Cit­rus tang


The Sentinel - - FOOD & DRINK -

7. While the pas­try bakes, pre­pare the fill­ing. Put the juices, wa­ter, sugar, salt and zest in a pan and bring to the boil. Mix the corn­flour with the gin to form a smooth paste and whisk this into the juice mix­ture. Keep whisk­ing and it will start to thicken. Lower the heat and add the but­ter, whisk­ing un­til it has all melted. 8. Take the pan off the heat and stir in the eggs, beat­ing fu­ri­ously un­til you have a lovely smooth con­sis­tency. Leave to rest, cov­ered with cling film touch­ing the sur­face of the sher­bet curd to stop a skin form­ing while the base bakes and cools. 9. When ready to fill the tart, sieve the fill­ing into the tart case to en­sure a per­fectly silky con­sis­tency. Level with a spat­ula and re­turn to the oven for 30 min­utes. 10. To make the meringue, place the sugar in a saucepan and add four ta­ble­spoons of wa­ter and the vanilla. Bring to the boil un­til the sugar is melted, but do not stir as this will crys­tallise the sugar syrup. Whisk the egg whites into soft peaks so they fall down on them­selves, and keep­ing the whisk go­ing, slowly pour in the sugar syrup un­til it is all in­cor­po­rated. 11. With a metal spoon, top the tart with the meringue, cre­at­ing peaks as you go. 12. Turn the oven to 180°C/ 160°C fan/gas mark 4 and cook the pie for 10 min­utes un­til golden brown on top.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.