The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Custard tart


Such a simple dessert, but many people believe a good egg custard is the measure of a truly good chef. This tart is best served the day it is made.

You'll need

350 gm plain flour 125 gm caster sugar 160 gm unsalted butter, coarsely chopped and slightly softened 3 egg yolks   Custard 15 egg yolks 170 gm caster sugar 1 litre heavy cream (45% milk fat) ½ tsp freshly grated nutmeg To serve: pure icing sugar and a few mint sprigs

Method

  • 01
  • Sieve flour and sugar together into a large bowl and slowly rub in butter to form a mixture resembling breadcrumbs. Add egg yolks and continue mixing until dough comes together and is smooth. Shape it into a ball, cover in plastic wrap and leave it to rest in the fridge for 1 hour, or until needed.
  • 02
  • Meanwhile, to make the custard, beat egg yolks and sugar in a bowl until smooth. Add cream and whisk together, then pass through a fine sieve and set aside until needed.
  • 03
  • Preheat oven to 180C. Roll out the pastry until quite thin and use it to line a 25cm-diameter, 5cm-deep tart ring. Blind bake tart in oven until pastry is golden and crisp (about 30 minutes). Allow to cool and remove paper and weights. Reduce oven temperature to 120C.
  • 04
  • Remove any bubbles that have formed on the surface of custard mixture. Pour mixture into tart case and lightly scatter nutmeg over top. Place in oven and cook for 1 hour 25 minutes, or until the custard has set all the way through. Remove from oven and allow to cool completely at room temperature.
  • 05
  • Using a hot knife, cut tart in quarters, then cut each quarter in half. Dust with a little icing sugar and garnish with mint sprigs, if using.

Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Sep 2008

You might also like...

Spiced hot apple cider

recipes

Cherry lardy cake

Apple and suet puddings

recipes

Pork scratchings with spicy salt

Grilled Barnsley chops with crushed peas and mint sauce

recipes

Basic custard

Boiled Christmas pudding

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×