Recipe: Show Stopper Squiche

SHOW STOPPER SQUICHE

We invented a new thing just for Ben's birthday. It's called a squiche (sweet quiche) and it's definitely not just a custard tart because that's what a sweet quiche actually is. It's totally unique and you have to try it.

Ingredients

For The Pastry

  • 500 g plain flour
  • 220 g butter
  • 100 ml water
  • 1 egg

For The Bottom Tier (Moroccan)

  • 9 egg yolks
  • 75 g caster sugar
  • 500 g whipping cream
  • 1 tsp saffron
  • 1 shard almond brittle
  • 1 handful dried apricots
  • 1/2 bunch mint
  • 1 pinch dried rose petals

For The Middle Tier (Vietnamese)

  • 9 egg yolks
  • 75 g caster sugar
  • 500 ml whipping cream
  • 1 stick lemongrass
  • 2 slices ginger
  • 1/2 bunch mint
  • 1/2 bunch coriander

For The Top Tier (Japanese)

  • 9 egg yolks
  • 75 g caster sugar
  • 500 ml whipping cream
  • 1 tbsp matcha powder
  • 2 tsp wasabi
  • 1 shard sesame brittle

For The Brûlée

  • 200 g demerara sugar
make the pastry

Step 1

Make The Pastry

Blitz the butter and the flour together in a food processor until it forms a breadcrumb texture. Slowly pour the water into the food processor until the dough comes together. You might not need all of the water. Wrap the dough in clingfilm and rest in the fridge for an hour.

make the tart cases

Step 2

Make The Tart Cases

Cut the dough into half, then cut two thirds out of one half. Roll each bit of dough out on a floured surface to about 3mm thickness and drape the largest over a 24cm tart tin, then repeat for 20cm and 10cm tart tins. Gently press the dough into the corners and trim off any excess so that you’re left with a clean cut, flush to the edges of the tin. Line the inside of the dough with greaseproof paper and pour in baking beans (or dry rice). Put it back into the fridge for 30 minutes.

Cook the tart cases

Step 3

Cook The Tart Cases

Preheat the oven for 200ºC and bake the tart case for 15 minutes before removing the baking beans and greaseproof paper. Brush the pastry with the beaten egg and bake for another 10 minutes then lower the temperature to 130ºC. Allow the pastry to cool to room temperature.

make the custard

Step 4

Make The Custard

*note that each custard recipe makes enough to fill a large tart case* Add the flavouring ingredients to the cream (if you’re making all three tarts then pour the cream into three separate pans and add relevant flavours) Bring the cream(s) to a boil. Whisk together the yolks and the sugar (if you’re making all three tarts then do this is three separate bowls). Very slowly pour the hot cream over the eggs while constantly whisking, repeat for each flavour. Transfer the custard to pouring jugs.

bake the custard

Step 5

Bake The Custard

Place the tart tins onto baking trays and put them back into the oven. Pull the oven rack out slightly and carefully pour the custards into the relevant tart tins. Slide the racks back into the oven and carefully close the door. Bake for 30 - 40 minutes, until the middle just has a slight wobble (the smaller tarts will be closer to 30 minutes, while the larger will be closer to 40).

cool

Step 6

Cool

Once cooked, remove the tarts from the oven and allow them to cool to room temperature in the tins. You can eat at room temperature or cool in the fridge for a few hours.

finish and serve

Step 7

Finish And Serve

When ready to serve grab the demerara sugar and scatter over the top of the custard. Use a blowtorch to caramelise the sugar, being careful not to burn the pastry. Decorate your tarts with complimentary flavours like nut brittles, herbs and dried fruit! Serves 20

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