Highfields' Own - - RECIPE - — de­li­


2 gold-strength gela­tine leaves 4 eggs 3/4 cup (185ml) lime juice, plus 1/3 cup finely grated zest 1 cup (220g) caster sugar, plus ex­tra 2 ta­ble­spoons 50g un­salted but­ter, chopped 1/2 cup (125ml) tequila blanco (see notes) 200ml thick­ened cream 1 ta­ble­spoon ic­ing sugar, sifted, plus ex­tra to dust Mint leaves, to serve


1. For the pas­try, place flour and ic­ing sugar in a food pro­ces­sor and whiz to re­move any lumps. Add the but­ter and whiz un­til mix­ture re­sem­bles coarse bread­crumbs.

2. Add the yolk and one tblsp iced wa­ter, then whiz un­til the mix­ture comes to­gether. Shape into a smooth ball, then en­close in plas­tic wrap and chill for 30 min­utes. Roll out pas­try on a lightly floured work sur­face to 5mm thick, then use to line eight 10cm loose-bot­tomed tart pans. Prick the base with a fork and chill for 15 min­utes. Pre­heat the oven to 180°C. Line the tart shells with bak­ing pa­per, then fill with pas­try weights or un­cooked rice. Bake for 10 min­utes, then re­move pa­per and weights and brush with the lightly frothed egg white. Bake for a fur­ther two min­utes or un­til golden and dry. Al­low to cool com­pletely.

3. Soak gela­tine leaves in cold wa­ter for five min­utes to soften.

4. Mean­while, place eggs, lime juice and one cup (220g) caster sugar in a heat­proof bowl set over a pan of sim­mer­ing wa­ter (don’t let the bowl touch the wa­ter), whisk­ing for 3-4 min­utes un­til thick­ened. Add but­ter, a piece at a time, whisk­ing to com­bine. Squeeze ex­cess wa­ter from the gela­tine, then add gela­tine to lime mix­ture, whisk­ing un­til dis­solved. Re­move from heat, then stir in tequila and two tblsps lime zest.

5. Pour the fill­ing into the pre­pared tart shells, then chill for four hours or un­til set.

6. Whip the cream and ic­ing sugar to­gether to soft peaks. Roughly pound re­main­ing two tblsps lime zest and two tblsps caster sugar with two tblsps sea salt flakes in a mor­tar and pes­tle un­til com­bined.

7. Top tarts with a dol­lop of cream and gar­nish with mint. Dust with ic­ing sugar and serve with salted lime sugar.

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