Sunday Cooking: 28/08/2022 : Mushroom Risotto and Custard Tart

Pastry

• Preheat oven to 180°C, Line a 20cm tart tin with baking paper
• Add all tart ingredients to a food processor, mix until combined. if mixture is too crumbly add extra water until pliable, if too wet, add some flour and mix again
• Flour a surface and Roll the pastry into a thin Circle about 5mm thick.

  Transfer the pastry to the tart tin and press it against the base and sides to form a crust. Trim off excess. patch up any holes with the excess. Prick the bottom with a fork to let hot air escape when baking
• Bake crust for 10 – 15 minutes or until pastry is slightly golden

Custard

• Add all ingredients to a medium saucepan, Whisk until no lumps of cornflour.

  If needed, use a stick blender to get the lumps out
• Place the saucepan over medium heat, cook for the mixture for 10- 15 minutes while stirring. taste the custard and adjust flavours accordingly
• the mixture is ready when the custard coats the back of a spatula, and be a thick consistency
• Remove the saucepan from the stove and cool for 10 mnutes while stirring occasionally. once again, if lumpy blend with a stick blender
• When custard is cool (room temperature) and has thickened further, pour into your tart base. Chill in the fridge for at least 4 hours or until set

Serving

• The tart is ready when custard is slightly wobbly. Sprinkle with nutmeg and Serve

• Put stock in a saucepan, and heat over a low heat to keep to a gentle simmer
• Heat 1bsp of oil in a heavy based pan over medium heat. Add onion and stir until translucent. Add mushroom and stir continuously until golden and tender.

  Remove pan and set aside
• add more oil and the butter to the pan. when butter is foaming, add rice and stir until translucent, Add the wine and simmer until nearly completely evaporated.
• One Ladleful at a time, add stock to the pan, and wait to be absorbed into the risotto and then add the next ladleful of Stock. keep going until the rice is al dente, this will take about 30 minutes
• Turn off the heat and add the mushroom mix. Taste the rice, it should be tender enough, but if you need more ladle it in, and it should absorb itself in without needing heat.
• stir in Lemon zest and parmesan.