Perfect pastry for the tropics © Clare Richards 2009 - 2010

Pastry can easily be a very ordinary thing. Too hard, too soft, too stodgy, too thick when cooked; the dough too sticky and wet when mixed, or too liable to melt on you when rolled out. Add to that the very different cooking conditions of tropical climates, with long periods of the year with consistent heat and humidity, and it becomes even more difficult.

So I’ve been trialling and researching, and have come up with a recipe that is dead easy to prepare, works consistently, works on a hot or humid day, and produces a pastry that can be rolled thin, that melts in your mouth, and yet holds firm when filled and when cut.

It’s so good that you’ll have to wait until my cookbook Tropical Cuisine: Cooking in Clare’s Kitchen comes out mid 2010 to get the recipe. For now, here’s a photo of a durian tart I made with the perfect pastry for the tropics.

© Clare Richards 2009 – 2010

2 Responses to “Perfect pastry for the tropics”

1. Sally Bailey says:

   February 27, 2010 at 6:10 pm

   Durian Tart!!!!! Can’t wait till your book comes out XXXXX
2. clare says:

   March 25, 2010 at 6:23 am

   Thanks Sally, looking forward to trying out your loofah soup recipe too, it sounds delicious!