At the end of November 2018, SASKO launched its Top Bakers programme, a celebration of top industry, for-profit and enthusiast bakers as well as the SASKO flour which helps make their baking so exceptional.
Delight your guests with Jenny’s delicious white chocolate and fig tartlets which are perfect for entertaining over the Easter weekend.
Le-Anne Engelbrecht, executive marketing director for SASKO, explains why Top Bakers was created. “At SASKO, we have something for every skill level – bake mixes for mom’s who are time-strapped, through to the finest flours used by bakeries that run 24/7 to ensure millions of tummies are full during the day, or those who wake up at 2am to feed commuters queuing to catch taxis or buses before the sun rises. Top Bakers is about celebrating these people.”
Jenny’s recipe (included below) showcase how traditional dishes and recipes can receive a twist to make them exciting again, ensuring they’re a topic of conversation around the table over meal times.
These recipes are much like the SASKO Top Bakers group – encouraging baking enthusiasts to let their imaginations run wild. Jenny’s recipes will help you to get creative too.
White chocolate and fig tartlets
- 1 cups SASKO Cake Flour, sifted
- 90 g chilled butter, cut into little blocks
- 1 Tbs castor sugar
- 1 tsp orange zest
- a little iced water
- 60 g white chocolate, melted
- 2 Tbs cornflour
- 3 egg yolks
- 12⁄3 cups (400 ml) milk
- 1 vanilla pod, split
- 100 g white chocolate, melted
- 1⁄2 cup (125 ml) whipped cream
- 12 figs, thinly sliced
- zest and juice of 1 lemon
- 3 Tbs raspberry jam
- white chocolate curls, for garnishing
Preheat the oven to 200 ˚C.
Grease six 10 cm loose-bottom tartlet tins.
To make the pastry, place the SASKO Cake Flour and butter into a bowl and rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
Stir in the castor sugar, orange zest and just enough iced water to bring the mixture together into a ball.
Cover the pastry with cling wrap and place in the fridge for one hour to chill.
Remove the pastry from the fridge and roll it out onto a lightly floured surface to a thickness of 5 mm.
Line the tartlet tins with the pastry.
Fill with baking bean and bake blind for 15 minutes, then remove the beans and bake for a further five minutes or until the bases are golden brown.
Cool in the tin before removing so that the pastry does not break.
Once cooled completely, you can slide the pastry shells gently from the tins. Brush the inside of the shells with the melted white chocolate. Apply two coats to ‘waterproof’ the bases.
Chill the shells between each coating of chocolate to make sure that it is set properly.
To prepare the filling, place the cornflour and egg yolks into a bowl and mix well together.
Heat the milk in a saucepan with the vanilla pod – don’t let it boil.
Remove the vanilla pod and pour the milk over the egg yolk mixture, stirring all the time until well combined.
Stir in the 100 g melted chocolate and return the mixture to the saucepan.
Keep whisking the mixture over a low heat until it has thickened.
Remove from the heat and cover the surface with cling wrap while it cools down, to prevent a skin from forming on the surface.
Once it has cooled, chill in the fridge until cold and then fold in the whipped cream.
Fill the pastry shells with the custard cream, and top with fig slices.
Warm the glaze ingredients together in a small saucepan and gently paint the figs with the mixture.
Scatter with some white chocolate curls and serve.
Recipe credit: SASKO and Jenny Morris