HONEY AND MA­CADAMIA TART

Wanderlust Travel Magazine (UK) - - 360˚ Need To Know -

METHOD

1. To make the pas­try, sieve the flour and ic­ing sugar into a bowl and add a pinch of salt. Add the but­ter and rub it into the dry in­gre­di­ents un­til fine crumbs form. Mix in the whole egg to form a dough. Wrap and re­frig­er­ate for two hours.

2. Roll the pas­try un­til 5mm thick and line a 4x24cm tart tin with it. Re­frig­er­ate for an hour.

3. Trim the ex­cess pas­try, line with bak­ing pa­per and fill with bak­ing weights. Blind-bake

at 160°C for 10–15 min­utes, then re­move the pa­per/ weights, brush with egg yolk and bake for an­other five min­utes un­til golden brown.

4. Now, re­duce the oven tem­per­a­ture to 150°C. Whisk the honey, sugar, but­ter, flour, two eggs, vanilla and or­ange zest/juice in a bowl to com­bine, then stir in the ma­cadamia nuts and an­other pinch of salt.

5. Pour into the pas­try case and bake, turn­ing oc­ca­sion­ally, for up to one hour un­til evenly golden brown. Set aside to cool slightly and serve warm or at room tem­per­a­ture.

Aus­tralian Food (Mur­doch Books, £25) by Matt Mo­ran. Out now.

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