Townsville Bulletin - Townsville Eye - - Books -

F O O D 30g ic­ing sugar 1 egg yolk 1½-2tbs iced wa­ter 240g plain flour ½tsp salt 200g cold but­ter, diced Whipped cream, coulis and ex­tra rasp­ber­ries to serve Next, place pas­try be­tween two cir­cles of grease­proof pa­per and roll out with a heavy rolling pin. Ev­ery few rolls give a quar­ter turn and roll un­til the pas­try is 5mm thick. Next, re­move the top sheet of grease­proof and care­fully roll pas­try around the pin and un­roll over the tart tin. Gently press into place; pay spe­cial at­ten­tion to cor­ners. Line with one of the pa­per cir­cles and fill with pas­try weights, then freeze for 30 mins. To bake, pre­heat oven to 190C and cook for 15 mins then re­move pa­per and weights, re­duce to 170C and cook un­til golden. It should be fully cooked, dry to the touch and start­ing to flake. Cool be­fore fill­ing. FILL­ING: Pre­heat oven to 180C. Com­bine golden syrup, trea­cle, cream, salt, zests and le­mon juice in a heavy-based pot and stir over a medium heat un­til smooth and very hot. Re­move from the heat and whisk in bread­crumbs and eggs. Spoon into baked pas­try case and dis­trib­ute rasp­ber­ries evenly. Bake for 20 mins or un­til the fill­ing is just set in the cen­tre. Rre­move tart from the tin and cool on a cake rack for 30 mins. Serve with cream.

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