Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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.

Baked custard and prune tart


You'll need

255 gm (1½ cups) pitted prunes 2 tbsp brandy For dusting: icing sugar To serve: double cream   Almond pastry 185 gm (1¼ cups) plain flour 55 gm (1/3 cup) pure icing sugar 30 gm (¼ cup) almond meal 125 gm cold butter, coarsely chopped 1 egg yolk   Vanilla custard 300 ml thickened cream 3 eggs 150 gm (2/3 cup) caster sugar 1 vanilla bean, split and seeds scraped

Method

  • 01
  • For almond pastry, using a food processor, process dry ingredients until combined, then add butter and process until fine crumbs form. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough. Turn onto a lightly floured surface and knead briefly to bring together. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 5mm-thick, then line the base of a greased and baking paper-lined 26cm-diameter springform cake pan with the pastry. Trim edges flush with sides. Prick base with a fork and bake blind until starting to colour (15-20 minutes). Remove paper and weights, bake until golden (4-5 minutes), then cool completely.
  • 02
  • Meanwhile, process prunes and brandy in a food processor until a smooth paste forms. Spread over prepared pastry and set aside.
  • 03
  • For vanilla custard, heat cream in a saucepan over medium heat, and bring almost to the boil (4-5 minutes). In a bowl, whisk together eggs, sugar and vanilla bean seeds. Cool slightly. Slowly whisk in hot cream, then pour over prune mixture. Bake until custard is set and top is golden (30-40 minutes). Cool at room temperature, dust with icing sugar, cut into wedges and serve with double cream.

“Just spent some time at Binalong Bay in Tasmania. We ate at Angasi and fell in love with the prune tart. Would the lovely Tom Dicker and Patrick Weekes share the recipe?”
Karen Nelson, Torquay, Vic

Request a recipe
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
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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