Strawberry and Pistachio Crumble Cake

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I created this delicious cake because it’s along the same lines as the Lemon and Coconut tea cake I made a few weeks ago 🙂 It’s got the same cake base as this cake but with a fresh strawberry filling and a pistachio crumble topping! So yummy! It’s easy to whip up for an afternoon tea with girlfriends 🙂 Enjoy xx

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Strawberry and Pistachio Crumble Cake

Inspired by Butter Baking.

Ingredients:
For the cake:
1 1/2 cups self-raising flour
3/4 cup caster sugar
90g butter, chopped
1 egg
1 tsp vanilla

For the strawberry filling:
500g strawberries
1/4 cup sugar
1 tbs cornflour

For the crumble:
1 1/4 cups plain flour
2/3 cup demerara sugar
80g pistachios
2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
110g melted butter

Method:
Pre heat the oven to 160°C, grease a 23cm springform pan and line with baking paper.

For the cake, sift the flour into a bowl, add the sugar, then rub the butter into this mixture until it resembles fine breadcrumbs. Stir in the egg and vanilla to form a soft dough. Press the mixture into the base of the cake tin.

For the crumble, process the pistachios in a food processor until they resemble fine breadcrumbs. Combine all the ingredients in a bowl with a fork until all incorporated. Spread the mixture onto a large baking tray lined with baking paper to about 1cm in thickness. Bake crumble for about 20-25 minutes or until just starting to golden around the edges then remove from oven. Increase the oven temperature to 180°C.

For the strawberry filling, hull and quarter the strawberries then mix in the sugar and cornflour until the strawberries are evenly coated. Scatter over the cake batter in the tin. Spread the crumble in an even layer over the strawberries in the cake pan and bake for about 25-30 minutes until golden.

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Berries and Cream Tarts

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The recipe I have to share with you today, is adapted from my favourite baking blog. A friend who used to work at the cupcake shop with me has an amazing blog called Butter Baking. I’m not sure if you have already checked it out or follow her blog but if you haven’t, have a look now! It’s fantastic! I have baked so many things from this blog and love everything that she posts! She was a major inspiration to me in starting my own blog. And these tarts I have made for you today are gorgeously light and delicious 🙂 They have a crumbly sweet short pastry shell, filled with a creamy mixture of pastry cream and whipped cream, topped with fresh, tart berries. I had a play around with the arrangement of the berries on my tarts so feel free to as well! Give them a try because they are delicious! Enjoy 🙂

Mel xx

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Berries and Cream Tarts

Pastry adapted from Mastering the Fundamentals of French Pastry by Christophe Felder.
Filling adapted from Butter Baking.

Makes 9 tartlets

Ingredients

For the pastry:
2 cups plain flour
140g butter, cubed
1/2 cup caster sugar
2 egg yolks
1 tbs water

For the filling:
1 1/4 cups (310ml) milk
1 vanilla bean
1/4 cup sugar
1/4 cup cornflour
1/4 tsp salt
4 egg yolks
100ml thickened cream
300g fresh berries (I used strawberries and raspberries)

Method

For the filling, mix the sugar, cornflour and salt in a small bowl. In a large heatproof bowl, whisk the egg yolks, then whisk in the flour mixture one tablespoon at a time.

Split the vanilla bean lengthways and scrape out the seeds. Put this, including the vanilla pod into a medium saucepan with the milk. Place over high heat on the stove and heat until little bubbles start to appear around the edges. This is called scalding the milk. Pour the milk into the egg mixture, whisking continuously until combined.

Pour the mixture back into the saucepan and cook over a medium heat. Continuously whisk the mixture until it becomes thick and begins to bubble. Then whisk vigorously for 10 seconds and remove from the heat. Strain the mixture through a sieve into a heatproof bowl, discarding the vanilla pod. Cover right onto the whole surface of the pastry cream with plastic wrap (this prevents a skin forming) and refrigerate until cold. This will take about 4 hours.

For the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs yolks and water and pulse in the processor until the mixture starts to come together. Turn the pastry out onto the bench, form into a disc, cover in plastic wrap and place in the refrigerator for one hour.

Pre heat the oven to 180°C. Remove the pastry from the fridge and roll out between 2 sheets of baking paper to a 3-4mm thickness. Grease 9 mini tarts pans (mine were 10cm in diameter however just use the size you have), and press cut outs of the pastry into the tart pans, trimming away any excess. Re-roll out excess pastry for more tart shells. Prick the base of the tart shells many times all over with a fork. Bake in the oven for 15 minutes or until golden brown. Remove from oven and after 5 minutes, turn the tart cases out of the pans and cool on a wire rack.

Whip the cream in a standing mixer with the whisk attachment or with hand-held electric mixer until stiff peaks form. Stir the pastry cream to soften then fold through the whipped cream. Using a piping bag fitted with a round size 13 nozzle, pipe dots into the tart cases to fill. Top the tarts with chosen berries and keep in the fridge until served.

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