We all have a group of friends that you get together with; swap stories, have a couple of drinks and then not see each other in (what feels like) ages.
Hubby's and mine consist of -amongst others- a group of ex co-workers from his old job.
And we were asked to bring dessert...
Oz Summer Time Tart
Swap fruits for whatever is seasonal and you can get your hands on.
Prep Time: 60 minutes
Cook Time: 30 minutes
Total: 90 minutes
Recipe
2 Shortcrust Pastry Sheets - Defrosted
2 Shortcrust Pastry Sheets - Defrosted
Canola Oil Spray - for Tin
3 Cups Raw Rice or Beans - for Blind Baking
2 Tbsp Custard Powder
2 Tbsp Custard Powder
1.5 Tbsp Caster Sugar
500ml Milk
1 Orange - Zested & Juiced
4-5 Tbsp your favourite Berry Jam
Fresh Fruit & Berries - to Decorate
Method
Take a 9" round tart/flan tin and remove the base. Place the base onto one of the shortcrust pastry sheets and using a knife slice 5mm - 1cm away from the edge all the way around. Replace the base into the pan and spray with Canola oil.
Centre the pastry over the tin and gently press down. Use your fingers to mold the inside edge of the pastry to the pan form.
On the second sheet of pastry, slice four 1" (2cm) strips. Remove a couple of millimetres off the edge first, if you find the pastry has freezer burn.
Then place these strips around the edge and slowly press them into the base and ridges of the tin.
When you complete the entire tin, remove any excess overlap or any that may go above the edge of the rim with a small knife.
Place into hot oven for 20-30 minutes. Check and remove the paper with the rice/beans. Bake for a further 10 minutes to allow to brown slightly. Remove the tart shell and leave to one side until cool.
*Do not overcook! The tart will be returned to the oven after the custard has been added so please leave the oven on.
The next step is to zest and juice one orange and place aside.
Into a small saucepan, on a low heat, add the custard powder, 1.5 tbsp caster sugar (retain the rest for later) and milk. Using a whisk, mix to remove any lumps. Turn to a medium flame. Keep whisking and you will feel the mixture start to thicken after a couple of minutes.
Pour in the orange juice and zest, continually stirring. The custard is ready when the mix coats the back of a spoon.
Turn the heat off and allow to cool.
Using a spatula or butter knife, spread the jam thinly on the base of the tart shell.
Pour in the custard until almost full and return to oven for 5-10 minutes. A skin will form on your custard. Refigerate for 30 minutes.
Time to decorate! Let your creativity flow and add your fruit on top, however you prefer it.
Remember to have fun!
Cherry Syrup
Optional - My cherry syrup can be used in desserts - pcured over ice cream or fresh cream when serving your tart and/or especially in a Black Forest torte!
It does contain some alcohol, so it's really your choice....
Recipe
1 Jar Marco Polo Morello Pitted Cherries
1.5 Tbsp Caster Sugar
1 shot Kirsch Liquor
1 Tbsp Cornflour
Method
Into a saucepan, on low heat, pour in the whole jar of Morello cherries, including juice. Turn the heat to medium, add the sugar, and allow the cherries to come to a rolling boil.
Once boiling, scoop some liquid from the pan into your cup with the cornflour and mix together with a spoon. As soon as any lumps have gone, return this mixture to the saucepan and stir through. The cornflour will thicken the cherry syrup.
Add the kirsch liquor for that extra flavour!
Using a stick mixer, blend the cherries until you have a smooth syrup. Take care not to burn yourself! If you don't own a stick blender, you can use a normal blender...however wait until the cherries have cooled down first in this case.
Place into preserve jars and keep refrigerated until use. This will keep for 2-3 weeks.
Happy Hunting!
