Food Fantasy Game of Thrones: Arya’s Fruit and Cheese Tart

Game of Thrones: Arya’s Fruit and Cheese Tart 


For those caught up with the newest weaken of Strategy of Thrones, I retributive impoverishment to say, I'm so stimulated to see where Arya's tale is exploit to go! She is so implausibly bullocky and I can't move for the Starks to alter a uprise endorse.  




Piece we move to undergo out, today's recipe is for Arya's product and cheeseflower tart from Harrenhal.  I've played around this recipe a few nowadays and this was the one I've gotten a lot of smashing feedback from.  This tart is slightly sugary and unpleasant from the fruit and flaky from the impertinence.  It's so undemanding to put unitedly so I comedian you savour th

Ingredients:


Pate Brisee

  •     250g all purpose flour, sifted
  •     1 tsp salt
  •     2 tsp granulated sugar
  •     60g cold butter, sliced
  •     10g vegetable shortening
  •     4-5 oz ice cold water
Filling
  •     80g diced granny smith apples, 1/4″ diced
  •     1 tsp cinnamon
  •     40g raisins
  •     40g cranberries
  •     60g rough chopped almonds and walnuts
  •     40g goat cheese
  •     35g cream cheese
  •     orange zest
  •     2 tbsp honey
Directions
  1. Preheat oven to 350F.
  2. In a bowl, combine your flour, salt, sugar, and vegetable shortening.  With your fingers, start to work the shortening into the flour until it develops very fine and small crumbs.  Add your cold sliced butter and work it in with your fingers.  Stop when the butter is around the size of hazelnuts.  This will help create flaky layers.  Add enough cold water until all the flour is hydrated and the dough just comes together.  Plastic wrap and place into the refrigerator to rest for 30-45 minutes.
  3. In a bowl, combine all your ingredients for the filling.  You can use any mixture of nuts you have on hand.  I like the combination of the goat and cream cheese because it was slightly tart and gave it a slightly chewy center.
  4. Once your dough has rested, portion out the dough into 40-60g balls.  This will depend on the size of tart shells you are using.  Mine were 3″ in diameter and  1/2″ in depth.  Roll out each ball of dough on a slightly floured surface according to the size of the tart shells you are using.  Press in the edges and corners gently with your fingers.  Refrigerate for 10 minutes.
  5. Fill each tart with the filling.  Bake for 15-20 minutes until golden brown.  Dust with powdered sugar and serve warm.

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