Catalan cream tarts with courgette jam recipe | Baking | Dan Lepard

Catalan cream tarts with courgette jam recipe | Baking | Dan Lepard
 

There is a curious preserve used in Spanish baking called cabello de angel, made from spaghetti squash, that tastes a bit of mild spiced pineapple and lemon. It's hard to get here, but peeled and grated courgette is a good swap. Makes six to eight.
For the shortcrust pastry
150g unsalted butter
250g plain flour, plus extra for rolling
50g icing sugar
2 egg yolks
2 tbsp (30ml) ice-cold water
For the courgette jam
300g courgettes
175g caster sugar
1 lemon, zest cut into strips, juiced
½ tsp ground cinnamon
For the Catalan cream
500ml milk
6 egg yolks (the extra-golden sort)
50g caster sugar... read more

 
2 April 2011 in World News, Views: 9
Source: Guardian
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