Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 45 mins plus 1½ hours chill­ing Cook­ing time 45 mins Serves 12

Cook­ing oil spray, to grease 250ml milk, plus ex­tra 500ml 100g un­salted but­ter, plus

ex­tra 125g soft­ened

1 tsp fine salt

175g gluten-free flour

1½ tsp xan­than gum 5 free-range eggs 8 free-range egg yolks 1½ cups caster sugar,

plus ex­tra 1½ cups

½ cup corn­flour 1 cup lemon juice

2 tsp finely grated lemon zest 2 Tbsp glu­cose syrup

½ tsp cream of tar­tar Seeds of 1 vanilla bean

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Grease a 20cm round, deep fluted tart tin with oil spray. Com­bine milk, but­ter and salt in a medium saucepan, set over medium heat. Sim­mer for 1 minute. Sift flour and xan­than gum to­gether. Mix into the milk mix­ture and cook, stir­ring con­stantly, for 3 min­utes.

STEP 2 Re­move from heat and trans­fer to a stand mixer. Beat with pad­dle at­tach­ment for 3 min­utes to cool, then add 2 eggs and 2 yolks and beat un­til smooth. Trans­fer dough to a lightly floured bench, then knead for 3 min­utes, un­til smooth. Roll out to 5mm thick, cover with plas­tic wrap. Chill for 30 min­utes.

STEP 3 Roll pas­try into a 3mm-thick round, then press into pre­pared tin. Line with damp­ened bak­ing pa­per and bak­ing weights. Bake for 25 min­utes, un­til lightly golden. Re­move pa­per and weights, then bake for 5 min­utes more. Set aside to cool.

STEP 4 Put caster sugar and half the ex­tra milk in a medium saucepan. Bring to the boil, then re­duce heat to low. Sep­a­rate 3 eggs. Put re­main­ing milk and corn­flour in a bowl and whisk un­til smooth. Beat into hot milk with ex­tra but­ter, juice, zest and all the yolks. Sim­mer, whisk­ing con­stantly, un­til thick­ened. Strain into the pas­try case. Chill for 1 hour.

STEP 5 Com­bine ex­tra caster sugar with glu­cose syrup and 2 ta­ble­spoons wa­ter in a small saucepan and set over high heat un­til a ther­mome­ter reads 119°C. Mean­while, put egg whites and cream of tar­tar in a large, clean bowl and whisk with an elec­tric hand mixer un­til soft peaks form. Pour in syrup in a steady stream and whisk on high speed un­til cooled, then beat in vanilla seeds. Spoon meringue onto lemon curd, then burn lightly with a kitchen blow­torch and serve.

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