After 30 mins...
After 3 hours...
And finally they were set free...
I had also invited my mum & dad around for dinner so this morning, before we left for the balloon race, I made a passion fruit & lemon brulee tart. Now I haven't made pastry since I was a child, nor have I ever attempted a brulee. The pastry was supposed to be made using a food processor - which we don't have. I was tempted to use the hand mixer with the dough hooks but then decided my hands were just as good! The pastry was surprisingly easy to make into a dough & roll out. My difficulty came in transferring the dough into the dish. The first attempt collapsed dreadfully so I re-kneaded & rolled out again. The second time I managed to get most of the base in, in one piece & some of the sides so I decided to patchwork the rest together.
After baking blind & egg-whiting it the case looked ok...
I then prepared the creme brulee centre & the passion fruit smelled so delicious, I couldn't wait to try some.It went in the oven at 100° for 45 mins. The recipe said it should be set but still a little wobbly in the centre. I pulled the shelf out & a tidal wave of filling nearly escaped the pastry case. Set my @*se! As we had the balloons to get to I gave it another 10 mins & then had to leave. It was still very much liquid & I was quite annoyed after spending all morning working on it. I left it in the oven, with the door slightly ajar (after my steaming escapade earlier in the week).
After stopping at Sainsbury's and buying a vanilla NY cheesecake on the way back, we got home to find one set filling... Surprise!
After eating our main course of lemon marinated chicken with greek yoghurt accompaniment (with spring onion, cucumber, chilli, garlic, coriander & mint) I got round to sprinkling it with icing sugar & starting up my new chefs blowtorch...
It was delicious, tangy & sweet, crunchy but gooey. Very very nice, I have to say!
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