WITH AMANDA ROSE
I’ve started listening to Criminal. I love learning weird little titbits about crime. And So Money with Farnossh Torabi – I love that she’s from a migrant background and a huge part of her purview is empowering women to have more agency around personal and business finance. It’s very inspiring.
I grew up in the kitchen of a restaurant, my father is a chef. I’ve recently become really obsessed with spice blending and recreating some of the dishes he used to make. I’m growing a herb garden so I’m sourcing whole spices and blending curry pastes and using my mortar and pestle as much as possible.
I’m halfway through The Vegetarian by Han Kang – it’s hilarious saying I’m halfway through because it’s quite thin. My bedtime reading is Matthew Walker’s Why We Sleep? The New Science of Sleep and Dreams and I think it’s to remind myself to switch off – although it’s actually very stimulating because it’s so fascinating.
2 sheets Pampas shortcrust pastry, thawed
4 eggs
180ml thickened cream 110g caster sugar
2 tsp lemon zest plus extra, to serve
2 tsp lime zest plus extra, to serve
2 tbs lemon juice
2 tbs lime juice
Whipped cream, to serve 1 handful fresh blueberries, to serve
Preheat oven to 200C/180C fan-forced. Place a baking tray in oven.
Line a greased 11.5cm x 34cm fluted, rectangular, loose-base tart tin with pastry, overlapping sheets to fit. Fold excess pastry over the edge and prick pastry base with a fork. Line pastry with baking paper and fill with pastry weights or beans.
Place tart tin on hot oven tray and bake for 15 minutes. Remove weights and paper. Bake for another 18 minutes, or until pastry is light golden.
Meanwhile, whisk eggs, cream, sugar, lemon and lime zest and lemon and lime juice in a large bowl, until combined. Stand for 5 minutes.
Pour into tart shell. Reduce oven to 130C/110C fan-forced. Bake for 45 minutes or until just set. Cool. Refrigerate until chilled.
Serve with whipped cream, blueberries and extra lemon and lime zest.
Baking the tart first with the excess pastry overhanging and then cutting it away at the end is an easy way to make sure that the pastry does not shrink.
When making this tart please also allow extra time for cooling.