Adult classes sponsored by  Eves Machine Tools Services

Under 16 classes sponsored by Lichfield Cathedral School

 

Prize Money                         All Classes: 1^st – £5.00, 2^nd – £3.00, 3^rd – £1.00

Class 61                                 Coffee & Walnut Cake – buttercream filling & topping

Class 62                                  Fruit Cake

Class 63                                   Lemon Drizzle Cake

Class 64                                   Jar of Chutney

Class 65                                   Quiche – any savoury filling

Class 66                                   Apple Pie – pastry top and bottom

Class 67                                    French Chocolate Tart – please use recipe below

Class 68                                   Home infused spirit

Under 16s Only

Class 69                                   UNDER 16s 6 slices of Rocky Road

Class 70                                   UNDER 9s 6 chocolate Krispie Cakes

 

Recipe – French Chocolate Tart

Ingredients

Sweet Pastry

• 85g unsalted butter
• 85g caster sugar
• 3 egg yolks
• 175g plain flour

Filling

• 300ml double cream
• 2 level tbsp caster sugar
• 2400g dark chocolate
• 90g unsalted butter
• 100ml milk

Method

1. Pastry

   Mix butter and sugar together then add egg yolks.

   Add flour and mix to bring the dough together in a ball.

   Chill for 20 – 30 minutes.

   Heat oven to 190C/Fan170C

   Roll out pastry and line a loose bottomed 25cm tart tin

   Line with greaseproof paper & add baking beans.  Bake for 10 minutes.

   Remove paper and beans and put back in oven for another 4 – 5 minutes.

   Carefully remove pastry from the tin and allow to cool.

2. Filling

   Place the double cream, sugar & a pinch of salt in a pan and bring to boil.

   As soon as the mixture has boiled remove from the heat & add butter and chocolate.  Stir until completely melted.

   Allow the mixture to cool slightly, stirring in the cold milk until smooth & shiny.

   (If it looks split allow to cool a bit more & whisk in a little extra cold milk until smooth).

   Put the filling into the pastry shell and allow to cool.

   Carefully remove pastry from the tin and allow to cool.

Additional Rules and Guidance Notes

1. All entries to be presented on a plate or other appropriate dish
2. Items to be covered with a clear covering
3. After judging, all entries will be covered in cling film
4. Please bear in mind warm weather when choosing ingredients and do not use fresh cream.

Section Organiser:

Sue Gidman, 13 Leofric Close, Kings Bromley, DE13 7JP

Tel: 01543 473106           Email: suegidman@live.co.uk

Judges: Mr Arian Corry & Donna Green

Entry fees: £1.00 per entry (under 16s Free)