MONT BLANC TARTS

In­dulge your sweet tooth with th­ese treats

Woman’s Day (Australia) - - Food To Love -

SERVES 8 Place 200g plain flour, 120g cold un­salted but­ter, 30g caster sugar and ¼ tsp salt in a food pro­ces­sor. Blitz un­til fine bread­crumbs. Add ½ tsp white wine vine­gar and 3 tbsp wa­ter. Blitz and trans­fer pas­try to work sur­face. Shape into ball and flat­ten into disc, wrap in cling wrap and chill for at least an hour. Pre­heat oven to 200°C. Al­low dough to rest at room tem­per­a­ture for 30 mins and place on a lightly floured sur­face. Roll out to 3mm thick and cut out 8 cir­cles, 14cm wide. Trans­fer one cir­cle at a time to the 8 x 9cm-wide fluted tins and gen­tly press pas­try into cor­ners. Place in fridge for 30 mins. Line pas­try bases with bak­ing pa­per and fill with bak­ing beans. Bake for 18 mins un­til pas­try is golden brown at the edges. Re­move beans and pa­per. Cook for an­other 8 mins un­til base is golden. Al­low to cool in tray. Trim pas­try and set aside un­til ready to fill. In­crease oven to 210°C. Line a bak­ing tray with a lipped edge. CAN­DIED PECANS Place 1 tbsp of maple syrup, glu­cose and caster sugar in saucepan over a low heat. Stir gen­tly, then add 120g pecan halves and 1/ tsp salt. Stir to 8 coat nuts in syrup, then tip onto tray. Bake un­til syrup is bub­bling. Cool. Roughly chop nuts. FILL­ING Place 60g choco­late in heat­proof bowl over sim­mer­ing wa­ter, stir oc­ca­sion­ally un­til melted. Brush in­side of each case. Set aside 30 mins, to set. Half fill with 320g sweet­ened chest­nut spread. Whip 300ml dou­ble cream with 1 tbsp caster sugar, 1 tsp vanilla and ½ tsp brandy. Di­vide be­tween tarts. Sprin­kle can­died pecans.

New book!

Edite­ditedd ex­tract t t from Sweet by Yo­tam Ot­tolenghi and He­len Goh (Ebury Press, $55)

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