 Take the pastry out of the fridge and prick the bottom of it with a fork, then line it with foil paper. Fill the pastry with any beans or lentils such as white channa or rajma, which will weigh pastry down while baking so that the pastry remains firm and does not puff up while baking. This also ensures you won’t get a soggy raw crust when you bake the pastry with the custard. Place the pastry in the oven and bake for 15 minutes. The edges should be slightly brown.

5 For the filling, place the eggs, egg yolk, sugar, cornflour and lemon rind in a bowl and whisk well.

6 Heat the milk and cream together in a heavy based saucepan, but do not let it boil. If it boils, the filling is sure to curdle and you will have to start again. Take the milk off the heat and pour it into the egg mixture, whisking all the while.

7 Return to pan and cook over low heat, stirring constantly, till the mixture thickens. The consistency of the custard should be of a thick sauce or cream, still flowing, but not too liquid.

8 Pour the mixture into the pre-baked pastry case, and bake it in the oven again for 30 minutes, till the custard is set.

9 Serve the cake at room temperature, dusted with icing sugar and garnished with toasted almond flakes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.