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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Baked goat's curd and lemon tartlets with blackberry and honey ice-cream


You'll need

180 gm goat’s curd 100 ml pouring cream 2 eggs 55 gm (¼ cup) caster sugar 1 lemon, finely grated rind and juice only For dusting: icing sugar   Blackberry and honey ice-cream 80 ml (1/3 cup) milk 4 egg yolks 35 gm caster sugar 30 gm honey 250 ml (1 cup) pouring cream 50 gm blackberries   Shortcrust pastry 75 gm caster sugar 300 gm plain flour 150 gm unsalted butter, coarsely chopped 125 ml (½ cup) pouring cream 1 egg yolk, whisked

Method

  • 01
  • For blackberry and honey ice-cream, heat milk in a saucepan and bring almost to the boil. Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk. Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat, add honey, then strain through a fine sieve into a bowl and cool. Add cream and blackberries. Pour into an ice-cream machine and churn according to manufacturer’s instructions. Freeze ice-cream until required. Makes about 800ml.
  • 02
  • For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Add cream and mix until combined. Turn out onto a lightly floured work surface and knead until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 03
  • Preheat oven to 180C. Lightly grease eight 9cm-diameter loose bottomed tart tins. Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick. Line a prepared tart tin with pastry, prick base with a fork and return to fridge. Repeat with remaining pastry. Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden. Remove paper and bake for another 10 minutes or until pastry is golden and dry. Brush with egg yolk and cook for another minute.
  • 04
  • Reduce oven temperature to 160C. Combine goat’s curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells. Bake for 18 minutes or until set. Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.

"I was very excited to discover Port Willunga's Star of Greece. The goat's curd and lemon tartlet was magnificent - what a beautiful combination. I'd love it if Jonathan Kemble would share his recipe."
Louise Hudson, Balmoral, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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