An apple a day...
This week, I had some spectral interference which resulted in my video being a day late... and my food being green! Inspired by the newest Ghostbusters, I found myself summoning my non-corporeal self from the higher planes to come help out. I also got to be a real life Ghostbuster, so childhood dream achieved.
285ml milk (572ml soy milk)
27ml sour cream (50ml soy cream)
2 egg yolks (6.5g agar flakes)
2 tbsp corn flour
30g caster sugar (60g caster sugar)
Green Food Colouring (optional)
250g plain flour
100g butter (40g soy butter& 60g vege shortning)
85-100g brown sugar (depending on sweetness preferred)
310g Plain Flour
1 tbsp water
150-200g apples (sliced and cored)
1-2 tbsp cinnamon powder
1 x packet of agar flakes
Everything happens simultaneously, and this is best served warm out of the oven. Roughly taking 30-45 minutes in total. Get your oven heating up to 200ºC. Get your pastry ready by combining the plain flour, butter (or soy) and splash of water (if needed) to bring it all together. Roll it flat to 3mm thick and wrap in cling film. Store in the fridge until needed, usually right away as you need to blind bake. Cut out 12cm cookie shapes, and press gently into a cupcake tin, forming it around the base and sides, with a slight lip over the edges. Place cupcake cases inside, and fill with baking beans/rice. Bake for 10-15 minutes, take the beans out, and bake for a further 5-7 minutes till lightly browned. Leave to cool in the tin.
Get your custard ready by pouring the milk & cream in a pan with 1 tbsp of vanilla extract, heat to boil then take off heat. In separate bowl, take 2 egg yolks (watch out for ghosts), whisk with 2tbsp corn flour and 30g of caster sugar. If you are going vegan, it goes soy milk, soy cream, agar and vanilla in a pan. Head to boil, then simmer for 1 minute. Pour in 30-60g of caster sugar (sweetness to taste) corn flour and stir until the corn flour has thickened the mix slightly. Put in the fridge to cool, or get a bowl of water filled with ice cubes and blast chill the vegan custard by pouring into a bowl and placing it in the ice water. Once this jellies over, whisk till smooth.
For the apple filling, peel, core and slice the apples, put into a pan, and boil with the water till soft. Add cinnamon. Take off heat, and mash to smooth and mushy.
The crumble mix is made by hand, take all the ingredients and rub between your fingers to make breadcrumbs. Take a good handful and spread over a baking tray, bake in the oven to crisp for 5-10 minutes. Roll the remaining flat and cut out 4cm circles. Bake these for 5-10 minutes, so slightly underbaked.
To assemble, pour custard 2/3 up the case, add 1tbsp of the apple mash, place a crumble disc on top, then sprinkle some of the crumble crumbs on top of that. Place in the oven for 5-10 minutes until the crumble has gone darker and the disc looks firm.
Serve warm and enjoy!
If you were making the slime, make the agar jelly as per instructions, pour into a baking tray with 5mm+ high sides (cling film the bottom) and cool in the fridge. Once out, cut out shapes and drape over your tarts for slime effect.
That is it!! Enjoy both vegan and non recipes, and watch the video below.
See you soon