Jatz pie


Gourmet Traveller (Australia) - - Food -

“This came about when we were mak­ing crack pie for a sun­dae in our ice-cream truck, but the top was too sticky and every­thing bound to­gether and ended up a mess,” says Wise. “The Jatz on top solved it and made a fine salty crust. The pie took over and we had to start sell­ing it in the shop. It’s also a trib­ute to Syd­ney restau­rant Acme, which serves Jatz and dip.” Pic­tured p114. 150 gm but­ter, diced

125 ml (½ cup) pour­ing cream 200 gm caster sugar

120 gm brown sugar

15 gm milk pow­der

3 eggs

1 tsp vanilla ex­tract

Finely grated rind of ½ or­ange, or 3 drops of or­ange oil

225 gm (1 packet) Jatz bis­cuits PIE BASE 210 gm raw sugar

180 gm plain flour, sieved 75 gm des­ic­cated co­conut 160 gm but­ter, melted

1 For the pie base, pre­heat oven to 170°C and line two 22cm-di­am­e­ter cake tins with bak­ing pa­per. Com­bine dry in­gre­di­ents in a bowl, then mix in melted but­ter (the mix­ture will re­sem­ble coarse bread­crumbs).

2 Press pie base into the pre­pared tins and bake un­til light golden (8-9 min­utes; the base doesn’t need to be cooked all the way – it will re­turn to the oven shortly).

3 Heat but­ter and cream in a saucepan over medium heat un­til but­ter is melted. Mean­while, mix dry in­gre­di­ents in a bowl. Lightly whisk eggs, vanilla, or­ange and a pinch of salt into but­ter mix­ture, then stir into dry in­gre­di­ents; don’t whisk – you don’t want the mix­ture to be­come aer­ated. Trans­fer to a jug.

4 Cover base with over­lap­ping crack­ers. Slowly pour cus­tard over crack­ers, en­sur­ing all get a coat­ing, which will caramelise dur­ing bak­ing. Bake un­til set with just a lit­tle wob­ble in the cen­tre (45-50 min­utes; if the pie starts to get too much colour, cover with foil un­til the cen­tre is done). Cool com­pletely in tin be­fore serv­ing. Jatz pie will keep re­frig­er­ated for up to a week, but it’s best eaten on the day it’s made.

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