The Australian Women’s Weekly Food Magazine - - In Season -

Noth­ing is wasted in this recipe, which uses whole eggs in both the pas­try and the custard, when tra­di­tion­ally only yolks would be used. 5 eggs

½ cup (110g) caster sugar 2 ta­ble­spoons corn­flour

300ml pour­ing cream

1 tea­spoon finely grated le­mon zest ¾ cup (180ml) le­mon juice 2 ta­ble­spoons caster sugar, ex­tra


12/3 cups (250g) plain flour 2 ta­ble­spoons ic­ing sugar 150g chilled but­ter, chopped 1 egg, beaten lightly


250g straw­ber­ries, chopped 1/3 cup (75g) caster sugar

1 Make pas­try.

2 Mean­while, make straw­berry jam. 3 Pre­heat oven 200°C/180°C fan. Roll pas­try be­tween sheets of bak­ing paper un­til 3mm thick and large enough to line a 25cm top and 23cm base, 3cm deep loose-based flan tin (re­serve paper). Lift pas­try into tin; ease into sides, trim pas­try 5mm above rim of tin. Re­frig­er­ate for 30 min­utes.

4 Place flan tin on an oven tray; line pas­try with re­served bak­ing paper, then fill with dried beans or rice.

Bake for 15 min­utes. Re­move paper and beans; bake for 10 min­utes or un­til browned lightly. Cool.

5 Re­duce oven to 150°C/130°C fan. Spread cold jam over base of tart case. 6 Whisk eggs, sugar and corn­flour in a heat­proof bowl; whisk in cream, zest and juice. Place bowl over a saucepan of sim­mer­ing wa­ter. Us­ing a heat­proof spat­ula, stir custard, scrap­ing base of bowl, for 20 min­utes or un­til custard coats the back of the spat­ula. Pour custard over jam.

7 Bake tart for 20 min­utes or un­til just cooked (it should still be slightly wob­bly in cen­tre). Cool at room tem­per­a­ture for 30 min­utes. Re­frig­er­ate for 3 hours. Just be­fore serv­ing, sprin­kle ex­tra sugar over tart. Us­ing a kitchen blow­torch, heat sugar un­til golden brown. Cool. PAS­TRY

Place flour, ic­ing sugar and but­ter in a food pro­ces­sor; pulse briefly, un­til coarse crumbs form. Add egg; pulse un­til just com­bined. Turn onto a work sur­face; bring pas­try to­gether to form a flat disc, tak­ing care not to over han­dle (there may be lit­tle lumps of but­ter in the mix, but they will roll out). Cover pas­try; re­frig­er­ate for 30 min­utes.


Stir straw­ber­ries and sugar in a small, heavy-based saucepan over low heat un­til sugar dis­solves. Sim­mer over low heat, stir­ring oc­ca­sion­ally and gently crush­ing, for 30 min­utes or un­til re­duced to 1/3 cup. Cool. Re­frig­er­ate un­til cold.

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