Delicious Medals of Pastry with Organic Blackberry Jam

METHOD

It’s a piece of cake!

  • Antal personer 14
  • Tilberedningstid 2½ hours
  • Bagetid 9 min.
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Shortcrust pastry
Cut the butter into cubes and add to the dry ingredients. Mix the dough and then add the egg. Put the dough in the fridge. When the dough is cold, roll it out to a thickness of 3 mm. and use a dough-cutter to make the pastry biscuits. Put the biscuits onto a baking tray.

Bake the biscuits in the oven at 180 degrees Celsius for approx. 8-9 minutes until the edges turn golden. Take them out and let them cool.

Vanilla cream
Scrape the seeds from the vanilla pod. Put all the ingredients (including the hollowed out vanilla pod) into a heavy-bottomed saucepan. Whisk thoroughly.

Keep stirring at medium heat and let the cream boil for one minute. Allow the cream to cool completely and put it into a piping bag.

Blackberry cream
Whip the cream and fold in the blackberry jam. Put the cream mixture into a piping bag with a large star-shaped nozzle.

Icing
Mix all the ingredients together. Stir until the icing is uniform.

Assembly
Apply the icing onto half of the pastry biscuits. Pipe two circles of blackberry cream onto the rest of the biscuits.

Fill the void with cream.

Chop the pistachios.

Place the iced biscuits on top and decorate with blackberry cream and a fresh blackberry. Finally, sprinkle the chopped pistachios on top.

 

INGREDIENTS

What you need

SHORTCRUST PASTRY:
125 g butter (at room temp.)
250 g flour
100 g icing sugar
1 teaspoon vanilla
1 egg

VANILLA CREAM:
2 eggs
70 g sugar
2 tablespoons corn flour
3 dl whole milk
1 vanilla pod

BLACKBERRY CREAM
½ litre cream
1 glass Fynbo organic Fairtrade blackberry jam

ICING
100 g icing sugar
1 tablespoon cocoa powder
1 tablespoon boiled water

DECORATION
100 g pistachio nuts

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